Aside from durian and bitter melon, Linda Shiue hasn’t met a fruit or vegetable she doesn’t like.  Her openness to new flavors has led others to challenge her with armadillo and bunny ears, and for others to lie about her ethnicity in an attempt to access the secret menu at a local Cambodian restaurant. After she took her first French cooking class at age seven, it took almost 40 more years before she finally went to culinary school at the San Francisco Cooking School. In between, she studied anthropology and medicine at Brown, with fieldwork in rural Sichuan, China and in uber-urban Singapore, continued her medical training at the University of California, San Francisco, and learned about plant-based nutrition at Cornell University.  She has been known to play spin-the-globe to choose travel destinations. An enthusiastic eater, she inspires strangers to copy her order, and restaurant chefs to send her a little something special. Linda is a practicing physician in San Francisco, where she also founded a popular vegetable-forward teaching kitchen to inspire people to cook for health. Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable Forward Recipes is her first cookbook. 

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