Name: Linda Ziedrich
Place of Residence: Lebanon, Oregon
Background and Personal History: Linda Ziedrich began both working as a cookbook editor and growing her own food in her early twenties. She ran the community garden program in Somerville, Mass., for two years before taking on her own much larger garden in California’s San Lorenzo Valley. There she continued her editing work and began writing her first two cookbooks.
After six years in California, she and her husband and three children moved to Oregon’s Willamette Valley, where she has been gardening and writing ever since. Linda’s Joy of Pickling, Joy of Jams, Jellies, and Other Sweet Preserves, and Cold Soups spring from both her experiments with the produce of her own vegetable garden and orchard and from her studies of culinary traditions around the world.
Besides writing, Linda develops products for Crisp & Co., a pickle manufacturing company based in Delaware, and teaches preserving classes. She devotes much of her volunteer efforts to promoting good eating, as a cofounder and coordinator of the Santiam Food Alliance, as an Oregon State University Master Food Preserver, as a board member of Slow Food Corvallis, and as a member of the Oregon Ark of Taste committee for Slow Food USA. Two Ark of Taste foods, the Kirk-Howe walnut and the Scio (Oregon) kolace, were Linda’s nominees.Current Projects: The third edition of The Joy of Pickling will be published in the spring of 2016. Linda is currently at work on a book on savory jams, to be published the following year. She blogs at A Gardener’s Table.
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