About
Lynn Gowdy
Lynn likes to travel, explore, eat, find cool food products, hike, cycle, cook with friends, drink good wine, promote artisan food producers, listen to Latin and other jazz, try new things and spend time with her man. She left the managed health care industry to pursue her love of food (and wine) in 2005 and headed to the Northwest Culinary Institute in British Columbia. She spent time in Vancouver, B.C. and Sacramento kitchens, and most recently was the Culinary Center Director at Whole Foods Market in Sacramento. You can find her in her garden year around, reading about food safety or having fun with fermenting and preserving food.
Ann Martin Rolke
Ann is a culinary consultant in Sacramento and a graduate of the Culinary Institute of America. She has worked extensively in the food world in restaurants, test kitchens, food marketing, publicity, copy editing, and writing. She has cooked at Red Sage in Washington, DC; Bread Alone Bakery in Woodstock, NY; and at BIX and Mecca in San Francisco. Ann worked for over four years at Ketchum in San Francisco, in the test kitchen and in the food marketing department. She now writes about food subjects for Sacramento News & Review and Edible Sacramento. She has most recently tested recipes for companies such as Barilla and the Mushroom Council and copy edited the 8th edition of The Professional Chef for the Culinary Institute of America. Her first cookbook, Hands-Off Cooking, was published by Wiley & Sons in 2007. Mainly, she just likes to eat good food.
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