My work has appeared in many books, magazines, and newspapers, including The New York Times, The National Lampoon, Saveur, Gourmet, BBC Science, and The Wall Street Journal, where I am a frequent book reviewer. I am a member of the American Society of Science Writers, founder of Slow Food Western Slope in Western Colorado, and former president of the New York Mycological Society, and have lectured widely in diverse venues like The New York Public Library, the Denver Botanical Garden, and the Reuben Museum. I have judged food and wine competitions, and been featured on many dozens of television and radio shows, and podcasts, most recently NPR’s Splendid Table and the BBC series Fungi: The New Frontier. I am a member of the faculty at the New York Botanical Garden where I teach classes on mycophagy and psychedelic mushrooms.
I am the author or coauthor of eight books. At Mesa’s Edge was nominated for a Colorado Book Award. Italian Family Dining was written with my father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award, and was on many Best Cookbooks of 2009 lists. Mycophilia: Revelations from the Weird World of Mushrooms, was on Amazon’s best science books of 2011 list and nominated for a Council on Botanical and Horticultural Libraries award. My fifth book, The Kitchen Ecosystem was nominated for a Books for a Better Life award and was on many Best Cookbooks of 2014 lists. Microbia: A Journey into the Unseen World Around You, was published in 2018. I am coauthor of Tasting Italy published by National Geographic and America’s Test Kitchen in 2018, and the editor of The Fantastic Fungi Community Cookbook in 2021. My writing and recipes have been anthologized in a number of publications, including Best Food Writing, Saver Cooks, America, The Cookbook, and The Food & Wine Cookbook, among others.
I am featured in the documentary directed by Louie Schwartzberg, Fantastic Fungi (2019) and a contributor to the companion book, and I appear in the Netflix show Waffles+Mochi (the mushroom episode), produced by Michele Obama’s Higher Ground Productions.