Simran is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love about changes in food and agriculture told through bread, wine, chocolate, coffee and beer. The text was named one of the best food books of 2016 by Smithsonian. She is the contributing author of Ethical Markets: Growing the Green Economy on sustainability and business. She has also contributed entries to the following anthologies: Thirty-Year PlanThe SAGE Encyclopedia of Science and Technology CommunicationThe SAGE Encyclopedia of Food Issues and Global Chorus: 365 Voices on the Future of the Planet.

Her work has appeared in numerous publications, including Smithsonian, The Wall Street Journal, Food & Wine, Prevention Magazine, National Geographic Traveler, ForbesThe New Food Economy, NPR’s The Salt, The Washington PostThe GuardianVICE Munchies, DAMELucky Peach, SlateGuernicaThe Dallas Morning News and the Los Angeles Review of Books.

Forbes graphic for websiteFood & 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”

Food Tank: “The Bitter and Sweet: Dispatch from the 2018 World Cocoa Conference”

Mosaic Magazine: “The Power of Our Palate” (page 34)

Prevention Magazine: “Your Stylist Might Save Your Life”

Prevention Magazine: “Is Your Salon Making You Sick?”

The New Food Economy: “This Colorado vault is keeping your favorite foods from going extinct”

G Adventures: “Ethiopia: The past, present, and future of coffee”

Forbes: “Biting The Hands That Feed Us”

Forbes: “Cannabis Comestibles: Building A Better Edible”

The Salt (NPR): “Sorry Folks, Climate Change Won’t Make Chocolate Taste Better”

Whetstone Magazine: “Origin Foraging in Ecuador”

DAME Magazine: “How Is Our Chocolate Addiction Killing The Environment?”

Forbes: “The Greatest Threat To Chocolate Isn’t What You Think”

VinePair: “The Making of a Legend: How Rising Star Andrea Morris is Bringing People Together Through Wine”

Forbes: “Inspiration for 2018: Chocolate Maker Shawn Askinosie On Personal Calling And Intentional Business”

Smith Alumnae Quarterly: “That’s Amore” (profile of chef Alice Delcourt, pages 24-29)

The Washington Post: “For those who think white chocolate isn’t ‘real’ chocolate, have we got bars for you”

Forbes: “2017: The Year In Food”

Forbes: “Giving Tuesday And Beyond: Food Gifts That Nourish Community”

Forbes: “Black Friday Inspiration: How Shopping Locally Might Bolster Lower-Income Neighborhoods”

Forbes: “What Are Consumers Willing To Pay For? A Preliminary Study On Chocolate Offers Surprising Insights”

Forbes: “Cocoa Of Excellence: Celebrating The Farmers Behind Chocolate”

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”

Comestible Journal: “Cheese is a Journey: Q&A with Specialty Food Tour Guide Anna Juhl”

G Adventures: “Beyond the Bunny: Why Chocolate Is An Important—and Complex—Global Crop”

Forbes: “What Makes Chocolate So Delicious”

Forbes: “The Most Delicious Chocolates To Buy Now According To America’s Best Craft Chocolate Makers”

Forbes: “Why An Oversupply Of Cocoa Is Bad For Chocolate Lovers”

Forbes: “When Life Gives You Milo, Make Vodka”

Forbes: “Foods For The Body, Mind And Soul”

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”

Slow Food Foundation for Biodiversity: “International Day For Biological Diversity: Endangered Foods”

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”

Forbes: “Endangered Foods: What The New Red List Means For Food Security”

Yes! Magazine: Love in the Time of Trump

Smithsonian: “Science Explains Why Chocolate Should be Savored, Not Scarfed”

Sweatpants & Coffee: “Nourishment”

Paste Magazine: “5 Surprising Facts About Cheese”

Smithsonian: “Wacky, Wonderful, Wild Hops Could Transform the Watered-Down Beer Industry”

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”

Smithsonian: “Plastic is Forever: The Art of Mass Consumption”

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”

Slate: “Some of the Most Delicious Foods in the World Are Disappearing”

The Washington Post: “Why we’re losing foods we love, why it matters, and how we can stop it”

Smithsonian: “How Globalization and Climate Change Are Taking Away Our Favorite Foods”

The Guardian: “Why seed banks aren’t the only answer to food security”

The Indian Express: “What does a great cup of coffee sound like?”

The Huffington Post: “Peak Mast Brothers (It Was Never About the Beards)” (co-written with Clay Gordon)

Sweatpants & Coffee: “The Flavor of Resilience”

India Today: “The inheritance of lost foods”

elephant journal: “Table for One”

Revista HojaSanta: “Adiós, comida.” (page 89)

The Chocolate Life: “It Was Never About The Beards”

The Huffington Post: “Nourishment”

Slow Food USA: “Endangered Foods”

The Dallas Morning News: “Simran Sethi: Some of the world’s most delicious foods are going away”

The Academic Wino: “An Excerpt from Bread, Wine, Chocolate: The Slow Loss of Foods We Love

GreenBiz: “Bread, wine, chocolate: The slow loss of foods we love”

The Specialty Coffee Chronicle (SCAA): “Bread, Wine, Chocolate: The Slow Loss of Foods We Love”

TriplePundit: “The Slow Loss of Foods We Love”

Slow Food USA: “Bread, Wine, Chocolate”

Orion Magazine online: “Simran Sethi on Her New Book, Bread, Wine, Chocolate”

Mother Earth Living Magazine online: “Stemming the Extinction of Foods We Love”

The Huffington Post (Taste): “An All Hallows’ Meditation on Chocolate”

The SAGE Encyclopedia of Food Issues: “Seed Conservation”

Food Tank: “World Leaders Come Together to Discuss the Interconnection of Landscapes, Agriculture and Climate”

Arena Magazine: “Our Green Brains”

The International Journal of Sustainability Policy and Practice: “To Defend and Protect: A Case Study of the Values-based Model of Climate Engagement in the United States Military”

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)

Everybody Eats News: “Cameroon in Turkey: Istanbul’s Migrant Kitchen Serves Aphrodiasiac Pudding”

Everybody Eats News: “Simran Sethi Takes Us On an Eating Tour of Istanbul”

Phys.Org: “Study: Military providing example of becoming sustainable without politics”

Metropolis: “Teaching Tweeting”

Asia Society: “2011: Post Nuclear Tragedy, Three Inspiring Environmental Shifts in Japan”

Asia Society: “Before the Gold Rush: A Call for Responsible Mining in Afghanistan”

Asia Society: “No Real Environmental Change Without China, India, and Brazil” “How SIGG Lost My Trust” “The Sustainable MBA”

Ethical Markets: Growing the Green Economy

The Huffington Post: “Sarah Palin’s Empty Promise”

The Huffington Post: “Lifting the ‘Body Burden:’ How to Fight Toxic Exposure and Keep Chemicals Out of Your Home”

The Huffington Post: “The Oxymoron of Clean Coal”

AlterNet: “What’s The Matter with Kansas?”

Green Options: “Life Cycle: Sh*t Happens”

Niman Ranch Blog: “12th Annual Farmer Appreciation Dinner – Through the Eyes of Simran Sethi”

Heeb: Interview with Dennis Shulman

International Journal of Sustainability Communication: “Teaching Climate Change Communication: Interdisciplinary Approaches” “100 Words for 100 Days”

Lawrence Journal World and News Op-Ed: “Task Force Proposes Climate-Friendly Goals”

Fresh Green Beans Course Blog

NBCU Green Is Universal Blog: “Green Is Red, White and Blue”

NBC Nightly News Daily Nightly Blog: “Car Talk”

In These Times: “Addressing the State of the Movement”

PBS NOVA: “The Great Robot Race”

PBS Nature: “Unforgettable Elephants”

Lawrence Journal-World & News: “Local Homeless Shelter Responds to New Needs”

The Huffington Post Life Cycle Series: The Birth & Death of Everyday Things

The Beginning
Breakfast of Champions
Java Break
Smoke ‘Em if You’ve Got ‘Em
All That’s Fit to Print
Clean Out/Clean Up
In the Loo: Sh*t Happens
Will You Soap My Back?
Office Space
Look Into the Light
Life After Desk
Work Out
Yoga: The Union of You and the Planet
Green Shoe Fetish
Quenching Our Thirst
Chinese Take-out
Greening the Other White Meat
Pick Up Sticks
Styrofoam: Mark of the Plastic Beast
Movie Night
The Birth and Death of your Bootleg DVDs
Kernels of Wisdom about Popcorn
Even Soda Pop is Made with Corn
The Sweet Lowdown
Green Wine
Burn, Baby, Burn
Eco Between the Sheets year-long series on greening one’s home

Food Is Love
Cool It Now
Green Faith
Gold Rush
Our Oily Lives
Oil and Water
In the Weeds
A Life Less Cluttered
Clearing the Clutter
What Mothers Really Want
Green Mama, Green Auntie, Green Baby
Sharing the Yard
Reduce, Reuse, Recycle—Redefine
The Trash That’s a Treasure
Eat the Lawn
Drink This Up
Our Water Footprint
The New Loo, Part 2
The New Loo
What’s Lurking in Your Cabinet?
Good Wood
Energy Hogs (and Heifers)
Love Yourself
Of Mice and Women, Part 2
Of Mice and Women
Clean and Green
Be Here Now
Small Steps Toward Energy Efficiency (and Away from Moving Anxiety)
From Black to Yellow (Happy New Year)
Moving On Up
Eco-friendly gifts for the holidays
Hands and Feet
Attitude of Gratitude
Burning Bush, Pizza Pie, Indian Paintbrush, Wild Plum, Heirloom Lace
Making a House a Cleaner, Greener Home
The Stuff of Nightmares
Greening the Green Girl