Simran’s work can be found in publications including The New York Times, The Wall Street Journal, The Washington Post, Smithsonian, The GuardianFood & Wine and National Geographic. 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.