You might expect a food epiphany to strike in the kitchen, at the table, maybe in the market. For Sherri Brooks Vinton her ‘aha’ moment came on the back of a motorcycle. A cross-country tour brought her face-to-face with the negative impacts of industrial agriculture and compelled her to trade in her career as a dot com executive to help you have a more delicious life!

 

Sherri’s books give fellow eaters the practical information they need to put a modern twist on traditional cooking craft.

 

Sherri’s discussions and workshops on “how to reclaim the food chain” have been offered at a variety of venues including Stone Barns Center for Food and Agriculture and the San Francisco Ferry Plaza Market. 

 

Sherri has written a number of national columns, including, "Saving the Seasons," for Edible Communities and the current "Taste it, Don't Waste it!" 

 

Sherri is fully media trained and welcomes all media and freelance inquiries.