is associate professor of history at University at Albany (State University of New York), where she writes and teaches about the intersections of histories of the environment, agriculture, health, and consumer culture. Her 2013 book Pure and Modern Milk explores the twentieth-century history of dairy foods and the farms from which they came. Her current research examines the shifting environmental footprint of cleaning technologies, and the social and cultural patterns shaping the labor of cleaning up. While she sometimes tops toast with avocado, she remains convinced that butter is the best dairy food.