Deborah Madison is the founding chef of Greens Restaurant, in San Francisco, and the author of 14 cookbooks. Her books have received two Julia Child Cookbook of the Year awards from IACP, five James Beard awards, and the Les Dames d'Escoffier award, among others. Her writing covers topics ranging from local foods to in-depth looks at single subjects, and her most recent cookbook, In My Kitchen, combines recipes with memoir. She is working on a memoir (without recipes) for Knopf (due 2020) and is researching different grains and millers. Deborah has taught throughout the United States and this is her third year teaching at The Workshops. Her website, which is sorely neglected, is www.deborahmadison.com.