About

Wendy Weiden

Food has been a defining aspect of Wendy’s life since her essay on baking a Bon Appetit cover recipe got her into college. Since then, she’s worked with established companies and entrepreneurs to develop and market specialty and sustainable foods, from Williams Sonoma’s Peppermint North Poles to grass-fed beef hot dogs. Wendy is a graduate of Tante Marie’s Cooking School and is working toward a master’s degree in Sustainable Public Administration from Presidio Graduate School.