Do you want to work with Amelia? Click here!
Writer, cooking teacher, and author of the award-winning The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm, and The Santa Monica Farmers’ Market Summer Entertaining E-Book, Amelia Saltsman is passionate about helping everyday cooks make the connection between small-farmed foods and real-life meals.
In her writing and public appearances, Amelia shows how to shop and cook in season using both common and uncommon ingredients in exciting, simple dishes full of bright flavors. Her work has appeared in many publications, including Bon Appétit, Cooking Light, National Geographic Traveler, Huffington Post, and the Los Angeles Times. Amelia is often turned to for expert advice by such magazines as Los Angeles, Vegetarian Times, US Airways, Women, and Fit Pregnancy. She is a frequent guest on KCRW’s “Good Food with Evan Kleiman” and a contributing editor to the annual food lovers’ guide, Eat: Los Angeles.
A long-time champion of local family farms, clean, fair food, and farmers’ markets, Amelia serves on the California Certified Farmers’ Markets Advisory Committee and the state’s Direct Marketing Task Force. She has received a number of awards, including the Santa Monica Library Green Prize for Sustainable Literature and the Santa Monica-Westside YWCA Focus Award. She is particularly proud that her book was chosen for translation into Braille by the U.S. Library of Congress.
Amelia is committed to raising the food literacy rate: knowing how, when, and where our food is grown and by whom; knowing how to cook a simple, healthy meal; and understanding the local and global impact our food choices have on our families and communities. These days, when we are so concerned about food safety, our children’s health, the economy, and having enough time to get dinner on the table, Amelia offers a delicious solution: “Grow it, or look for fabulous flavor at your farmers’ market. Great taste and good farming practices go hand in hand, so when the raw ingredients taste good, it’s the most obvious sign that our food has been grown sustainably and locally, and that it’s at its freshest and most nutritious.”