contributors
Lara Miklasevics began her
food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. She prides herself on using her experience as a chef to make food as appealing on the page as it is on the plate.
Terry Brennan is a
photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight for me—I look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.”
Tara Q. Thomas is a lapsed
chef who trained at the Culinary Institute of America in New York. She used to enjoy going out to dinner before she had kids—now, she prefers to interview chefs, gathering intel on how to make home dinners better. Thomas writes for several magazines, most prominently Wine & Spirits, where she is an editor and wine critic covering European wines. She has also contributed to the “Oxford Companion to Cheese” and the “Oxford Companion to Spirits.” She lives in Brooklyn, New York.
Jason Ross is a chef consultant word about how truly delicious and beautiful whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. Her latest book is “Plant-Based Meats.” She is also the author of “300 Best Blender Recipes Using Your Vitamix”; “Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls and More”; “Juice It!”; “Big Vegan: Over 350 Recipes, No Meat, No Dairy, All Delicious”; “The New Vegetarian”; and “Gluten-Free Pasta.”
for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School.
semester in Europe, and it became obvious to her then that a large portion of the world didn’t eat to live, but lived to eat. With a bachelor’s degree in journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school in Ohio.
Akhtar Nawab is the award-
winning chef and restaurateur behind Michelin Bib Gourmand–awarded Alta Calidad and Alta Calidad Taqueria in New York, Inner Rail Food Hall in Omaha, and Otra Vez in New Orleans. He has been featured as one of StarChefs’ Rising Star chefs and on Food Network’s “Iron Chef America.” Raised in Louisville, Kentucky, Nawab currently lives in Manhattan with his daughter, Ela. 8 real food spring 2021
Carla Snyder studied for a
SNYDER DON MCNALLY
Robin Asbell spreads the
