In San Francisco, a mix of high and low perfectly expresses the city’s ever-evolving cuisine, as “peasant food” is elevated to haute cuisine and even the most expensive restaurants have recession-proof burgers. Read More . . .
No trip to San Francisco would be complete without a sourdough bread-bowl filled with clam chowder and a stroll through Chinatown, but you already knew that. Let IN guide you through a weekend filled with locals-only secrets. Read More . . .
IN Magazine, May 2010
From a secret hillside glimpse of the Bay to a brand-new dim sum restaurant, San Francisco leaves residents and visitors catching their breath in delight. Read more…
Buenos Aires architecture mixes old with new. Glass office buildings soar alongside beautifully crumbling Baroque cupolas. The city’s foremost fashion architect – and founder of the design school that bears his name – does the same with his clothing, which has earned him Read More . . .
Travel & Leisure, October 2008
(Wine) To Go, Please
From freshly-slaughtered meat to cappuccino served in a porcelain cup by a waiter in a tuxedo, it’s possible to get almost anything brought to you in Buenos Aires. Like everything here, the delivery circuit is becoming more epicurean. Read More . . .
Long before the era of “globalization,” Brazil was globalized. The country that occupies almost half of South America’s landmass is known for the mish-mash of cultures that make up its national identity, and nowhere was this more apparent than at the recent São Paulo Fashion Week Read More . . .
A giant fish arrives at my hotel door. Wrapped in newspaper, the “fish” is actually an invitation to Ronaldo Fraga’s show at São Paulo Fashion Week, and it is about to become the most sought-after piece of cardboard in town.
The dressed-up invitation is just one small part of the São Paulo event that has gained prominence in the last few years as one of the world’s hottest Read More . . .
IN Magazine, April 2008
What’s New in San Francisco
Five of SF’s best new(ish) restaurants serve it up.
Lugares Magazine, February 2008
5 Intense Days in San Francisco
This 15-page story ran in Argentina’s #1 travel magazine, Lugares.
Click here to download the full PDF.
Design is very important to the cosmopolitan residents of the Argentinean capital, a fact that’s increasingly evident in the bohemian district of San Telmo. This small neighborhood, long known for its antiques, tango dancers and tourists, is becoming a magnet for the city’s young Read More . . .
Or, download the PDF here.
TOAST MARSHMALLOWS ON THE BEACH One of the few spots around Santa Cruz that allows beach fires (in provided rings), Twin Lakes State Beach is as sociable after sunset as it is during the day. Read More . . .
Like Andy Warhol’s Factory, but with slow food instead of drugs, Angelo Garro’s SoMa blacksmith forge draws friends like Boz Scaggs and slow food movement founder Carlo Petrini for dinner, along with lesser-known artists and food lovers. Bustling around a kitchen hung with oregano, Garro cranks out penne from a creaky machine, tossing it with a home-jarred tomato sauce, wild fennel, and meatballs from a boar he hunted. In his circle, he’s famed for his skills at foraging food, and he recently shared his boar-hunting secrets with Michael Pollan Read More. . .
Read the article online
The rock ‘n’ roll king of Vienna, killer photographer Robert Saringer
Between Meals, The San Francisco Chronicle’s Michael Bauer
Peggy Knickerbocker is a mentor of mine, and a very inspiring food writer
Unti Vineyards were kind enough to give me a job in their cellar during harvest season
All photos of the author on this site by Felix Busso
Professional Writing Background:
Freelance Writer – January 2004-Present
Travel & Leisure (Australia), October 2008
Lugares (Argentina), February 2008
Contraseñas (Argentina), December 2007
San Francisco Magazine, March 2007
Velo News, March 2005 (print and online)
Marin Pacific Sun, June 2006 (cover story)
Metro Santa Cruz, January 2005 (cover story)
Regular contributor to:
IN Magazine (Chile)
San Francisco Chronicle
Time Out Buenos Aires (guidebook and magazine)
SF Weekly (cover story 12/27/06)
San Francisco Bay Guardian
North Bay Bohemian, numerous features and covers to date
cyclingnews.com, 2004-2006, European and Northern Californian correspondent
B.A., Anthropology, University of CA, 2004
A.A., Anthropology, Santa Rosa Junior College, 2002
Associate member, L.S.V. Minerva, Leiden, the Netherlands
President, UCSC Cycling Team, 2004
Symposium for Professional Wine Writers, Fellow, 2009
Association of Alternative Newsweeklies, Food & Wine Writing, 2006
Cellar Rat: Read all about my first harvest season here.
When the price of a burrito in Healdsburg bypassed that of a burrito in the Mission, I knew it was time to hightail it from my hometown to the big city. That was four years ago, and I hadn’t pictured heading up north again any time soon. This summer, though, I was offered a job as a seasonal cellar worker . . . Read more
Buenos Aires, city of elegant contradictions.
Beautiful, decrepit, hedonistic, and temperate. Buenos Aires is a city of charming contradictions. You’ve heard about the steak and the Malbec, but . . . Read more
Meaty meat for discerning meat-lovers—offal, charcuterie, pork belly, steaks—had another strong year in 2007. London’s Fergus Henderson’s newest offal missive, Beyond Nose to Tail, was published. In-house charcuterie programs at restaurants such as the reopening Pestalozzi Place (St. Louis), the newly meat-centric Earth & Ocean (Seattle), and the new Proof (DC) showed a meaty art form that’s as healthy as ever. Chris Cosentino, a San Francisco chef whose love of offal has led him to create dishes like blood gelato, got a star turn (albeit a losing one) on Iron Chef. Awareness of meat-oriented Community Supported Agriculture harvest co-ops grew: In Berkeley and Boston, among other places, members purchase shares in an animal that’s raised sustainably and slaughtered humanely, a commitment that’s more expensive, substantial, and rewarding than buying a few pounds of meat from a grocery store. And the journal Meatpaper launched, with arty, well-written features tapping into the zeitgeist.
Driving down clogged Highway 29 through California’s Napa Valley, it’s impossible not to notice how each winery tries to be bigger, better, and more expensively European than the next. Fake Tudor mansions neighbor Tuscan-ish “villas,” which sit next to concrete “chateaus.” Since the 1980s, Napa has become a competition of ostentation. Ingredients in restaurant dishes are outnumbered only by the guests frantic for a reservation; wineries hawk their wares for the price of a small car; and everyone seems to think that the bad oil painting/metal sculpture/puffy paint sweater for sale is redeemed by the fact that its subject is a grapevine.Sure, Napa can be a corny alcoholic playground, but it’s also one of the most geographically beautiful areas of the country. There’s great food, wine, and even art. Napa is an expensive place to visit, there’s no getting around it. But it’s entirely possible to pick your battles.Here’s our guide to the other Napa: restaurants that aren’t overpriced or overly touristy, wineries where it’s possible to have an intimate tasting experience, bars where waiters go to drink, taquerias where Mexican vineyard workers eat lunch, and gorgeous picnic spots.
Carlos Santana adjusts the hood of his custom-printed Bob Marley sweatshirt and elaborates on Mexican food. “I think the dimension of flavors is so wide, it’s like a parade of roses,” he says.
The iconic Latin guitarist and longtime Marin County resident is celebrating Read more . . .
This article appeared on page D - 1 of the San Francisco Chronicle
Up on Bradford Mountain at the western edge of Sonoma’s Dry Creek Valley, two pigs lord over a block of Syrah. The hogs, Paté and Bacon, are being raised sustainably amongst the grapevines; their owners will barbecue them in a few weeks to mark the release of their first wine.
The new label, Verge, is made by Michel-Schlumberger winemaker Mike Brunson. Along with his partner, Jay Kell, Brunson puts several of Schlumberger’s philosophies to work. Read more . . .
This article appeared on page F - 2 of the San Francisco Chronicle
One of the things that makes Don’t-call-it-Frisco such a fine place is the disproportionate ratio of successful slackers to office drones who live here. You know the type: they sleep in until 10, read the whole newspaper over a bagel and coffee, get some sort of exercise, and then spend the rest of the day creatively earning money. Read more . . .
(10-19) 04:00 PST Buenos Aires, Argentina — Winding your way through the dusty eastern foothills of the Argentine Andes mountains, your skin could turn to sandpaper. Red dust swirls through closed car vents, the sun beats down through the thin air, and the high altitude sucks the moisture out of everything. This 125-mile wine route Read More . . .
In Pen and Ink: how outsiders shape culture and art
Published in the SF Weekly (cover story)
December 27, 2006
By Ella Lawrence
Some artists create best in crowded cafes, the burbling noise of city life rolling over their shoulders as they hunch over their work, a forgotten latte cooling beside them; others require complete silence. Some artists work best in huge, wide-open spaces; others prefer to be closed in, no pretty views to divert attention.
Artist William Noguera’s preferred method is to fold a wool blanket on top of an upside-down five-gallon bucket. It supports his large frame as he pushes his mattress to the side. Bent over the bed frame, he lays down layer after layer of dots. From his drafting pen to the 20-by-30-foot Strathmore paper, the ink transforms a blank page to a hyperrealistic photo-image after hundreds of hours of painstaking labor.
He has the time to spare. Read More . . .
It’s 4:30pm, and I am part of a group of good-looking 20-somethings who traipse through the back door of a four-star restaurant, past a congregation of empty produce boxes, to punch in at the time clock. We pass along a line of cooks and sous-chefs who may ignore us, scowl at us, leer at us or give us a casual nod, depending on the mod in the kitchen and who is coming through the door. Read more . . .