Editorial Blog Writing
Some of Jess' side projects include her own blogs, Small Failures and Bar Stories, as well as other blog contributions.
Small Failures sets out to prove that living sustainably and living well are not mutually exclusive. Jess offers her readers tips for living sustainably, profiles of sustainable products and businesses, and a soapbox-free (most of the time) place to learn about the green stuff.
[Read an excerpt]
From "Are Your Organic Groceries Really Sustainable?"
It's no secret that organic is now big business; Wal-Mart has introduced what they call an "aggressive" plan toward sustainability, Safeway has rolled out their "O" brand and, according to a 2002 report, 39% of the U.S. population uses organic products. As a result, many sustainable-minded consumers (that's—hopefully—you and me) are trying to buy their food from smaller, independent companies. But there is one really, really big problem with this approach: it's nearly impossible.
[Read the full entry on Small Failures]
Bar Stories: Mix yourself a cool cocktail and join Jess as she explores the world of spirits, craft beer and wine with the sardonic bent of a retired bartender. There's no high-falutin' reviews and red velvet ropes here. You'll get your own bar stool and a pint of reality (provided you behave).
[Read an excerpt]
From "Free Beer"
Why is it so difficult for both consumers and non-consumers alike to wrap their heads around the concept that hops, yeast and malt all come in multiple varieties just as grapes do? Oh yeah, because the breweries don't tell us that. The big boys go about talking about ice-cold this and refreshingly light that, but they don't talk about actual, real beer flavor. They cultivate the idea that beer is for simpletons with simple taste.
[Read the full entry on Bar Stories]
DrinkShoot
When Jess was approached by Scotch expert and author Kevin Erskine about contributing to his newer drinks blog, she jumped at the chance to write about her favorite cocktail, the Manhattan.
[Read an excerpt]
From "Make Mine a Manhattan"
I’m a sucker for alchemy in a glass. A true cocktail joins its alcoholic and nonalcoholic parts into a single glorious whole, seemingly by nothing but the magic of a skillful bartender. I was reminded of just how sexy a cocktail can be last week while dining at a neighborhood restaurant. I ordered a Manhattan the way I always do: rye whiskey, rocks, lemon twist. The waiter looked at me funny but placed the order anyway. A few moments later he returned apologetically to inform me that they didn’t carry rye. A waiter who doesn’t know his bar stock—should I be concerned?
[Read the full entry on DrinkShoot]
Green Options
Jess recently served as guest contributor to this online resource guide to living green, penning an introductory article on eco-friendly travel.
[Read an excerpt]
From "Traveling Green is Getting Easier"
Perhaps you’re familiar with that old camper’s philosophy take only pictures, leave only footprints. It’s a nice sentiment to live by. But whether you’re gearing up for a backpacking trip through Nepal or a luxury resort vacation across the pond, chances are you’re doing neither because traveling abroad leaves a footprint no matter how conscientious you are. Luckily, reducing that footprint is becoming easier and easier as the hospitality industry turns their eye toward greening up travel.
[Read the full entry on Green Options]
Small Failures sets out to prove that living sustainably and living well are not mutually exclusive. Jess offers her readers tips for living sustainably, profiles of sustainable products and businesses, and a soapbox-free (most of the time) place to learn about the green stuff.[Read an excerpt]
From "Are Your Organic Groceries Really Sustainable?"
It's no secret that organic is now big business; Wal-Mart has introduced what they call an "aggressive" plan toward sustainability, Safeway has rolled out their "O" brand and, according to a 2002 report, 39% of the U.S. population uses organic products. As a result, many sustainable-minded consumers (that's—hopefully—you and me) are trying to buy their food from smaller, independent companies. But there is one really, really big problem with this approach: it's nearly impossible.
[Read the full entry on Small Failures]
Bar Stories: Mix yourself a cool cocktail and join Jess as she explores the world of spirits, craft beer and wine with the sardonic bent of a retired bartender. There's no high-falutin' reviews and red velvet ropes here. You'll get your own bar stool and a pint of reality (provided you behave).[Read an excerpt]
From "Free Beer"
Why is it so difficult for both consumers and non-consumers alike to wrap their heads around the concept that hops, yeast and malt all come in multiple varieties just as grapes do? Oh yeah, because the breweries don't tell us that. The big boys go about talking about ice-cold this and refreshingly light that, but they don't talk about actual, real beer flavor. They cultivate the idea that beer is for simpletons with simple taste.
[Read the full entry on Bar Stories]
DrinkShootWhen Jess was approached by Scotch expert and author Kevin Erskine about contributing to his newer drinks blog, she jumped at the chance to write about her favorite cocktail, the Manhattan.
[Read an excerpt]
From "Make Mine a Manhattan"
I’m a sucker for alchemy in a glass. A true cocktail joins its alcoholic and nonalcoholic parts into a single glorious whole, seemingly by nothing but the magic of a skillful bartender. I was reminded of just how sexy a cocktail can be last week while dining at a neighborhood restaurant. I ordered a Manhattan the way I always do: rye whiskey, rocks, lemon twist. The waiter looked at me funny but placed the order anyway. A few moments later he returned apologetically to inform me that they didn’t carry rye. A waiter who doesn’t know his bar stock—should I be concerned?
[Read the full entry on DrinkShoot]
Green OptionsJess recently served as guest contributor to this online resource guide to living green, penning an introductory article on eco-friendly travel.
[Read an excerpt]
From "Traveling Green is Getting Easier"
Perhaps you’re familiar with that old camper’s philosophy take only pictures, leave only footprints. It’s a nice sentiment to live by. But whether you’re gearing up for a backpacking trip through Nepal or a luxury resort vacation across the pond, chances are you’re doing neither because traveling abroad leaves a footprint no matter how conscientious you are. Luckily, reducing that footprint is becoming easier and easier as the hospitality industry turns their eye toward greening up travel.
[Read the full entry on Green Options]
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