Simran’s work can be found in publications including The Washington Post, Smithsonian, The Wall Street Journal, The GuardianFood & WineNational Geographic, USA TodayThe New Food Economy and Forbes. All clips can be found here.

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 (winner of a 2008 Axiom Award for Best Business Ethics Book) on sustainability and business.