Grace writes about landscape, agriculture, and culinary arts. Whether writing about environmental challenges, land issues, or food histories, she strives to illuminate the connections between natural and cultural landscapes. In addition to her work as a journalist, she has written online and catalog copy for high-end food retailers, contributed copy and recipes to cookbooks, and written articles and blogged for food retailers and industry websites. Currently she is working with UC Berkeley Professor Walter Hood on the forthcoming volumes Black Landscapes Matter and Hybrid Landscapes, both of which discuss cultural landscapes in the United States.
Grace is presently pursuing a Master's degree in Landscape Architecture & Environmental Planning at UC Berkeley. She graduated with a B.A. in Art History from Davidson College in Davidson, North Carolina, where she established a student-run restaurant on campus and conducted an extensive study examining the modern cooking habits of several European countries. She is also a graduate of Ferrandi, L’Ecole Francaise de Gastronomie, in Paris, France. Her work history includes growing vegetables and making cheese on farms around the world; slinging cheese wheels at cheese shops in New York City, Paris, and North Carolina; and doing the hustle in professional kitchens at places in between.