JILL FORAN is the editor of WestJet Magazine (formerly known as up!), a role she adores because it brings together perfectly her two greatest passions: travel and the written word. Prior to joining WestJet Magazine, Jill served as editor-in-chief of Kayak (an award-winning children's magazine) and as an associate editor at Reader's Digest Canada. She has been working as a writer and editor in the publishing industry for nearly 20 years.
TIMOTHY FOWLER is a retired chef-turned-writer. He makes his own sausage, smokes his own bacon and can cook dinner on anything from wall tent coal stove to Swedish log. He is an outdoorsman, and he writes about life's experiences with food and travel.
MARGO TRUE has been the food editor of Sunset Magazine since 2006. Before coming to Sunset, she was the executive editor at Saveur magazine, and before that, a senior editor at Gourmet. She has edited several cookbooks for Sunset, including The Sunset Cookbook (2010) and a backyard-farming book called The One-Block Feast (2011); it was based on Sunset’s James Beard award–winning blog, sunset.com/oneblockdiet. Her most recent book project was The Great Outdoors Cookbook (2014), for which she roasted whole animals, cooked paella over live fire, and built an adobe oven.
True also edited the Canal House Cooking cookbook series, a project by her former Saveur colleagues Christopher Hirsheimer and Melissa Hamilton. For her own writing, she’s won several honors, including four James Beard journalism awards and two IACP awards (International Association of Culinary Professionals). She’s been on NPR’s The Splendid Table and many other radio shows, and is a frequent guest on local TV.
As the daughter of a foreign-service officer, True grew up in seven different countries and ate everything from kaymak to braised rabbit. She lives in Menlo Park, California.
JENNIFER COCKRALL-KING is a food and culture writer. She is the Western Editor of Cottage Life magazine, and a contributing editor of Eighteen Bridges. Her book Food and the City: Urban Agriculture and The New Food Revolution (Prometheus Books, 2012), has been translated into Korean, Japanese, and French. Food Artisans of the Okanagan and Similkameen (TouchWood Editions, 2016) was on the Edmonton Journal bestseller list for several weeks this summer. Her article Three-Ring Meal was selected for inclusion in Best Food Writing 2016 (Da Capo Press / Lifelong books, 2016).