Cheryl Alters Jamison
Cheryl Alters Jamison is a four-time James Beard award–winning food writer based in Tesuque, New Mexico. Over the course of her 30-year career, she (with her late husband, Bill) penned some 20 books, including the American barbecue blockbuster Smoke and Spice. Cheryl served as culinary editor of New Mexico Magazine and has written about food for publications from The New York Times and Food & Wine to Cooking Light and Saveur. An experienced culinary instructor who hosts the weekly podcast Heating It Up, she has also consulted with the New Mexico Tourism Department, developing the cuisine section for newmexico.org and working on initiatives such as the Green Chile Cheeseburger Trail and Culinary Treasures Trail.