I'm from Milwaukee, Wisconsin. When the pandemic sent us into quarantine, I took a deep dive into baking. I graduated high school that spring and decided to take a gap year, which I spent in Israel. I took classes in Jerusalem my first semester, and then interned in Tel Aviv for my second semester. I interned at a Swedish Bakery, which was such an incredible hands-on learning experience. I am studying business here at Emory. Outside of school, I love to read, go for walks, and spend time with friends and family.
Coffeehouses In Vienna: A Crash Course
The Beginner’s Guide To The NYC Trifecta: Pizza, Cheesecake, & Bagels
Goodles: Mac ‘n’ Cheese Reimagined
Navigating Atlanta’s Freedom Farmers Market
A Mano: Your Next Dinner Date Destination
What Atlanta Restaurant You Are Based On Your Emory Major
March Madness: Final Four Game Day Snacks
Eating My Way Through Naples, FL
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Pumpkin Spice Up Your Life: 3 Pumpkin Recipes That Don’t Quit