Eugenia Bone

Eugenia Bone is a past president of the New York Mycological Society and a nationally famous journalist and cuisine writer. Microbia, The Kitchen Ecosystem, At Mesa's Edge, Italian Family Cooking, and Well Preserved are among her works. Her books have received numerous honors nominations, including a James Beard Award, and her work has featured in publications such as The New York Times, The Wall Street Journal, Saveur, Food & Wine, and Gourmet.