Garson is dedicated to the profound spiritual practice of caring for
our bodies and healing others through the power of food and community.
Her work has appeared in The New York Times, Tricycle, The Boston Globe, Yankee, and Down East: The Magazine of Maine.
As a professional caterer she has transformed the nutritional value of
the diets of many monasteries in Nepal. She studied food history at
Harvard University and is the author of How to Fix a Leek and Other Food from Your Farmers’ Market. She lives in San Francisco.
300 pages. Paperback.