Title:Contributing WriterEducation:Grinnell CollegeLocation:Austin, TexasExpertise:Texas food culture, cured foods, barbecuePaula Forbes is a writer, recipe developer, cookbook author and critic with years of experience editing and writing about food. She was the founding editor ofEaterAustin, a deputy editor atEater, senior editor atEpicuriousand a cookbook critic forLucky Peachmagazine before becoming a freelance food writer. Her work has appeared inGQ,Food & Wine,Bon Appétitand many other publications. She is currently a writer-at-large forTexas Monthly, where she recently producedThe Big Texas Cookbook. She is also the author ofThe Austin Cookbookand the co-author ofCured: Cooking with Ferments, Pickles, Preserves & More.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Grinnell CollegeLocation:Austin, TexasExpertise:Texas food culture, cured foods, barbecue
Title:Contributing Writer
Education:Grinnell College
Location:Austin, Texas
Expertise:Texas food culture, cured foods, barbecue
Paula Forbes is a writer, recipe developer, cookbook author and critic with years of experience editing and writing about food. She was the founding editor ofEaterAustin, a deputy editor atEater, senior editor atEpicuriousand a cookbook critic forLucky Peachmagazine before becoming a freelance food writer. Her work has appeared inGQ,Food & Wine,Bon Appétitand many other publications. She is currently a writer-at-large forTexas Monthly, where she recently producedThe Big Texas Cookbook. She is also the author ofThe Austin Cookbookand the co-author ofCured: Cooking with Ferments, Pickles, Preserves & More.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
