My blogs

About me

Occupation Professor
Location Little Compton-Tiverton Four Corners, Rhode Island, United States
Introduction I have a professional chef's diploma but, more important, grew up watching my Pennsylvania German grandmother cook and bake for my family. I first came to Rhode Island from New Jersey for college in the 60s, and was forced into cooking for myself by the shock of institutional food. Thank goodness for all those years of observation and pie for breakfast. The culinary degree is good for learning chemistry (syneresis, anyone?) and food safety, and maybe for trusting me when I tell you not to refrigerate something. But I learned to cook by eating, watching, and doing. I highly recommend all three. When I'm not writing about food, I'm writing about the history of research universities and teaching about organizations, leadership, and innovation at the Eller College of Management at the University of Arizona, or writing fiction. It's hard to know which is mightier--the pen, or the wooden spoon.