Simran’s recent work can be found in Food & WineNational Geographic TravelerThe New Food EconomyForbesThe Washington PostSmithsonian, The Wall Street Journal and The Guardian.

She is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love (named one of the best food books of 2016 by Smithsonian) about changes in food and agriculture told through bread, wine, chocolate, coffee and beer, and the contributing author of Ethical Markets: Growing the Green Economy on sustainability and business.

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