The Chronicle

About this Author

A fourth-generation Northern Californian, Tara Duggan has written about food for The San Francisco Chronicle since 1999, starting out as a culinary intern in the Food & Wine department’s test kitchen. She currently covers the restaurant and food industry, seafood, sustainable agriculture and food policy, all with a Bay Area focus. A graduate of the California Culinary Academy, Tara also wrote The Working Cook recipe column, which appeared in The Chronicle for 11 years. She authored a cookbook based on the column in 2006 and has since written three other cookbooks, including “Root to Stalk Cooking” and “The Blue Bottle Craft of Coffee.” Her writing and recipes have also appeared in the New York Times, Sunset and Food & Wine Magazine.