I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

After Schneider visited a ramp (wild leek) festival in the town in the early seventies Sally Schneider returned yearly to document and write about the compelling and unexpected culture that Sally Schneider found there a mix of Swiss and Appalachian that manifested in unique foodways art music architecture and story-telling. She developed these ideas in her long-running Food & Wine Magazine column “Well-Being” and her ground-breaking tome “A New Way to Cook”. She began her career in food working in restaurants in the in 1970’s.

Sally Schneider is a journalist and Founding Editor of the website 'the improvised life'. She is a columnist for The Atlantic Monthly Food Blog as well as a radio commentator for the national public radio show "The Splendid Table". A former chef Schneider is author of The Improvisational Cook A New Way to Cook and The Art of Low Calorie Cooking.