Simran reports on topics including sustainability, the environment, and food and agriculture. Her work can be found in publications including The New York Times, The Washington Post, The Guardian, Smithsonian, Food & Wine and National Geographic. All clips can be found here. Specific stories on biodiversity and climate change can be found here. Additional stories on science can be found here. Stories on food and agriculture can be found here. Specific stories on chocolate can be found here.
Simran 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 the loss of agricultural biodiversity 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 in business.