For more than a decade, Seattle-based journalist and chef Kim O'Donnel has dispensed culinary advice and covered food policy at numerous publications, including the Washington Post, Civil Eats, Culinate, Mother Earth News and USA Today. She is the author of two cookbooks, most recently The Meat Lover’s Meatless Celebrations, which was among the Washington Post’s Top Cookbooks of 2012. Her work is featured in the anthology Best Food Writing 2013. A graduate of the Institute of Culinary Education in New York, Kim sits on the James Beard Journalism Awards committee.
On the web: http://kimodonnel.com
"If anybody can persuade Americans to eat more tempeh, it's Kim O'Donnel." -- The Washington Post
Kim offers three hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our new culinary center. You also will have the opportunity to harvest produce you use from our organic garden, Tres Estrellas.