Tara Duggan is a James Beard award–winning journalist and cookbook author. A staff food writer at The San Francisco Chronicle, Tara has published work in Food & Wine, The New York Times, Sunset, and the Chicago Tribune. Trained as a chef at San Francisco’s California Culinary Academy, Tara has written several cookbooks, including Root to Stalk Cooking: The Art of Using the Whole Vegetable and is coauthor of The Blue Bottle Craft of Coffee.