{"id":63,"date":"2024-07-09T22:04:23","date_gmt":"2024-07-09T22:04:23","guid":{"rendered":"https:\/\/jenngarbee.com\/?page_id=63"},"modified":"2026-04-12T17:01:47","modified_gmt":"2026-04-12T17:01:47","slug":"cv","status":"publish","type":"page","link":"https:\/\/jenngarbee.com\/?page_id=63","title":{"rendered":"CV &amp; Published Work"},"content":{"rendered":"\n<div class=\"wp-block-cover is-light\" style=\"min-height:430px;aspect-ratio:unset;\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1920\" class=\"wp-block-cover__image-background wp-image-83\" alt=\"\" src=\"https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/IMG_2516-Edited-scaled.jpg\" data-object-fit=\"cover\" srcset=\"https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/IMG_2516-Edited-scaled.jpg 2560w, https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/IMG_2516-Edited-300x225.jpg 300w, https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/IMG_2516-Edited-1024x768.jpg 1024w, https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/IMG_2516-Edited-768x576.jpg 768w, https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/IMG_2516-Edited-1536x1152.jpg 1536w, https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/IMG_2516-Edited-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim\" style=\"background-color:#a3b5b6\"><\/span><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<p class=\"has-text-align-center has-large-font-size\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">JENN GARBEE<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n<h2 class=\"wp-block-heading\"><\/h2>\n<\/div><\/div>\n\n\n\n<p>Twenty+ years experience in journalism as a newspaper reporter\/editor (food, local family biz, arts\/culture, music), books (my own + collab writer \/ editor \/ project manager). Really, a front yard gardener with dirt-crammed fingernails. Always something to learn.<\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Instagram:<\/mark> <\/strong><a href=\"https:\/\/www.instagram.com\/jenn.garbee\/\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#f78da7\" class=\"has-inline-color\"><strong>Jenn.Garbee<\/strong><\/mark><\/a>  \/ <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">jgarbee@gmail.com<\/mark><\/strong><\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Literary Agent: Janis Donnaud<\/mark><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">BOOKS<\/h2>\n\n\n\n<p><strong>FOCUS<\/strong>: <em>Narrative (story-driven) cookbooks: lifestyle, approachable horticulture, anything else that sparks an interest (music, comedy<em>, global and regional cuisines\/food history<\/em>). People and communities.<\/em><\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>Honors<\/strong><\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><em>NEW YORK TIMES<\/em> <\/strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>Best-Selling Cookbook Collaborator<\/strong><\/mark><\/li>\n\n\n\n<li><strong>JAMES BEARD AWARDS<\/strong> <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Cookbook Judge<\/mark><\/strong> (multiple years)<\/li>\n\n\n\n<li><strong>NPR&#8217;s <em>SPLENDID TABLE<\/em> <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Featured Guest<\/mark><\/strong><\/li>\n<\/ul>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>Author<\/strong><\/mark><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><em>SECRET SUPPERS<\/em><\/strong><em>: Rogue Chefs &amp; Underground Restaurants<\/em> (2008) by JENN GARBEE (<strong><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Narrative nonfiction\/reporting, with recipes<\/mark><\/strong><\/strong>) \u2013 <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Sasquatch Books<\/mark>\n<ul class=\"wp-block-list\">\n<li>The intimate evenings profiled and their recipes capture the spontaneity and spirit of truly homegrown dining. &#8211; <em>Bon Appetit<\/em>, Feb 2009 print issue<\/li>\n\n\n\n<li>In <em>Secret Suppers<\/em>, Jenn Garbee is a smashing writer as well as a cook. &#8211; <em>Los Angeles Times<\/em><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>Collaborative Writer <\/strong><\/mark>(incl. book proposals) \/<mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong> Recipe Developer <\/strong><\/mark><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">or Tester<\/mark><\/strong> (chef recipes) \/ <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Project Manager<\/mark><\/strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><\/mark><\/strong><\/mark><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><em>DON&#8217;T MESS UP YOUR RICE<\/em><\/strong><em>: 70 Recipes to Impress Uncle Roger <\/em>(2026) by comedian NIGEL NG with JENN GARBEE (<strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Collaborative co-author, comedic narrative writing, and recipe developer<\/mark><\/strong>, authentic South and South East Asian recipes) &#8211; <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Simon Element<\/mark><\/li>\n\n\n\n<li><strong><em>PHIL&#8217;S FAVORITES<\/em><\/strong><em>: Recipes and Stories from Friends and Family to Make at Home<\/em> (2025) by PHIL ROSENTHAL and JENN GARBEE (<strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Collaborative co-author, with narrative writing and reporting, and recipe developer\/tester<\/mark><\/strong>); part memoir, part storytelling featuring friends\/family, chefs, diners, bakeries, and communities worldwide) &#8211; <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Simon Element<\/mark><\/li>\n\n\n\n<li><strong><em>THE PARTY SHIRT COOKBOOK<\/em><\/strong><em>: 100 Recipes for Next-Level Eats <\/em>(2023) by DJs X DI PETTA &amp; NICK IAVARONE (aka X &amp; Ivy of @PartyShirt) and JENN GARBEE (<strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Collaborative co-author, comedic narrative, and recipe developer<\/mark><\/strong>) &#8211; <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Abrams Image<\/mark><\/li>\n\n\n\n<li><em><strong>SOMEBODY FEED PHIL THE BOOK<\/strong><\/em>: <em>Untold stories and Favorite Recipes<\/em> (2022, <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">NYT Best Seller<\/mark>) by PHIL ROSENTHAL and JENN GARBEE (<strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Collaborative co-author, with narrative writing and reporting, and recipe developer\/tester<\/mark><\/strong>), featuring the chefs, bakers, home cooks, and communities worldwide featured in <em>Somebody Feed Phil<\/em>) &#8211; <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Simon Element<\/mark><\/li>\n\n\n\n<li><strong><em>THE FIRE OF PERU<\/em><\/strong><em>: Recipes and Stories from My Peruvian Kitchen <\/em>(2017) by chef RICARDO ZARATE and JENN GARBEE (<strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Collaborative co-author, narrative writing, and recipe &#8220;fixer&#8221;<\/mark><strong> <\/strong><\/strong>(of chef recipes); part memoir, part Peruvian food history, part cookbook) &#8211; <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Houghton Mifflin Harcourt<\/mark><\/li>\n\n\n\n<li><strong><em>URBAN INGREDIENTS<\/em><\/strong> (2017) by beer expert CHRISTINA PEROZZI and JENN GARBEE (<strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Collaborative co-author, narrative writing and reporting, and recipe developer<\/mark><\/strong>; featuring beer history, education, food pairings, and modern recipes) \u2013 <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Prospect Park Books<\/mark><\/li>\n\n\n\n<li><strong><em>TOMATOMANIA<\/em><\/strong><em>: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen<\/em> (2015) by Tomatomania founder SCOTT DAIGRE and JENN GARBEE (<strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Collaborative co-author, narrative lifestyle\/garden writing, and recipe developer<\/mark><\/strong>; a lively how-to &#8220;grow&#8221; with with modern recipes) &#8211; <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">St. Martin\u2019s Press<\/mark><\/li>\n\n\n\n<li><strong><em>DAS COOKBOOK<\/em><\/strong><em>: German Cooking\u2026California Style<\/em> (2014) by chefs HANS ROCKENWAGNER and WOLFGANG GUSSMACK, and JENN GARBEE (<strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Collaborative writer and recipe tester<\/mark><\/strong>) \u2013 <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Prospect Park Books<\/mark><\/li>\n\n\n\n<li><strong><em>THE THYROID SOLUTION DIET<\/em><\/strong> (2014) by Dr. RIDHA AREM (<strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Recipe developer<\/mark> <\/strong>in keeping with specific Mediterranean dietary guidelines) &#8211; <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Atria Books<\/mark><\/li>\n<\/ul>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>Editor<\/strong><\/mark> (Recipes)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><em>LA M<\/em><\/strong><em><strong>EXICANO<\/strong>: Recipes, People, and Places<\/em> (2017) by Mexican food journalist\/authority Bill Esparza \u2013 <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Prospect Park Books<\/mark><\/li>\n\n\n\n<li><strong><em>WHO WANTS SECONDS?<\/em><\/strong><em> <\/em><em>Sociable Suppers for Vegans, Omnivores, and Everyone in Between<\/em> (2013) by Jennie Cook \u2013 <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Prospect Park Books<\/mark><\/li>\n\n\n\n<li><strong><em>AUNTIE EM&#8217;S<\/em><\/strong><em>: A Musician\u2019s Guide to Breakfast and Brunch <\/em>(2014) by Theresa Wahl \u2013 <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Prospect Park Books<\/mark><\/li>\n\n\n\n<li><strong><em>EAT LOS ANGELES<\/em><\/strong> (2008, 2010, 2012 editions) \u2013 <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-0-color\">Prospect Park Books<\/mark><\/li>\n<\/ul>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>Researcher<\/strong><\/mark> (Historic recipe provenance)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><em><strong>THE COOKBOOK LIBRARY<\/strong><\/em>: <em>Four Centuries of the Cooks, Writers, and Recipes that Made the Modern Cookbook<\/em> (2012) by Anne Willan \u2013 <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-0-color\">University of CA Press<\/mark><\/li>\n<\/ul>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Unpublished Books<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Untitled Memoir, Don Alias <\/strong> Featuring jazz artist Don Alias, the conga drummer and percussionist behind music icons incl. Miles Davis, Eartha Kitt, Jaco Pastorius, Nina Simone, Joni Mitchell, Elvis Costello, Herbie Hancock, and numerous others; unfinished due to author&#8217;s passing\n<ul class=\"wp-block-list\">\n<li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Bake the neighbor who shares a wall &#8220;hello, neighbor!&#8221; brownies. <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Add a note: would love to come to a gig sometime<\/mark>? The neighbor puts two tickets to Lincoln Center under your door. (Oops. Not a dive bar musician banging on drums.) A part time job as a &#8220;manager&#8221; emerges with a note slipped under your door. (Neighbor: Can you &#8220;return some calls&#8221; while I&#8217;m on tour?) Sure, entry level museum pay stinks. (Wait, you want me to call *that* musician?)<\/mark><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Other nonfiction books in progress<\/strong>: <em>The History of Women and Beer<\/em>, <em>The Seismic Mind<\/em>, surely there is a garden book somewhere in here&#8230; (<mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">What writer doesn&#8217;t have several titles of their own tucked away that they still might finish down the road?<\/mark>)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">CLIENT PUBLISHING<\/h2>\n\n\n\n<p><strong>GOOSE ISLAND BEER CO<\/strong>. (AB-InBev, 2017 &#8211; 2020) <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Managing Editor <\/mark><\/strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">(all print publications)<\/mark><\/mark><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">, Brand Development, Consultant &amp; Project Manager<\/mark><\/strong> (<mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Read: And whatever else needed to be done across multiple platforms.<\/mark>)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Oversaw all aspects of Goose Island&#8217;s nascent publishing program, <strong>both full scale print books and a feature-length magazine distributed 4x year by <\/strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong><em>Bon Appetit<\/em>, <em>GQ<\/em>, and <em>Wired<\/em><\/strong><\/mark>, from <strong>concept development incl. brand narrative, editorial management <\/strong>incl. all contributor content (in house and contract journalists), <strong>photo shoots<\/strong>, <strong>recipe development, and implementation via an independent publishing house<\/strong>, Prospect Park Books.<\/li>\n<\/ul>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Crazy idea: create multiple full-scale books *and* a feature-length magazine with a broad spectrum of print content, incl. 1000+ word reporting stories and cooking\/cocktail features with no publishing or journalism staff. Zero. Instead, eager Goose Island staffers would lead the charge (well, amidst their day job), each with their obsessive knowledge of <strong>craft beer\/cocktail\/whiskey, artisan food <\/strong>(incl. one-offs like cheese), <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>urban gardening, <\/strong><\/mark>and the <\/mark><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>local music\/indie arts scene.<\/strong> Add two incredibly talented in-house photographers, a stellar food stylist (worth the splurge), and it was a journey that would have been impossible in a traditional magazine or publishing setting.<\/mark> <strong>Goose Publications:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><\/mark><em><strong>INGRAIN<\/strong><\/em> <strong>Magazine<\/strong> (2017 &#8211; 2019) Feature length 120-page indie magazine for Goose Island focusing on the broader Chicago\/Midwest area with quarterly distribution &#8211; via <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><em>Bon Appetit<\/em>, <em>GQ<\/em> &amp; <em>Wired<\/em><\/mark><\/li>\n\n\n\n<li><strong><em>A Cheese Book by Beer People<\/em><\/strong> (2019) <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Prospect Park Books<\/mark> (abandoned due to COVID)<\/li>\n\n\n\n<li><strong><em>Urban Ingredients: The Beers, Stories, and Flavors of Goose Island Beer Co<\/em>.<\/strong> (2018) <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Prospect Park Books<\/mark><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">OTHER PRIVATE CLIENTS <\/mark><\/strong> (multiple years): <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Brand Development Consultant, Writer, and Recipe Developer,<\/mark><\/strong> as required<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Yvan Valentin Chocolate, Chilean Tourism Board, Blue Ocean Australian wine, multiple CA wineries<\/strong><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">JOURNALISM<\/h2>\n\n\n\n<p><em><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">LOS ANGELES TIMES<\/mark><\/strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><\/mark> and <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>LOS ANGELES TIMES MAGAZINE<\/strong> <\/mark>(2005-2008 in house; 2009-2014 freelance)<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>LAT Reporter<\/strong>, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Foo<\/mark><\/strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>d, Arts\/Entertainment, <\/strong><\/mark><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Travel<\/mark><\/strong>, 2005-2012: Various food\/arts beats incl. local farmers, underground restaurants, profiles (farmers, chefs, others), food history (The first &#8220;celeb chefs,&#8221; Prudence Penny and Marion Manners were, ahem, a bit&#8230;.), offbeat travel (incl. Aldous Huxley&#8217;s favorite hangout), indie musicians (Old-Time musicians are back!) and artists (Knitting? Try Popsicle stick furniture.), along with a few magicians (or, what happens when circus school closes), and more (some faves <a href=\"https:\/\/jenngarbee.com\/?page_id=60\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#f78da7\" class=\"has-inline-color\"><strong>here<\/strong><\/mark><\/a>)<\/li>\n\n\n\n<li><strong>LAT Artisan Columnist<\/strong>, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Food Section<\/mark><\/strong> (multiple years): Covering small family businesses with a longstanding and deep connection to SoCal, from mom and pop shops to Japanese noodle and German pickle factories dating to WWII (<mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Beautiful people with important stories that otherwise would not have been told. Food can be a powerful connector.<\/mark>)<\/li>\n\n\n\n<li><strong>LAT Craft Beer &amp; Craft Spirits Columnist<\/strong>, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Food Section<\/mark><\/strong> (multiple years): Covering the rise in craft brewers and artisan spirits from LA to San Diego and <strong>Cooking, Baking, and Cocktails<\/strong>, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Food<\/mark><\/strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><\/mark> <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>Section<\/strong><\/mark> (multiple years)<\/li>\n\n\n\n<li><strong>LAT Editorial Assistant<\/strong>, <strong><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Food Section<\/mark><\/strong><\/strong>, 2006; <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Test Kitchen<\/mark> Intern<\/strong>, 2005<\/li>\n<\/ul>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Other Featured Venues<\/mark><\/strong> (Food, Drink, Arts, multiple years)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Columnist<\/strong>, <strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">LA WEEKLY<\/mark><\/em><\/strong>, 2012-2015: Coverage includes cooking with farmers, artisan\/family food businesses, and chef\/food industry profiles<\/li>\n\n\n\n<li><strong>Cooking &amp; Cocktail Columnist<\/strong>, <strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">TRIBUNE NEWS WIRE<\/mark><\/em><\/strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><\/mark>, 2008-2010 (Nationwide distribution: <em>Chicago Tribune<\/em>, <em>Daily Press<\/em>, <em>Orlando Sentinel<\/em>, <em>Dallas Morning News<\/em>, <em>Houston Chronicle<\/em>, and others) Original stories including recipe development<\/li>\n\n\n\n<li><strong>Contributor<\/strong>, <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong><em>COOKING LIGHT<\/em>, <em>BON APPETIT<\/em>, <em>ROBB REPORT<\/em>,<\/strong> <em><strong>LOS ANGELES MAGAZINE<\/strong><\/em>, <strong><em>US AIRWAYS MAGAZINE<\/em><\/strong>, <strong><em>EPICURIOUS<\/em><\/strong>, <strong><em>THE TASTING PANEL<\/em><\/strong><\/mark> General stories, from reporting to cooking, baking, cocktails, and beer<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">OTHER CULINARY\/ARTS<\/h2>\n\n\n\n<p><strong>Culinary Instructor  <\/strong>(2006 &#8211; 2008): <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong>Crossroads School<\/strong><\/mark> Santa Monica, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Epicurean Culinary School <\/mark><\/strong>West Hollywood, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Chefmakers Academy<\/mark><\/strong> Pacific Palisades; Developed curricula for both adults and kids ages 5 to 15; taught targeted skills classes with original recipes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Creating a curriculum\/developing recipes for kids of all ages that is fun *and* actually useful? The solution with elementary-age cooks: ignore the rigid school curriculum expectations. &#8220;What if we take the eggs entirely out of that cake? Pound cake anarchy! Let&#8217;s do it both ways, the &#8216;correct&#8217; way and your &#8216;kid&#8217; way and see what happens.&#8221; A very messy, and fun, point is made.<\/mark><\/li>\n<\/ul>\n\n\n\n<p><strong>Pastry Chef Assistant<\/strong>, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Lucques restaurant<\/mark><\/strong>, 2005 (chef Suzanne Goin)<\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Nonprofit\/Arts Administration<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Manager, Budgets and Administration, Senior Human Resources Administrator, and Retail Store Director<\/strong> (2004 &#8211; 2005); <strong>Manager<\/strong>, <strong>Budgets and Administration<\/strong> (2002 &#8211; 2003), <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">UCLA Fowler Museum<\/mark><\/strong>\n<ul class=\"wp-block-list\">\n<li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">In typical nonprofit fashion, one is sometimes handed an extra department -or two- in a sudden staffing pinch. Epic memories: the crew of volunteer &#8220;grand-ladies&#8221; who worked the store and offered 80+ years of daily advice, humor, and ahem, opinions on what to buy at the wholesale mart on those biannual trips.<\/mark><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Budget and Finance Senior Coordinator<\/strong>, Exhibitions, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">J. Paul Getty Museum<\/mark><\/strong>, 2000 &#8211; 2002<\/li>\n\n\n\n<li><strong>Development and General Admin Coordinator<\/strong>, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">The New Museum of Contemporary Art<\/mark><\/strong><\/li>\n\n\n\n<li><strong>Development Assistant\/Intern<\/strong>, <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Solomon R. Guggenheim Museum<\/mark><\/strong><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">EDUCATION<\/h2>\n\n\n\n<p><strong>Dipl\u00f4me de P\u00e2tisserie<\/strong> \/ <strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Le Cordon Bleu<\/mark><\/strong>, CA School of Culinary Arts, 2005<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Surprise of the year: the NASA engineer, there purely for fun, who made a stunning, multi-tiered *blown* sugar sculpture the very last weekend before graduation. World Pastry Cup-level sugar artistry. Who knew? Great guy, but he couldn&#8217;t bake a decent looking pastry all year.<\/mark><\/li>\n<\/ul>\n\n\n\n<p><strong>MBA<\/strong>, Nonprofit Management, UTexas, Austin<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">More palatable after talking my way into graduate art history classes that were somehow -!!- credited to my graduate degree in business. &#8220;Wait, hear me out!&#8221; Not surprising: many Western artists throughout history brokered trade deals, using their sketches or completed works to pay for food, lodging, and other expenses as they traversed across Europe. Consider the <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Northern Renaissance painter Albrecht Durer, who <\/mark>kept detailed sales and expense notes in his travel journals, many of which miraculously still exist 500 years later.<\/mark> <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Shouldn&#8217;t someone be studying this?<\/mark><\/li>\n<\/ul>\n\n\n\n<p><strong>BA Philosophy<\/strong>, Davidson College<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"713\" data-id=\"27\" src=\"https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/9CFA73F7-DB25-425B-A79F-E19FDBD3B6B9-1024x713.jpg\" alt=\"\" class=\"wp-image-27\" srcset=\"https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/9CFA73F7-DB25-425B-A79F-E19FDBD3B6B9-1024x713.jpg 1024w, https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/9CFA73F7-DB25-425B-A79F-E19FDBD3B6B9-300x209.jpg 300w, https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/9CFA73F7-DB25-425B-A79F-E19FDBD3B6B9-768x535.jpg 768w, https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/9CFA73F7-DB25-425B-A79F-E19FDBD3B6B9-1536x1070.jpg 1536w, https:\/\/jenngarbee.com\/wp-content\/uploads\/2024\/07\/9CFA73F7-DB25-425B-A79F-E19FDBD3B6B9-2048x1426.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Mrs. H, a highly skilled tangerine guard<\/figcaption><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Twenty+ years experience in journalism as a newspaper reporter\/editor (food, local family biz, arts\/culture, music), books (my own + collab [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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