Molly Watson, Local Foods Expert for The Spruce, is a writer, a recipe developer, and a frequent locavore. She loves to explore the wide and wonderful world of local foods with tips for finding local foods, as well as delicious recipes that let the natural flavor of local foods shine.
In addition to her work for The Spruce, Molly's writing and recipe work have appeared in many publications, including The New York Times, The Washington Post, Cooking Light, Elle magazine, and the San Francisco Chronicle, where she wrote "The Glut," a monthly column on local produce. She was a regular features contributor to Edible San Francisco and is a former staff food writer at Sunset magazine. Her writing has been included in Best Food Writing 2013, Best Food Writing 2014, and Best Food Writing 2015.
If you like simple ingredients deliciously prepared, check out Molly's latest cookbook, Bowls! (Chronicle Books, 2017).
You might also like her last cookbook, Greens + Grains: Deliciously Healthful Meals (Chronicle Books, 2014).
See Molly's other writing at mollywatsonwriter.com.
Molly attended Reed College in Portland, Oregon before getting a graduate degree in French history at Stanford University. She lived in France several times during her studies and while there she learned first-hand the culinary strength of a few well-chosen ingredients prepared with care. She finished her degree and before too long attended culinary school. She is a member of both the International Association of Culinary Professionals (IACP) and the Association of Food Journalists (AFJ).
Molly lives in San Francisco on a hill with lovely views of other hills that is, most importantly, equidistant between two excellent farmers markets.
Eating locally is eating seasonally, and when each ingredient is at its absolute best, cooking's a snap. I love sharing ideas for simple meals and easy dishes that encourage people to get in the kitchen, make their own food, and eat with the seasons.