The Well-Seasoned Librarian: Mixing Cookbooks and Conversation

Bio: Susi Gott Séguret , author, chef, fiddler, forager, hails from Madison County, North Carolina, in the heart of the Blue Ridge Mountains. A Certified Culinary Professional and Certified Specialist of Wine, with a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims , Séguret is the founder and Director of the Seasonal School of Culinary Arts, which convenes four tim...

Bio Mariana Nuño Ruiz was born and raised in Guadalajara, Jalisco, Mexico, and comes from a long line of strong women. Margarita, her traditional grandma, kindled her passion for traditional Mexican cooking at an early age. Ana Fernanda, her modern grandma, inspired her to become a woman with a professional career and to see the world with wider eyes. The combination of their teachings ignited Mar...

Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven : sourdough starter). Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more. We love putting our heart + soul into our work, in fact this i...

Bio   Kevin J. Wetmore Jr. is the author or editor of over two dozen books, including Eaters of the Dead: Myths and Realities of Cannibal Monsters , Post-9/11 Horror in American Cinema , The Theology of Battlestar Galactica and Shakespeare and Youth Culture. He is a professor of theatre arts at Loyola Marymount University, and also works as an actor, director, and stage combat choreographer....

Bio:  Dianne Jacob coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. She specializes in book proposals, which have a 1 percent acceptance rate. Dianne is the author of a multiple award-winning book on food writing,  Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes,...

Hilary Boynton , certified holistic health counselor, received a BA in psychology from the University of Virginia and was trained at the Institute for Integrative Nutrition. The devoted mother of five young kids, Hilary has seen the power of nutritional healing firsthand. School of Lunch: https://www.schooloflunch.com/abouthilary The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal He...

Caroline Hennessy is a journalist, broadcaster, and writer focusing on food, drink, and travel. A graduate of the Ballymaloe Cookery School, she is the coauthor of Sláinte: The Complete Guide to Irish Craft Beer and Cider (New Island) and Chair of the Irish Food Writers' Guild. You can find out more about her at www.bibliocook.com. This episode is sponsored by Culinary Historians of Northern Calif...

Bio: Darina Allen is Ireland's best-known food ambassador and runs the world-renowned cooking school at Ballymaloe, Ireland.  Darina is the author of ' Irish Traditional Cooking ', ' A Year at Ballymaloe Cookery School ', ' Healthy Gluten-free Eating ', ' Easy Entertaining ', ' Forgotten Skills of Cooking ' (winner of the Andre Simon Food Book Award 2009), ' A Simply Delicious Christmas ' ' 3...

Bio : JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare Café &Wine Bar (Bib Gourmand). He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the...

About Ann Mah " I’m an American writer based in Paris and Washington, DC. My articles on food and travel have appeared in the  New York Times, Condé Nast Traveler, the Washington Post, Vogue.com, Food52, BonAppétit.com, Best American Travel Writing 2017, Washingtonian magazine, and other publications. To read some of my recent work, take a look at my clips here . My new novel,...

Bio: " Life—or at least my writing career—has come full circle. My first ever published book was fiction based on a real-life memoir. My newest books are nonfiction with touches of fiction in occasional dialogue and scene—faction they sometimes call it. But there have been lots of digressions between those titles, more than forty-plus years apart ." (To Read More) Website: https://judyalter.com/ab...

Bio: Tamar Haspel writes the James Beard Award-winning Washington Post column Unearthed, which tackles food from every angle: agriculture, nutrition, obesity, the food environment, DIY.  She’s also written for Discover , Vox , Slate , Fortune , Eater , and Edible Cape Cod . When she’s tired of the heavy lifting of journalism, she gets dirty. She and her husband, Kevin Flaherty, grow their own...

 Bio Called by the Chicago Tribune , “An earthy, red-headed yarn-spinning woman,” Crescent Dragonwagon is the much-published author of fifty books in five genres, numerous magazine articles, and two blogs. She is the developer and leader of the Fearless WritingTM family of on- and off-line workshops and courses, which have helped hundreds of writers write (and in many cases publish) with ease...

Bio: Erika Kubick is a Chicago native and the cheesemonger-turned-preacher behind CheeseSexDeath.com, a website devoted to educating, exciting, and empowering cheese sluts everywhere. Through sultry cheese porn and educational church services, Erika converts common cheese lovers into confident connoisseurs and worshippers of Cheesus. Cheese Sex Death: A Bible for the Cheese Obsessed is her début b...

Bio: John Birdsall grew up near San Francisco and learned to cook at Greens Restaurant in that city. He spent the next seventeen years in professional kitchens there and in Chicago, and did some writing as a side gig, including food stories and restaurant reviews for the San Francisco Sentinel , a pioneering LGBTQ weekly. After leaving the kitchen, he was a restaurant critic and features writer at...

Bio: Christopher Shaffer is Dean of Library Services at Troy University. A former history teacher, he taught in Slovakia in the first months after it became an independent nation in 1993, and also returned there for another teaching stint in 1996. Lessons learned in Slovakia, as well as from travels throughout Eastern Europe influenced his work both as a teacher and a librarian. Shaffer currently...

Constance Kirker is a retired Assistant Professor in the Department of Integrative Arts at Penn State University Brandywine, with a continuing research focus on art history, international arts education and culinary history. She teaches art history, Western, as well as East Asian, South Asian and African from a comparative perspective. Regularly presenting research at international conferences, Ki...

Bio  "I have been a computer programmer, graphic designer, decorative painter, and composition instructor. In 2010, my husband, Steven, and I opened South Edison, a restaurant in Montauk, NY (now in the capable hands of chef Frank Fuschetto) and in 2013, Bo’s Kitchen & Bar Room in NYC, where I hosted the #YeahYouWrite Author Series with Robin Martin. Steven managed the business end of the...

Lisa Steele Bio With an audience of nearly a million followers that spans the globe, 5th generation chicken keeper and "eggspert" Lisa Steele is well-recognized as the creative force behind Fresh Eggs Daily®, the most popular destination for natural poultry keeping advice on the internet, and one of the most influential players in the backyard chicken keeping community. Dubbed "Queen of the Coop"...

Laura Cortes Bio "I am a home baker on a learning journey. Baking is one of my biggest passions and I am eager to learn it all! What a better way to learn from the most fabulous authors and chefs than through their books? I choose a book to bake from for two months at a time and make as many recipes as I can! You can check all the bakes from each of the books I’ve worked on in my Baking Projects ....

Although Tamearra Dyson started her career as a certified nursing assistant and endoscopy technician at Marin General Hospital, she ultimately decided she wanted to pursue her passion for food. She grew up watching her elders cook, and developed a love for both cooking and having people enjoy what she made. She felt like she had something to offer the world: a vegan cuisine experience that she hop...

Bio: Peter Y. Sussman, 80, spent 29 years as an editor at the San Francisco Chronicle, leaving in 1993 to pursue an independent career writing and editing. He has continued to devote much of his time to journalism, as a freelance writer and editor, as a teacher and mentor, and – often through professional organizations – as an expert and advocate on issues related to press freedom and journalism e...

Bio I began thinking about writhing Macedonia: The Cookbook a long time ago. It took my husband and I about 6 years to complete and my drive to create a cookbook to showcase the vibrant and colorful foods of Macedonia never faltered. As a Macedonian woman, I wanted to teach and share with others the beautiful food from this glorious part of the world. I have always believed, as most chefs do, that...

Bio  Having overcome her own eating, food, weight, and body image challenges, Anne Poirier wrote the book ‘ The Body Joyful - My journey from self-loathing to self-acceptance’ to share her highly personal and life-changing journey. She is the leader the Body Joyful Revolution Community.  A safe, non-judgmental space to empower women, of all shapes, sizes, and weights, to feel more comfor...

Bio Ken Albala is Professor of History at the University of the Pacific . He has authored or edited 25 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home." Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in media and at conferences discussing food issuesHe is featured on the DVD: "Food: A Cultural Culinary H...