Beth Dooley

Beth Dooley is the author or coauthor of several cookbooks, including Savoring the Seasons of the Northern Heartland, The Northern Heartland Kitchen, Minnesota’s Bounty, The Birchwood Cafe Cookbook, Savory Sweet: Simple Preserves from a Northern Kitchen, Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup, and, with Sean Sherman, The Sioux Chef’s Indigenous Kitchen (Best American Cookbook, James Beard Award, 2018), all from Minnesota. In Winter’s Kitchen is her memoir about finding her place in the Midwestern food scene.

Beth has covered the local food scene in the Northern Heartland for thirty years: she writes for the Taste section of the Minneapolis-St. Paul Star Tribune and appears regularly on KARE 11 (NBC) television and Minnesota Public Radio.

She lives in Minneapolis and is an Endowed Chair with the Minnesota Institute for Sustainable Agriculture at the University of Minnesota.