Archive for the ‘MMMM’ Category

Jenna Petersen started writing full-time in 1999 when her husband said, “You’re only happy when you’re writing, why don’t you do that?” In 2004, her dream came true when her literary agent called to say she’d just sold to Avon.

Since then, she’s been a Waldenbooks Mass Market bestseller, a Bookscan bestseller and won the Bookbuyers Best Award for Best Historical Romance. She also helped launch the Avon Red line under her Jess Michaels name.

In addition, she has run The Passionate Pen since 1999. This popular site for aspiring authors gets nearly 200,000 hits per month and contains information on literary agents, publishing houses, articles about writing and the industry, links and Jenna’s Diary toward and beyond publication. This year the site celebrates its ten-year anniversary with events and prizes each month.

GFG: Shakespeare called music “the food of love.” Do you listen to music when you write? (I can only listen to music without words, otherwise I get distracted)

JP: I don’t, actually. Like you, I can only listen to music without words and after a while, even that becomes too distracting. So I generally don’t write with anything, though I have been inspired by songs.

GFG: Flowers and candy are the traditional Valentine’s Day gifts. What’s your favorite flower? Your favorite sweet?

JP: I love lilacs for their beautiful color and heady scent. And… really any kind of chocolate is good for a sweet. I’m a traditional romance writer in that way.

GFG: What made you sit down and write your first novel? How long did it take you to finish? How long did it take you to find a publisher?

JP: I had some crackpot notion that it would be “easy” to write a romance. I was disabused of that fact very quickly. It took me about three years to actually finish it, though I wasn’t writing the whole time. That book has never been published and will never be. It took me five years and over 15 books to get published from the time when I actually started writing full-time.

GFG: You just published A RED HOT VALENTINE’S DAY in January and you have another book coming out in March. What’s next after that?

JP: Yes, my book HER NOTORIOUS VISCOUNT comes out on March 31 (it’s actually counted as an April release). Then on April 21, my next Jess Michaels release comes out, TABOO. And in November another Jenna Petersen release, WHAT THE DUKE DESIRES. Currently I’m writing a book that will come out in February 2010. It’s a Jess Michaels release but it’s untitled. So lots of being busy and travel coming up. I’ll be all over the place in the next few months. Readers can always check the News section of http://www.jennapetersen.com for more info on where I’ll be and when.

GFG: Who are your favorite authors?

JP: In romance, Kathryn Smith, Jacquie D’Alessandro, Julia Quinn, Lisa Kleypas. Also Neil Gaiman, LM Montgomery and Thomas Harris.

GFG: Tell us how you met your husband! Is he a romantic?

JP: My husband and I went to high school together, actually. So we’ve known each other a long time (we’ll celebrate 12 years married on March 21). He is very romantic. Not only is affectionate and a gift giver, but he has supported me in pursuing publication from the very start, even when it was very hard. So I definitely give him props for that.

GFG: Is he jealous of the hot heroes you create for your books?

JP: I don’t think so. No one compares to him.

GFG: What was served at your wedding reception? (If you had one.) What flavor was your wedding cake? Did you keep a slice to eat on your first anniversary?

JP: We didn’t have a wedding reception or cake. We were married in a hot pink house in Burien WA with a woman in a weird robe for witness. It wasn’t exactly a traditional wedding (but it is a good story).

GFG: Where’s the most romantic place you’ve ever eaten? Was it romantic because of the setting or because of the company?

JP: Actually this year my husband took me to a wonderful Japanese restaurant called Nishino’s in Seattle. We were back there for my brother’s wedding (which was the day before my birthday) so earlier in the week just the two of us slipped away from the family. He had made special plans for a six course meal there and it was lovely. Especially since he’d put so much special thought into it.

GFG: If you were planning an intimate Valentine’s Day dinner, what would you serve?

JP: Actually this year my husband made me dinner for Valentine’s Day. He made a wonderful filet mignon with roasted vegetables and mashed cauliflower. Not only was it healthy, but it was so tasty.

GFG: If you could double-date with any couple in history, who would it be?

JP: You know, most of the most interesting couples in history didn’t seem to get along that well. I’m not sure I’d actually WANT to spend time with them.

GFG: How about breakfast in bed? Does that ever happen at your house?

JP: My husband LOVES breakfast in bed, so this is usually my territory. I’ll make him pancakes or French toast or eggs and bring them up for him on a Saturday or Sunday morning. There’s something so nice about having yummy food just arrive and you don’t even have to get up.

You can find Jenna online at jennapetersen.com and passionatepen.com.

Just as Cirque du Soleil redefined what a circus act is, magician Joel Ward has brought contemporary style to the venerable show biz art of magic. His high-energy, highly original act combines classical magic with modern touches, running the gamut from comic audience participation to interactive sleight of hand to flashy Vegas-type illusions.

Introduced to magic at the age of six when a magician at a school assembly chose him to be his on-stage assistant, Joel began performing at children’s birthday parties when he was 10. By age 15, Joel became the Current World Champion Teen Magician after placing 1st at the International Brotherhood of Magicians annual competition, the World’s Largest Magic Organization. That same year Joel was picked out of hundreds of magicians to appear on television with Master Magician, Lance Burton. The show, “Lance Burton-Young Magicians Showcase,” was filmed at the Monte Carlo Resort and Casino in Las Vegas, Nevada.

Joel currently performs hundreds of shows a year, including a gig this week at the Comedy & Magic Club in Hermosa Beach.

GFG: Do you cook? Can you make magic in the kitchen?

JW: I do cook! My dad was the cook in the family growing up, so I learned form him. As far as making MAGIC in the Kitchen? Maybe not. I think it’s pretty good when I am hungry, but I stick with standards. My favorite things to cook are breakfast foods.

GFG: You were born and raised in California. Are there any foods that take you back to your childhood?

JW: Yes! I grew up with my Dad’s cooking, and love the Southern California favorite, Mexican Food. The town I grew up in, Cardiff by the Sea, had this Mexican Restaurant called, Las Olas, and it has the best Mexican Food around. Other things I remember are my dad’s beef jerky, probably the best in the world, VG Donuts in Cardiff, and the world famous, “Pipes,” home of the Breakfast Burrito. You go there after your done with a morning surf and it just fills your body will greatness.

GFG: Any food you crave that you can’t get when you’re ordering from room service?

JW: All the time. Room service only has a few good things. I was living in Tahoe for a year where I was performing my show at the Horizon Casino & Resort. Since I lived at the Casino, I ordered Room Service all the time. I wish they had had better steaks and Fish, and Caviar, oh ya, and Sherbet Ice Cream. Ya that’s good. And a good fettuccini Alfredo is never a bad thing. I just remember the boring food like burgers, and chicken fingers. I think I lived off the fruit bowls for the year.

GFG: What do you eat on the days you’re performing? Do you eat before or after a show?

JW: I try to eat light on performing days. There is nothing worse then eating something heavy and wanting to fall asleep during the show. I normally start the day with a cup of coffee and something light to fill my stomach like an omelet or a bagel. Then in the afternoon I like a healthy sandwich from a place like Wholefoods or Henry’s. They have fresh avocado and good breads. Then before a show I usually have a small salad or sometimes just an orange. The orange gives me natural sugar, which I like because it gives me this burst of energy when I run out on stage.

GFG: You’re on the road a lot. Are audiences different in different cities? Countries?

JW: Yes! Every city has a different vibe. I just got back form doing a run of shows in a small town of Savanna, IL. The audiences were very quiet and conservative. Vegas has crazy audiences, mainly drunk, Lake Tahoe had a mix of the two, California usually has very fun crowds, depends on where you perform. But I think I loved performing down in Brazil the best. The audiences down there were not use to seeing magic performed live. So when it happened right in front of their eyes they were super excited. I love watching the reactions of people. It brings me back to when I was six years old watching magic for the first time.

GFG: You just got done performing in Illinois. Any favorite restaurants you hit while you were there?

JW: There are two restaurants that stood out. Dominick and Maria’s, and Poopy’s. D&M’s is a family owned Italian restaurant. It has good everything. Poopy’s is an American restaurant, but everything you order form the menu has distinctive name: The Poop Burger, etc. It’s funny!

GFG: Your performing style is simultaneously casual and elegant (You make it look so easy). How did your style evolve?

JW: I started doing magic when I was six years old. As a kid I performed as the Kid’s-Kid Show Magician. I was able to mess up tricks and just smile because I was so young that no one cared. If I mess up now, people just laugh at me. As I grew up my style has changed. As a teenager I was able to incorporate things that I liked at the time. Today I can’t wear a tuxedo and bow tie because I wouldn’t actually wear that out. Instead I wear a nice sports jacket, a pair of True Religion Jeans, a Seven Shirt, and some Aldo’s. My style now is upbeat and fun. I don’t like to be the serious type that convinces my audience that I am doing real magic. I am up there entertaining, having fun with what I do.

GFG: You’ve been performing since you were a kid. What was your most memorable show (so far)?

JW: I have done so many shows, but I think that best one I can think of was for an Orphanage in Mexico. I was dating my girlfriend at the time who is a female magician, and we both went down there to donate a show for these kids. There were about 750 people there. We had a translator because my Spanish is not perfect. It was so much fun. These kids were so happy. I loved that show. Watching people who actually really enjoy what I do makes it all worth it, even when I am not getting paid.

GFG: What was the first trick you learned? (Is there an official magician word for “trick” or is trick okay?)

JW: Some magicians called it an illusion. Trick is fine with me. The first trick I learned was how to make money disappear. My dad showed me how to vanish a coin, which he learned form a book. Ever since then I have been making other peoples money disappear!

GFG: What was the hardest trick you ever learned?

JW: Sleight of hand is the hardest. It’s the skill that allows the magician to do what he does. It is palming a coin or hiding a card. But once you master the sleight of hand the possibilities are endless because you can combine them in any way imaginable.

GFG: Do you have a signature trick?

JW: My signature routine I would say is my dove magic act. This is an act that I have toured around the world with, won many international competitions, and have performed on countless television shows. I start the act out by running onto stage listening to my video iPod. This iPod erupts into spark and I throw it out into the crowd and it turns into a bird which flies back to me. Then the rest of the act is highly visual with doves changing colors and appearing and disappearing in a blink of the eye.

GFG: On your site it says that you’re working on a show that will revolutionize magic. Can you elaborate? If not (you tease) where will it be unveiled?

JW: The Show that I am currently working on ties magic with a story line. It takes place present day in New York City. It’s a story of coming to age and finding the magic in everyday life. People live these manentous lives, going to a job everyday that they hate. My show is going to take them out of that live for a short time and show them that they can live any way they want. Magic is all around us. Real Magic. It’s waking up in the morning, a beautiful sunset, they way a tree sways in the wind. This show is going to have drama, spellbinding magic, a large cast, and some amazing special guests. One of them is Perry – The Penguin.

GFG: Is there any food you’d like to make disappear permanently?

JW: I would make PANDA EXPRESS disappear. I hate PANDA EXPRESS. It makes me so sick just to think about it.

GFG: What was the most memorable meal you ever had, and what made it special?

JW: My favorite meal to this day was at a little restaurant in North County San Diego, called, “Calypso Café.” It’s a little hole in the wall restaurant. If you pass it in Encinitas on Coast highway 101 you wouldn’t even think to go in. But it’s amazing. The owner, Gilles, is from France and has made a great restaurant. The food, French Moroccan, is unbelievable, but it’s also the atmosphere. The people who go here look amazing. They have live music 7 nights a week. Sometimes it is a steel drum artist. Other nights its blues. It’s an amazing restaurant with some of the best escargot I have ever had.

GFG: If you could have dinner with three other magicians, whom would you invite?

JW: Steve Martin, Johnny Carson, and Houdini. I know two of the three are dead, but it would be an awesome dinner. Johnny and Steve would be making my laugh, and Houdini would be talking about how great he is. It would be AWESOME!

Joel Ward will be performing at the Comedy & Magic Club in Hermosa Beach Wednesday, November 5 to Saturday, November 8, 2008.Showtime is at 8 p.m., come early to enjoy cocktails and dinner. The show will feature special guest comedians.

For more information, see: http://www.comedyandmagicclub.com/ Or click on Joel’s website: www.JoelWardMagic.com

Halloween. Some would say it’s the perfect holiday. You get to play dress-up, people give you candy and you don’t have to drive three thousand miles to spend the day with your family. But some would say that the day’s events, now mostly celebrated by children, are the remnants of darker times and reminders of darker places—shadow realms where evil lurks patiently to pounce on the living and the dead rise and walk. Places like the World of Change where Canadian author G. Wells Taylor sets his genre-bending horror novels, He’s releasing the second book of his Apocalypse Trilogy, Forsaken, on Halloween and talked to GFG in the midst of preparations for the book’s launch.

GFG: So you like to scare people. What scares you?

GWT: I am always on the lookout for movies and books that will scare me because I’ve grown a high tolerance to the usual suspects: werewolves, ghosts and vampires.

But political correctness terrifies me. When you think about it, there’s not much difference between that and criminal profiling, except you’re guessing what might offend someone, rather than wondering which someone might offend you. Cloaked in good intentions as it is, PC is much more dangerous to freedom.

As fear relates to food, I was afraid of Green Peppers when I was a boy and called them: “obscene.” I quite like them now but back then, they really set me off. I think it was the alien seedpod thing they’ve got going.

GFG: It’s Halloween. Will you be handing out tricks or treats at your door? If so, what will you be handing out?

GWT: Actually, I avoid drawing attention to my downtown penthouse apartment. (It’s the entire top floor, so I get to call it that.) At night, the alley outside my building sounds like something from I Am Legend. However, I do not sleep in the bathtub.

If I lived in a neighborhood more conducive to American gothic traditions like Trick or Treat, I would hand out cans of pop. I remember how exciting that was for me as a kid. In fact, I remember the news flying quickly from ghoul to pirate to princess any time a Halloween house was discovered that was giving away pop. We all ran for it.

GFG: Have you ever celebrated finishing a book with a festive meal?

GWT: I constantly bribe myself to do things: go to the gym, finish tasks, complete projects, tie my shoes, etc., usually with pizza slices—sometimes with potato chips. When that doesn’t work I will do anything for an action figure.

As we all know pizza slices are only edible about twenty percent of the time. So when I finish a book, I do something special and celebrate by ordering a whole pizza with the works on it. I then eat the pizza until it hurts.

On such important occasions, I’ve been known to sweeten the pot with a bottle (or two) of an Argentinean merlot by Trapiche.

GFG: You live near Toronto. Where do you like to eat when you go out?

GWT: In Toronto, I enjoy breakfast at the Queen Street Restaurant. For $3.99 you get three eggs, marinated hash browns, toast, with the entire meal covered by three slabs of peameal bacon. People race to get the hash browns before they sell out.

(Note: Peameal bacon is a Canadian favorite. According to the bbqtalk.ca web site: “Peameal Bacon is cured but not smoked …made from pork loins weighing 12-14 pounds. They are trimmed of all the fat and the bones are removed. The term peameal comes from the ground yellow peas with which the bacon was originally coated. This ensured better curing and shelf life and avoided bacterial problems. Over the years this tradition was changed to cornmeal, due to the availability of corn.”)

For dinner I enjoy Cedars, a Lebanese restaurant that has an exquisite combination plate in its far-ranging and exotic tastes, featuring grape leaves and hot pickled turnips that make your eyes roll back.

In Owen Sound, I enjoy Jazzmyn’s Tapas and Taps. I frequent this pub because my Friday after work beer goes perfectly with their special Jazzmyn’s nachos that include plump chicken strips and a wide spectrum of veggies delivered on a bed of multi-colored tortilla chips. God I’m easy to please.

GFG: It’s getting towards winter. Any cold-weather foods you particularly enjoy?

GWT: Being a full time teacher with five kids, my mother had to come up with treats and comfort foods that were easy on expense and quick to make while still being attractive to an unruly gang of squabbling children.

On cold mornings she would make us Welsh Rarebits before school. I should point out that they weren’t real Welsh Rarebits. I think she just grabbed a name we could remember.

They are easy and fast to make. She’d do up some toast and then apply a slice of Kraft process cheese (or two) before slipping them open-faced under the broiler. We’d gather around and watch through the oven window as these creations first began to melt and then develop a skin that plumped up balloon-like before rapidly browning into a tasty dome. Delicious, though you quickly learned to exercise caution going in. Those blackened cheese bubbles disguised a molten surprise that could scorch your skin to the bone. Simple, but they warmed the heart and to this day I tear up when I burn my mouth on them.

GFG: You’ve already celebrated Thanksgiving this year (Canada celebrates Thanksgiving on the second Monday in October), but the winter holidays are coming up. Any special holiday foods you’re looking forward to?

GWT: I do not have much of a sweet tooth, day to day, being a hot pepper and spice fan instead. But, Christmas is the one time of year that I let loose, and plow into the sweets with abandon. My sisters bake for their families at Christmas, and the rest of us delight in ripping the tops off their decorative cookie tins to get a look under the wax paper. They’re notorious for making Sprinkle-top Brownies, Chocolate Peanut Clumps, Chocolate Egg Noodle Clumps and Nanaimo Bars.

GFG: Do you cook?

GWT: I cook occasionally and my specialty is the “Super-charger.” I developed the “Super-charger” during a vitamin-deficient episode, in which my high-cal, low nutrient, take-out diet created an internal environment that left me vulnerable to every cold or flu virus on the planet. The Flintstone chewables just weren’t doing it.

I start with a jar of spaghetti sauce as a base to which I add whole tomatoes, green pepper, olives (green or black or both), mushrooms, broccoli, celery, carrots and green onion—anything with vitamins that will fit in the pot. Oh, and a jot of Trapiche merlot. I cook this slowly under a dusting of garlic powder and a few shots of Louisiana hot sauce.

It “super-charges” the body with a large dose of vitamins and nutrients that solitary writers often overlook. And once you’ve got a big pot of this, you can eat it “as is” with strips of cheese floating on it or with some modification, it can be applied to pasta, eggs (excellent faux-Spanish omelet) or rice.

GFG: What was the most memorable meal you ever had?

GWT: My most memorable meal involved cold chicken, wine, some company and a hilltop. I would say more but I’m a gentleman.

The Forsaken by horror author G. Wells Taylor is available midnight October 30, 2008 at gwellstaylor.com and wildclown.com. To celebrate the release of The Apocalypse Trilogy: Book Two, Taylor will extend free e-book downloads of popular Book One in the series: When Graveyards Yawn.

Joanne Renaud is a graduate in illustration from Art Center College of Design in Pasadena, California. Before moving to Southern California, she studied graphic design at Central Washington University and art at the University of Ulster in Belfast, Northern Ireland. She presently lives in Los Angeles, and is agented by Tugeau2. Recent clients include Simon & Schuster, Random House, Houghton Mifflin, Harcourt Inc., McGraw Hill, and Trillium Publishing.

GFG: Where did you experience your most memorable meal?

JR: It was at the Ciudad de Tui, on the Viejo de Cizur in Madrid. It was the last night in Spain for me and my friend Erika, and we’d had a long and exciting trip traveling around Andalusia and Castile (with a day’s excursion into Morocco as well). We’d been eating thriftily during the entire trip; so for our last supper we wanted to go all out, with sangria, tapas, the whole shebang.

GFG: What was on the menu?

JR: We ordered their tapas menu, and small little plates of empanadas (stuffed pastry), croquettes (fried cheese and ham), jamon Serrano and iberico, fried calamari, and patatas bravas. They brought bread and olives for our table along with an entire pitcher of sangria. The waiting staff was very friendly. They obliged our crazy American wishes, not clearing the table until I sketched everything and Erika took pictures with her digital camera.

This is the sketch of the dinner I drew:

It was really delicious, and we stuffed ourselves. The staff winked at us repeatedly while bringing back the check and gave us 10 euro extra when we asked for change.

GFG: How’d you meet your dining companion Erika Vause?

JR: We met because we’re both interested in the French Revolution. (Yes, the French Rev has spawned its own fannish subculture.) She is currently a grad student in Paris, studying debt imprisonment. She also has turned into a major foodie. She was just telling me the other day how she was enjoying cooking doe meat and boar.

GFG: You just provided the cover art for Joan Betty Stuchner’s book Honey Cake, which is at its heart a story about traditions and family and food. If you had only one recipe to pass on to posterity, what would it be? And why?

JR: Well, I know I wouldn’t pass on Mom’s old recipe for broccoli tuna roll-ups. Ugh. Her ginger beef recipe was pretty good though, although I haven’t had it in ages. The one recipe that I’ve always been obsessed with actually came from my sister’s ex-roommate. It’s a Japanese chicken curry dish, and it’s delicious.

GFG: When you’re working, do you ever forget to eat?

JR: Occasionally, although it doesn’t happen very often.

GFG: If you could share a meal with an artist, who would they be?

JR: The one artist I would really love to share a meal with Trina Schart Hyman, my favorite illustrator growing up. She passed away from cancer a few years ago, sadly.

GFG: You seem to be a fan of Roman history. Who among the Romans would you like to break bread with?

JR: Nero, of course! We could discuss the difference between liquamen (Roman fish sauce) and nam pla (Thai fish sauce). I could tell him that he looked fabulous, and he’d play something catchy on the citharaa. Then we would watch bad toga porn movies and make snarky remarks about the terrible costumes… Hopefully I’d stay on his good side so he wouldn’t poison me, what with his family’s penchant for killer mushrooms and all.

GFG: Do you have a favorite comfort food?

JR: Mrs. Grass’s noodle soup, with its golden nugget of awesomeness! I can eat it for days on end and not get tired of it. The only thing it lacks is matzo balls.

GFG: What was your staple diet when you were in art school? Were you a Ramen noodles and cigarettes girl?

JR: Not really. For the first few years I ate a lot of Art Center cafeteria food, then got sick of it. During my senior year, I started eating healthier, and became a major Trader Joes’ convert. I lost a lot of weight that way, but I wasn’t really thinking of that when I changed my eating habits; I wanted to eat foods that tasted good and made me feel better.

GFG: You studied in Ireland and have traveled widely. Do you have a favorite city?

JR: My favorite city in Ireland would be Belfast! There are hundreds of cheap eateries across the city that serves the Ulster Fry (a glorious way to clog your arteries) and my personal favorite, the curry and chip.

Outside Ireland, I’m very fond of both Glasgow (home of the Ashoka West End restaurant, where one can sample haggis pakora) and Madrid. Stateside, I like New York a lot. I try not to go crazy eating out whenever I go there. My favorite restaurants there include Il Corallo Trattoria in Soho, the Mill Korean restaurant near Columbia, and Mexican Radio in the Bowery. And speaking of nam pla, there are lots of great Thai restaurants in Queens, especially Sripraphai. Try the papaya salad, or the kao-soy with chicken.

Honey Cake by Joan Betty Stuchner (Random House) is available in bookstores today.

To see more of Joanne Renaud’s art, check out:

http://www.joannerenaud.com/
http://www.tugeau2.com/
http://suburbanbeatnik.deviantart.com

The best meal of all, the meal that I still remember the flavors of, is one that was created by my friends Amy and Wes Gillingham in their home. It was a cold snowy winter night and I was suffering from fresh food deprivation. I live in the woods outside a small town in the Catskill Mountains. It is gorgeous here but we definitely lack food choices. The only time I can cook with locally grown foods is during the summer and fall season when wild strawberries, ramps, watercress and blackberries are abundant in my garden. So that winter night’s meal at Amy and Wes’ was a total surprise. The meal began with plates full of home-grown carrots, beets and rutabagas lightly salted and served fresh from their root cellar. These weren’t ordinary carrots but thumb carrots, oddly shaped but very sweet and crunchy. Then the dilly beans and kimchi were brought out for tasting with fresh sourdough bread and fresh-made sweet butter.

As we feasted on the succulent root vegetables and the picked salads, Amy was kneading the pizza dough. Did I mention that my friends live off the grid, are organic farmers and are committed to living with a very small “footprint?” This pizza dough was absolutely smoky delicious as it was pulled from their Finish brick oven. The raw cheese came from a cow down the road, the sweet onions, oregano and garlic that topped the pizza came from their garden. The dessert was an amazing carrot cake made with fresh-laid eggs and milk and yogurt from Susie the cow.

It was a simple meal eaten with friends topped with laughter in the dead of winter when the temperature drops to the single digits. That meal helped me remember spring and its bursting greens; and reminded me why breaking bread with friends is an essential part of my life. Sabrina Artel’s radio show Trailer Talk has been described by the New York Times as “an unusual blend of theater, activism and broadcast journalism.” Broadcasting from a vintage trailer, she is “live on the road,” encouraging the democratic tradition of public dialogue on issues of importance to all Americans. Her program originates on WJFF Radio Catskill, the nation’s only Hydro-powered radio station. Podcasts are available on her website (http://www.sabrinaartel.com/) and on iTunes. She is the recipient of the NYSCA 2006 Individual Artist grant for her project, “In These Mountains” focusing on the complex and diverse community surrounding her hometown of Liberty, New York and a 2007 Puffin Foundation Grant for her project, “Liberty and Justice for All…?” exploring ideas around animal rights and advocacy.

***Photo by Ted Waddell