Ann Taylor Pittman
Ann’s a longtime food writer, food editor, and recipe developer who has won two James Beard Foundation Awards: one for the feature article “Mississippi Chinese Lady Goes Home to Korea” and one, with Scott Mowbray, for writing the cookbook, The New Way to Cook Light. At Cooking Light magazine for 20 years, Ann rose to oversee all food content as well as the operation of the magazine’s acclaimed Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video. At Cooking Light her work was nominated for a National Magazine Award. She is also the author of Everyday Whole Grains. She has spoken at Southern Foodways Alliance events and IACP conferences. She now writes and creates recipes for Food & Wine, Southern Living, Weight Watchers, and Kitchn. Ann lives in Birmingham, Alabama, with her husband, Patrick, their teenage twin boys (the emo twins), one big slobbery dog, and one little busy dog.
Ann on Instagram:
Scott Mowbray
Scott was born in Canada, grew up there and in Afghanistan and Indonesia, and began his American life as editor of Eating Well magazine. After that he was a long-time editor at Time Inc., editing magazines and websites and developing apps. As editor of Cooking Light, he won a James Beard cookbook award with Ann Taylor Pittman for The New Way to Cook Light. He’s also co-author of The Unforgettable Photograph and has been an award-winning restaurant reviewer in Denver. Scott lives in Boulder, Colorado, with his wife Kate, an art consultant. He has two daughters and two step-daughters who are all Global Pantry cooking enthusiasts.
Scott on Instagram:
