The Perfect Fry for The New York Times

In the age of über eats, fast food needs to stand the test of time and french fries need to stay crispy in the back of a delivery car. On assignment for the New York Times, I photographed the potato farms and processing factories of Lamb Weston, one of the largest fry makers in the world. There, food scientists and executives are creating a perpetually crispy fry. Read the full story here.

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Willows Inn for Wall Street Journal Magazine

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Science Trip for the Washington Post