Alix is an award-winning journalist with an interest primarily in food, Jews and love stories, though every once in awhile, she enjoys immersing herself in a longer project; criminal justice reform is a recent interest. She is a contributing editor at J. The Jewish News of Northern California, where she writes a regular column about Jews in the food industry as well as other features, and she is a regular contributor to Berkeleyside NOSH and Edible East Bay. She has also been a regular contributor to KQED's Bay Area Bites, The Forward and many more. And, an essay she wrote for Salon about one of her stupider moments got her on the radio show Snap Judgment.
Alix is also writer/producer of a documentary-in-progress called The Lonely Child. More about it can be seen here.
Alix is the founder of the Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. Noticing how many Jewishly-identified people there were working in the Bay Area's food scene, she founded it in 2015. The group has over 500 on its mailing list; chefs, food writers, restaurateurs, food entrepreneurs and more. They get together regularly to network, and of course, eat. More than one member has told Alix she didn't know that such a group was needed, but she is really glad to be part of it.
Thanks to Lydia Daniller, who took Alix's profile photo as well as many of the event photos, and to Lila Volkas, who designed the Illuminoshi logo.
Alix is a proud alumni of U.C. Santa Cruz (not only because it houses the Grateful Dead archive in its library), has a joint master's degree in journalism and Middle Eastern Studies from N.Y.U., and graduated from the natural foods chef program at Berkeley's Bauman College. She is both a passionate cook and eater, going all the way back to when she was named "Chef of the Week" in her hometown newspaper at age 15. She was a personal chef for over a decade, cooking for busy families as well as the occasional cancer patient or new mom. She also has experience in helping food businesses with web copywriting and editing, marketing and consulting on everything from menu items to restaurant concepts to flavor profiles.