Lemons

Julia Skinner, PhD, is an award-winning food writer, culinary business owner, writing coach, fermentation and culinary educator, and food historian. She is the author, most recently, of Essential Food Preserving. Her book Our Fermented Lives won a silver Nautilus Award and earned her the title of finalist for both Georgia Author of the Year and the IACP Cookbook Awards. The Fermentation Oracle, her book and card deck, was a gold Nautilus Award winner. Skinner is the owner of Root, a fermentation and food history company, which offers classes, consulting, research services, and a food-focused newsletter. She also owns the Culinary Curiosity School, which offers unique and playful culinary courses, and Roots + Branches, where she provides writing and creativity coaching. She has a PhD in library & information science and a graduate certificate in book art and book history from the University of Iowa Center for the Book. She divides her time between Atlanta, Georgia, and Cork, Ireland.