Simran’s recent work can be found in Food & WineNational Geographic Traveler, USA TodayThe 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.


The New Food Economy: “How reduced biodiversity leads to the slow loss of foods we love”
USA Today: “These are the favorite chocolates of the best chocolate makers in the world”
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”
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?”
EatingWell Magazine: “The Poor Diet”
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”
G Adventures: “Ethiopia: The past, present, and future of coffee”
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”
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”

Good Food (KCRW): “Dishing up dialogue at Conflict Kitchen”
Yes! Magazine: Love in the Time of Trump
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?”
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”