W R I T E R
BLOOD TO RUBIES
My debut historical novel, published September 19, 2023, has already made TOP TEN AMAZON bestseller, won
numerous awards, including BOOK OF THE YEAR, and is critically acclaimed by NYT bestselling authors.
See what all the excitement is about!
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FOOD
Anthony Bourdain once said: “Food is everything we are. It’s an extension of our history, our region, our tribe, our grandma. It’s inseparable from us.” Writing about food is a sociological, historical, and sensory adventure, all in one. I first wrote about food as a staff writer for Better Homes and Gardens and Country Home magazines. I also freelanced many topics: humble fare like baked beans and peanut butter, trends in the liquor industry, great cooking schools, chefs and restaurants. I wrote a piece for the Saturday Evening Post about new medical research of garlic. As Editor-in-Chief of Celebrate! Midwest magazine, I assigned leading food writers themes like art museum cookbooks, the folklore of Easter eggs, and strange ethnic foods of our immigrant ancestors: Scottish haggis, Swedish lutefisk, German zungenwurst (tongue sausage), and English jellied eels. Food plays a delicious role in my novel, Blood to Rubies: for example, how Native Americans butchered buffalo and gathered food from nature, how frontier pioneers cooked, how Irish immigrants brewed home whiskey, and more.