Having recently relocated back to the Bay Area from Colorado, I'm fortunate to be working part-time in the gorgeous San Francisco Ferry Building and at its Farmers Market again. For those of you not living in the area, I have the following clip from an episode of “Bay Area Backroads,” in which I led host Doug McConnell on a tour of my favorite food vendors in the historic Ferry Building: Bay Area Backroads. Meanwhile, I continue my work as a freelance food and travel writer, as well as writing my “Fork in the Road” food travel column for The Oakland Tribune/BANG Newspapers (go to www.insidebayarea.com for current and past columns).  Please continue to check the site for updates on my teaching and tour schedule. I will be speaking and doing a cooking demo on “Eating Seasonally, Eating Sustainably,” on June 13, at 10:30 am, for the San Jose Library Association. For info., go to www.sjlibrary.org.

I recently returned from an epic adventure in Ecuador, where I was on assignment for culture magazine. culture is the only consumer cheese magazine on the market, and even though it debuted in December, 2008, its already found its way onto the newsstands in Canada, the U.K., Australia, and New Zealand.  Dedicated to educating readers with informative, entertaining features on cheese makers, benchmark cheeses, and cheese destinations, and gorgeous, cheese porn art, it will make you look at dairy in a whole new light. Available nationwide, go to http://www.culturecheesemag.com/findculture.html to find a copy near you. Look for my Ecuador feature on Zuleta dairy in the summer issue, out June first.

Now that I am pursuing a second career as a food and travel writer, I have had to cut back on the number of classes as The Sustainable Kitchen, but don’t forget that private group classes and spring/summer/fall farm tours for adults and teens can be scheduled, and I am available for lectures, consulting, and freelance writing services. I will be continuing to travel while researching stories, but for updated class and tour information, see the “Cooking Classes” and “Farm Tours” pages.

 Be sure to check the website for information on artisan food, recipes, and other culinary treats I discover on my travels.   You can also find my CV by clicking  Laurel Miller CV