Bio: "Hi! I’m Yasmin. Here’s a bit about me. Well, a lot about me. A few years ago, I fell in love with the Spanish island of Menorca and have since upended my life as I’ve sold or donated most of my belongings, save for my cookbooks/books and beloved kitchen items, so I can spend at least half the year in Menorca. You’ll find more updates of this particular life period in my newsletter. Food was a happy part of my childhood, likely because my parents were adamant about us gathering around the table for every meal, no matter what crazy schedules we had, and some my favorite memories are around the dinner table. At Cornell University, I planned on being a doctor and even worked at Cedars-Sinai in LA for a year, but I knew deep down that it wasn’t the path for me (we always know, don’t we?).After making list after list trying to figure out what to do with my life, food and travel kept popping up. So at 23, I moved to NYC to work at a small publishing house and found the Food Studies Master’s program at NYU, which felt like a dream come true—we learned about food through the lens of culture, history, politics and so much more, even writing our own food tours in NYC neighborhoods. My final project was a cookbook proposal titled, Dinner with Friends.I then had the very fun job of working on the 2010 Food & Wine cocktail book and freelancing at the magazine. From there, I ran the cooking section of a website as a food editor for two years, when I decided I had had enough of working at a desk and wanted to travel the world. In a fortuitous happening, I became an undercover luxury hotel, restaurant and spa inspector for Forbes Travel Guide for four years, complete with a fake name and credit card (Isabella Harper, if you’re curious). She was great. I lived in NYC, LA and London during that time, traveling around the world, from Shanghai to Rio, all over North America, Europe and more, which is when I also learned the joys of traveling alone. During that time, I wrote a weekly recipe column for Serious Eats that, in another twist, became the basis for my first cookbook, Keeping it Simple. The book ended up being much loved (which warmed my heart!), and it’s both exciting and surreal what’s happened with my career since. Here’s a brief summary: I’m currently a regular contributor to NYT Cooking and was also nominated for a Webby Award for my video work with The Kitchn. My recipes and writing have appeared online and in print publications such as The Washington Post, Food52, The Kitchn, Guardian Feast, Today Show Food, Epicurious and others. I’ve written two more books, and the third Cook Simply, Live Fully is out now!" Website: https://www.yasminfahr.co/about Buy the books: https://www.yasminfahr.co/books ________ If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/wellseasonedlib⁠⁠⁠⁠⁠⁠⁠⁠⁠ Help us promote this podcast and share this episode with a friend! “Share on social and tag us at @WellLibrarian” “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released." Music by <a href="https://pixabay.com/users/coma-media-24399569/?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=117676">Coma-Media</a> from <a href="https://pixabay.com//?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=117676">Pixabay</a> Logo created by author Sarah Neidhardt who wrote "⁠⁠⁠⁠⁠⁠⁠⁠⁠Twenty Acres:A Seventies Childhood in the Woods⁠⁠⁠⁠⁠⁠⁠⁠⁠" Out now! If you have questions, comments or just want to be on the podcast, email me at ⁠⁠⁠⁠⁠⁠⁠⁠⁠[email protected]⁠⁠⁠⁠⁠⁠⁠⁠⁠, and I'm happy to speak with you Bio: The Well-Seasoned Librarian: In Conversation with Food Writers, Chefs, and More! The Well-Seasoned Librarian is one of the fastest growing Food Podcasts online. You can view it on iTunes, Spotify, and all other platforms. Recent guests include Dorie Greenspan, Rose Levy Beranbaum, Beth A Lee , Nick Malgieri, Joanne Weir, Cenk Somnesoy, Darina Allen and more. Dean Jones is a Librarian and food writer. You can read my work at ⁠⁠⁠⁠⁠⁠⁠⁠⁠librarian-deanjones.medium⁠

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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