Writing
FICTION | NONFICTION
ENVIRONMENT • WASHINGTON POST
We simulated a race between the fastest fliers to find out. (Co-written with Hailey Haymond)
INTERNET CULTURE • WASHINGTON POST
The monthly finances of 10 influencers who are cashing in — or trying to — online (Co-written with Rachel Lerman)
PERSONAL ESSAY
Gonzo journalism on the lip of Horseshoe Bend inspired by a 35-mile race with my best friends, a newfound kinship with quesadillas, and Hunter S. Thompson
TECHNOLOGY
What reverse-engineering the Wiggle() function taught me about computational nondeterminism, quantum mechanics, and the inherent humanity of randomness
TECHNOLOGY • WASHINGTON POST
See how fonts change the way you read and write. (Co-written with Geoffrey Fowler and Leslie Schapiro)
PERSONAL ESSAY
Our recent shift toward Instagram activism asks a bold question: Is change still valuable if it comes as a side-effect of self-preservation?
ENTERTAINMENT • VARIETY
How Billie Eilish, BENEE and More Made 2020 the Year of the Animated Music Video
ENTERTAINMENT • NIGHTINGALE
I looked at over 900 album covers from 1975 to today in search of typography trends.
HEALTH & FITNESS • WASHINGTON POST
One of the hottest trends in running is the long distance trail relay. It requires planning, teamwork, and a summer-camp sensibility. (Co-written with Courtney Beesch)
PERSONAL ESSAY • NORTH BY NORTHWESTERN
An ode to fate, figures, and the sanctity of strangers.
MUSIC • VARIETY
Been noticing more anime-style music videos lately?
You're not alone.
You're not alone.
FEATURE STORY • NORTH BY NORTHWESTERN
After a century of destruction and construction, the Damen Grain Elevators remain.
FOOD & COOKING • READER'S DIGEST
Sure, three-ingredient pancakes were super-easy to make, but how do they taste?
SPORTS • RUNNER'S WORLD
While you’re watching the Preakness Stakes this weekend, keep in mind that there’s a lot you can learn for your own running.
YEAR IN REWIND • NORTH BY NORTHWESTERN
Fonts changed the world this year—you might just not have noticed.
FOOD & COOKING • TASTE OF HOME MAGAZINE
Ever wondered why these fries seem to be so much better than the competitors'? Turns out, there's a scientific reason.