Blossom to Stem features approachable sophisticated seasonal cooking, drinks, and fancy-pants pastry projects. The name was inspired by the nose-to-tail movement, but instead of focusing on the whole animal, the focus is on using the whole plant. The recipes here are for the adventurous omnivore, but many are vegetarian, vegan, or gluten-free friendly. I was an editor for ten years before I decided to turn my focus toward combining my loves of cooking, photography, and writing. I became interested in the pleasures of a shared meal in college when my friends and I would be the last ones in the dining hall, laughing and arguing and trying so hard to be worldly and sophisticated. I became interested in cooking after college, when it became a creative outlet and personal pursuit. While Ive circled the food world showing wine racks at a trade show, slinging fruit at a farmers market, managing the library at a culinary and hospitality management program, Im self-taught when it comes to the kitchen. Id love to have you join me in my adventures in the kitchen. If you have a question about what to do with an unusual ingredient from the farmers market or want to troubleshoot a cake, Im here to help.