CONTRIBUTING EDITORS' BIOS

Patsy Jamieson Bruce Weinstein and Mark Scarbrough ADVERTISEMENT

Patsy Jamieson

Contributing Editor

Patsy Jamieson is a freelance food writer and food stylist based in Burlington, Vermont. A former food editor of EatingWell, Patsy is well known for creating healthful recipes that do not compromise flavor.

Patsy is the author of Celebrating Herbs (Cooking Club of America) and Cooking for Health & Flavor (National Health & Wellness Club). She developed recipes for Magic Foods for Better Blood Sugar (Reader’s Digest Books), edited the recipe section of The Eating Well Diabetes Book (The Countryman Press) which was nominated for 4 James Beard and IACP awards, and edited The Essential EatingWell Cookbook (The Countryman Press), which was nominated for a James Beard Award. In addition, she has contributed articles and recipes to Cooking Light, Cooking Pleasures, Adirondack Life, Vegetarian Times and Tufts University Health & Nutrition Letter.

Patsy has conducted cooking classes and demonstrations across the country and has appeared on numerous television shows, including ABC’s Good Morning America, NBC’s Today, the Food Network’s Sara’s Secrets, PBS’s The Victory Garden and CNN’s On the Menu. She received her culinary training at La Varenne Ecole de Cuisine in Paris.

10 Questions with Patsy Jamieson

What is your favorite food?
PJ: Tough question! It depends on the season and where I am. When local asparagus is available, I enjoy it at almost every meal and every way possible. As the season progresses, I get excited about the local blueberries, heirloom tomatoes and squash... I love whole grains and I am keen on exploring all the things you can do with them.

What is your least favorite food?
PJ: Fast food. I avoid fatty meats.

What is your favorite EatingWell recipe?
PJ: Joyce Hendley's Berry Pudding with Cream (May/June 2008 issue) is one of the best desserts I have ever tasted. Digging back into the archives, I always enjoy making the fruit Pizza Pie recipe I did for a column on April Fools' desserts years ago.

What is your pet’s name?
PJ: No full-time dog at present, but I am the nanny to a terrier-mix (Benjy-type) dog named Echo and I also look after a wonderful Black Lab called Whoopi.

What is your favorite thing about working at EatingWell?
PJ: Taste tests!

What initially sparked your interest in food and nutrition?
PJ: My desire to explore and ski in the Rocky Mountains got me started cooking on woodstoves in remote mountain huts. From there I went to Paris and studied French cooking. Working in the EatingWell Test Kitchen sparked my interest in health and nutrition.

What do you like to do during your time off?
PJ: My primary extracurricular activity is figure skating. I also enjoy skiing, hiking and biking. I love to travel and learn about the food culture in the places I visit.

What is your guiltiest culinary pleasure?
PJ: Baking bread, but that is hardly a guilty pleasure. Just wish I had more time for it.

What is your favorite international fare?
PJ: Very hard to say, but I am always attracted to Mediterranean and Middle Eastern dishes.

What three adjectives best describe your EatingWell experience?
PJ: Interesting, broadening and enlightening.