I’ve worked as a marketing professor, investigative journalist, marketing consultant, consumer advocate, and anti-Trump hell-raiser. In 2012, I co-founded The Philanthropy Connection, a women’s grant-making organization, and served as its president until 2017. I have an M.B.A. (University of Texas Austin), and a Ph.D. in Marketing (Northwestern University). I live with my husband Max Bazerman and good dog Becca Sue (a rescue from Natchez, Mississippi) in Cambridge, MA.

My favorite activities are thinking about plant-based food, writing about plant-based food, cooking plant-based food, eating plant-based food, and traveling to beautiful places to hike with Max  … where we seek delicious plant-based food (that’s us in Escalante, Utah; Max on far left, then me, and friends Michael and Marjorie).

I’ve increasingly become concerned/obsessed with the effect of our (broken) food system on climate change. We cannot solve the climate change problem unless we decrease greenhouse gas emissions from the food sector — the second largest contributor of greenhouse gas emissions (23%) after electricity production (24%).

Demand for animal protein is growing. In the U.S., the average person consumes three times the amount of meat as deemed healthy. Cattle raised for meat and dairy, poultry, and hogs pollute the air and water, and compromise the health of people living in neighborhoods near Concentrated Animal Feeding Operations (CAFOs), where up to tens of thousands of animals are raised in increasingly smaller amounts of space.

The press has largely ignored this story, keeping us in the dark. While newspapers like The New York Times may occasionally report on food and climate change, the paper’s wildly popular Cooking section provides gorgeously scrumptious recipes for meat and dairy every day.

My goal is to raise awareness of our climate FoodPrint. And to provide gorgeously scrumptious, healthy plant-based recipes that are good for you and good for the planet.

My dream is for The New York Times to continue reporting on climate change and food, and for its Cooking section to offer mostly recipes for plant-based meals, and fewer that involve animals.