Georgia Freedman

Georgia grew up in Santa Barbara and spent many weekends at Rancho San Julian, playing with Elizabeth in the hay barn and learning to feed cows and fix fences. Now a Bay Area-based food and travel writer, Georgia writes for the Wall Street JournalMartha Stewart Living, AfarLucky PeachReal SimpleTaste, and other publications, including Saveur magazine, where she was previously the managing editor. She is the author of the upcoming cookbook Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province, to be published by Kyle Books in September, 2018, and the co-author of There's Always Room for Chocolate: Recipes from Brooklyn's The Chocolate Room (Rizzoli, 2016).