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

Forbes graphic for websiteShe 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.


Good Food (KCRW): “Spreading the gospel of Italian sparkling wine”
The New Food Economy: “‘We are still alive’: How Native communities grapple with Thanksgiving’s colonial legacy”
The Washington Post: “Homegrown history”
G Adventures: “Trentodoc: A sparkling sip of the Italian Alps”
Smithsonian: “The Science of Good Chocolate”
The New Food Economy: “The conscious eater’s guide to chocolate”
EatingWell Magazine: “Food of the Gods”
The New Food Economy: “As Trump defends sanctions at the U.N., one Iranian food—the pistachio—shows how deeply two nations’ fates are intertwined”
National Geographic: “Charlotte Travel Guide” (including “Essential Tips” and “Top 10 Things To Do”)
Food & Wine: “Rescuing Chocolate”
Smithsonian: “Is the Key to Saving Pollinators … Honey Bee Semen?”
The New Food Economy: “Cocoa has a poverty problem. You can help by eating more dark chocolate”
EatingWell Magazine: “The Poor Diet”
Mosaic Magazine: “The Power of Our Palate”
The New Food Economy: “This Colorado vault is keeping your favorite foods from going extinct”
The Salt (NPR): “Sorry Folks, Climate Change Won’t Make Chocolate Taste Better”
Mosaic Magazine: “Mark the Spot”
Whetstone Magazine: “Origin Foraging in Ecuador”
G Adventures: “Ethiopia: The past, present, and future of coffee”
Forbes: “The Greatest Threat To Chocolate Isn’t What You Think”
Forbes: “Inspiration for 2018: Chocolate Maker Shawn Askinosie On Personal Calling And Intentional Business”
The Washington Post: “For those who think white chocolate isn’t ‘real’ chocolate, have we got bars for you”
VICE Munchies: “Meet the Guy Who Paints Portraits of Cheese”
The New Food Economy: “Why raw-milk cheese is celebrated for flavor and scrutinized for safety”
La Stampa: “La nostra battaglia negli Stati Unitiper il latte crudo”
Good Food (KCRW): “How a Tarentaise cheese swept the show”
Good Food (KCRW): “Coming to the table at Slow Food Nations”
Good Food (KCRW): “Greetings from Camp Bacon”
Smithsonian: “The Bittersweet Story of Vanilla”
Los Angeles Times: “Before you eat that chocolate Easter egg, think about the people who produced it”
Yes! Magazine: “The Many Benefits of Making (and Eating) Chocolate Right Where It Grows”
The Wall Street Journal: “Origin-Made Chocolate: The Bars to Beat”
The Washington Post: “What separates ‘craft’ from industrial chocolate? It’s about diversity.”
Four Seasons Magazine: “Depth of Flavour”
Good Food (KCRW): “Dishing up dialogue at Conflict Kitchen”
Yes! Magazine: Love in the Time of Trump
Smithsonian: “Science Explains Why Chocolate Should be Savored, Not Scarfed”
Sweatpants & Coffee: “Nourishment”
Smithsonian: “Loud Sounds Can Make Your Drink Seem Stronger”
Lucky Peach: “Baking to Sobriety”
Smithsonian: “Can the Art of Divination Help People Cope With Climate Anxiety?”
VICE Munchies: “Antidepressants Made Me Lose My Sense of Taste”
The Salt (NPR): “As Chinese, Iranian and Indonesian as Apple Pie”
Los Angeles Review of Books: “Keeping the Wolf At Bay: The Hunger for a Better Food System”
Lucky Peach: “Love in Times of War: A Profile of Lebanese Chef, Author and Entrepreneur Kamal Mouzawak”
Guernica: “At Soil Level: Simran Sethi interviews Sophie Munns”
The Guardian: “Why seed banks aren’t the only answer to food security”
Sweatpants & Coffee: “The Flavor of Resilience”
Revista HojaSanta: “Adiós, comida.” (page 89)
The SAGE Encyclopedia of Food Issues: “Seed Conservation”
Arena Magazine: “Our Green Brains”
Thirty-Year Plan: “Faith” (essay featured on slide 29)
Global Chorus: 365 Voices on the Future of the Planet: “Elpis” (page 293)
Encyclopedia of Science and Technology Communication: “Environmental Justice” (begins on page 263)
Heeb: Interview with Dennis Shulman year-long series on greening one’s home