Free ebook except for your audience!
Offer your audience a free chapter of Linda's upcoming book, Beans to Bikinis, Broccoli to Board Shorts: Get and Stay Slim the Wildly Easy, Wildly Affordable Organic Way. Contact Linda for details at cook <at> cookforgood.com.
Contact Jenna Gilligan, Publicist, Da Capo Press / Da Capo Lifelong Books
(617) 252-5202 or jenna.gilligan <at> perseusbooks <dot> com
Linda Watson started the Cook for Good project after becoming obsessed with the national Food Stamp Challenge: living on a dollar a meal per person for a week. Her three-week experiment became a lifestyle, the website CookforGood.com, the book Wildly Affordable Organic, and now the Wildly Good Cook videos and teachers' training program. She teaches cooking classes and gives talks on thrift, sustainability, and food justice across the country.
Linda and her husband Bruce live in Raleigh, North Carolina. They're both avid hikers, so Linda is especially glad that WAO was named a Sierra Club Green Home Editors' Choice for 2012. At home, she's slowly converting their yard to an edible forest garden, with hazelnuts, kiwis, and more, as well as annual vegetables and plenty of oddly gorgeous plants. She's currently experiencing the joys and sorrows of belonging to a CSA, discovering new vegetables in her weekly subscription box (mizuna! taro!) and cooking a lot of greens (carrot leaves? for breakfast?!?).
She's had an odd but thrilling career so far, including developing a top-secret expert system for the Institute for Defense Analyses, working with authors Tom Clancy and Douglas Adams on computer games, riding the dot-com wave with Egarden.com, and being the director of her county political party and the Raleigh Independent Business Alliance.
Find Linda online on her site CookforGood.com, which features free weekly recipes and food news. She also writes for The Huffington Post, GoodVeg, and DrGreene.com. She has a certificate in Plant-Based Nutrition from the T. Collin Campbell Foundation and eCornell. She's a member of the International Association of Culinary Professionals and the International Association of Food, Wine, and Travel Writers.
|WAO cover 300x390 jpg||WAO cover wrapped 250x331||WAO cover wrapped 300x368|
The "Linda Bites" series is intended to be used together in a Warhol-esque assemblage. Please give credit: photo by Bruce Watson, © 2012 Cook for Good, used by permission.
Linda Watson with peppers 252x400 jpg
These images are by Linda Watson. Please give credit: photo by Linda Watson, © 2012 Cook for Good, used by permission
Chocolate Pudding from Wildly Good Cook video 4: Cook for Good in 20 Minutes a Day
Spicy Peanut Noodles with Seasonal Vegetables from Wildly Affordable Organic, a demonstration recipe for Wildly Good Cook class 3: Seasonal Vegetables and Saucy Pasta
Jicama Stars with Carrot Puree and Fennel
Cuban Black Beans and Feel-Good Peach Cobbler (from Wildly Affordable Organic).
Steamed Collards with Lime-Peanut Sauce
Asparagus Socca from Wildly Good Cook class 3: Seasonal Vegetables and Saucy Pasta