Gabrielle Hamilton is author of the memoirs Next of Kin and Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, and the cookbook Prune. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, House Beautiful, and Food & Wine. She has also authored the 8-Week Chef column in The New York Times, and her work has been anthologized in eight volumes of Best Food Writing. Hamilton has appeared on The Martha Stewart Show and the Food Network and has won a James Beard Foundation Award for Best Chef NYC. She lives in Manhattan.
In the spirit of reconciliation, we acknowledge that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut’ina, the Iyarhe Nakoda Nations, the Otipemisiwak Métis Government of the Métis Nation within Alberta District 6, and all people who make their homes in the Treaty 7 region of Southern Alberta.
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