Bio: Linda Shiueis a physician, chef and founder of a teaching kitchen for patients. She believes that the best medicine is prevention. Her cooking classes showcase seasonal produce, lavishly flavored with spices and fresh herbs. Her food writing has been published widely, and she has been interviewed frequently on television and in print. Dr. Shiue has served as faculty at the University of California, San Francisco (UCSF) and Stanford University and serves on the San Francisco-Marin Food Bank board. She graduated from Brown University, San Francisco Cooking School, UCSF, and the kitchen of Michelin-starred restaurant Mourad in San Francisco. She also has a Certificate in Plant-Based Nutrition from Cornell University. Her cookbook "Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes." came out in 2021.
Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipeshttps://www.amazon.com/Spicebox-Kitchen-Globally-Inspired-Vegetable-Forward/dp/0738286028/ref=asc_df_0738286028/?tag=hyprod-20&linkCode=df0&hvadid=459504614605&hvpos=&hvnetw=g&hvrand=17299233798082159375&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032305&hvtargid=pla-972624395176&psc=1
Spicebox Kitchen Website:https://spiceboxtravels.com/category/spicebox-kitchen/
This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org
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