Deborah Madison

[4][5] She then cooked at Chez Panisse[4] and was a student for eighteen years at the San Francisco Zen Center.

[7] Madison, whose work concentrates on local foods and farmers' markets, returned to the Bay Area to write The Greens Cookbook with co-author Edward Espe Brown, and then wrote another 10 books on food and cooking, including Vegetarian Cooking for Everyone, This Can't Be Tofu, Local Flavors, Cooking and Eating From America's Farmers' Market and Seasonal Fruit Desserts from Orchard, Farm and Market,[7] and Vegetable Literacy.

[9] When she first moved to New Mexico, Madison managed the Santa Fe Farmers' Market and served on its board for a number of years.

[10][11] She is on the board of the Seed Savers Exchange and the Southwest Grassfed Livestock Association,[11] and is the co-director of the Edible Kitchen garden at Monte del Sol Charter School in Santa Fe, New Mexico.

[17] Madison's books have received awards from the International Association of Culinary Professionals (IACP) and Les Dames d'Escoffie.