I am an Assistant Professor of Philosophy at Hamilton College. I received my Ph.D from the University of Michigan, Ann Arbor, in May 2011. My research focuses on metaethics and moral psychology; I'm also interested in the relationship between empirical research and philosophical theory. You can find out more about my current projects, and view some of my papers, by following the links to the left.
In addition to these projects, I've been doing more and more work combining my two favorite topics: food and philosophy. I've published several papers on disgust, and have recently become interested in how disgust hinders (and advances) our adoption of more sustainable, healthy foods. I'm also interested in how we decide which things to consider food: why lobsters but not spiders?
My new book, Thinking Through Food: A Philosophical Introduction is out this month from Broadview Press. It's an introduction to the many philosophical issues surrounding food production, cooking, and eating; it covers not just food ethics but the metaphysics, epistemology, aesthetics, and politics of food. You can find more information here.