Her work appears in the Washington Post, New York Times, the Atlantic, and New York magazine. Jane's 15-year career has taken her from San Francisco, where she helped to launch one of the first real-time online news services to the BBC in London, BusinessWeek in New York and the Washington Post where she was a staff writer at the James Beard-award winning Food section. She is currently at work on a book about one West Virginia town’s struggle build a healthier food culture and whether the food “revolution” can cross geographical, cultural and class boundaries.