Tabitha studied English literature at Hendrix College in Conway, Ark., aka The Natural State. She has also lived under the grey skies and shimmering spires of Oxford, England; the massive magnolias and wraparound porches of her hometown of Memphis, Tenn.; on the side of a volcano in Hawaii’s Kona Coast; in a bungalow in hip, crunchy Lawrence, Kan.; among the last stands of tallgrass prairie in the Flint Hills; in the shadow of South Mountain in Phoenix, Ariz.; and in her vibrant and diverse neighborhood of West Harlem in New York City. She has worked for MOTHER EARTH NEWS as a contributing editor.
Tabitha considers cooking with high-quality, artisanal
and homegrown foods to be one of life’s greatest joys, and it’s a joy she
relishes sharing with others. She believes sustainability and self-sufficiency
are the keys to better-tasting food, not to mention a richer life. Her kitchen
is usually full of interesting foodie science experiments. She does her best to
grow delicious, healthy veggies and herbs via tiny bits of space here and
there, including a little patch in Kansas and her fire escape and windowsills. She is grateful to the red wiggly worms on
her fire escape that happily turn kitchen scraps into free, healthy fertilizer. She enjoys
tracking down food experiences with fascinating stories all over the world, and
feels lucky that she gets to tell stories and promote the valuable work of good
food folks everywhere.