Thursday, July 29, 2021

FOODFIC: Please Welcome Lynne Kelly, Author of Song For a Whale

My character Iris, a Deaf twelve-year-old tech whiz, is about to embark on a grand journey to track down the world’s loneliest whale. But first, she’ll need to fuel up. On her way to the assisted living center to pick up her sidekick grandma, Iris stops at the gas station. Since she lives in Houston, there are plenty of good Mexican restaurants around, but Carlos’s Gas ‘Em Up has the best breakfast tacos. This isn’t the kind of place that has all the food pre-wrapped in plastic. One side is like the ordinary convenience store you’ll find at most gas stations, but there’s also a family-run café that serves excellent Mexican food. If you’re unfamiliar with breakfast tacos, think of a regular taco on a flour tortilla, but fill it with breakfast food: scrambled eggs, cheese, maybe some bacon or sausage, and salsa. This morning, Iris orders her taco with eggs, potatoes, and cheese. She also orders a coffee. She’s never had coffee before, but it seems like an appropriately grown-up drink for a trip like this. After one bitter sip, she throws it away and goes back to the check-out counter for her usual chocolate milk. 

For the next few days, Iris and Grandma will be far from Houston and the gas station tacos. The whale she’s searching for isn’t swimming anywhere around here—they’ll have to hop onto an Alaskan cruise to get close to him. 

When I was writing Song For a Whale, I was lucky enough to be able to research the setting in person, though I live in the Houston area like Iris does. I work as a sign language interpreter for my “day job,” and shortly after I started writing the novel, I saw an assignment for a week-long Alaskan cruise, interpreting for three Deaf passengers. I got to do that again a year later, when I was revising the manuscript. In addition to being a lovely place to work for a week at a time, seeing the ship and the scenery really helped with the setting details I added to the story. Of course, that included food! After Iris’s first cruise ship dinner of salmon and mashed potatoes, she orders a crème brûlée for dessert. She has no idea what it is, but it looks like it’ll be worth finding out. She and Grandma are too full to finish their dinners, but magically find more room when the desserts arrive. Iris still isn’t sure what’s in crème brûlée, other than sugar and some sort of cream, but she decides it’s her new favorite food. 

The next day at the breakfast buffet, she’s overwhelmed with the selection, which is like “…every breakfast buffet from every restaurant I’d ever been in, all shoved into one place.” It’s not every day you can have a waffle, a pancake, and French toast all in one meal. With the help of her new friend Bennie, Iris quickly learns where to find the shortest buffet lines and the best places to sit and enjoy a plate of salmon eggs benedict and banana waffles. 

Grandma is ready for full-time cruise ship life, but Iris is more like me—ready to be back home after an enjoyable week at sea. I imagine she still loves her gas station breakfast tacos, but maybe makes her own version too, with some grilled salmon added. 

Thanks for stopping by to share your food for thought, Lynne!

You can find Lynne here:

Twitter @LynneKelly

Facebook Fan Page


Books on Amazon

Thursday, June 10, 2021

FOODFIC: Please Welcome Mary Kincaid, Creator of Hawk McCoy

My character Hawk McCoy is a seeking personality who has many adventures. Confronted with the eating habits of my grandchildren who will not try anything new I was prompted to write this story. I want to encourage children to try things and make up their own minds.

In Hawk McCoy: The Mutant Onion, Hawk explores the tastes of various superfoods, vegetables, that his mentor Nyssa Pentas  developed with his father, a plant genetist. He joins Nyssa as a Junior Botanist. The first requirement of being a junior botanist with his father’s lab are expressing his opinions about recipes after the daily taste test. His father and Nyssa work on increasing the nutrient value of four types of vegetables: artichokes, peanuts, sweet potatoes, and onions. While he tastes, Lima Bean Curry, Artichoke sauces, and peanut fritters, he develops a three-part scale to rate vegetables on the blog.

His ranking system designed to encourage everyone to try the vegetable recipes went like this: “One Hawk: take the one bite your mom insists on. Two Hawks: two spoonful’s because it is not that bad. Three Hawks: eat up: it will make you grow.”

Before his summer is over, he talks about vegetables on the radio, dances in an artichoke suit to attract tasters to Nyssa’s display, and learns to grow vegetables.

When Hawk, lured by the local ice cream vendor, Earl, with his two for one special, gives into his craving for hot fudge sundaes, he alarmed Nyssa. Nyssa coaxes Earl into being the only vendor for her special ice cream sauce. After tasting it Earl agrees to distribute the sauce and help Nyssa with an ice cream social that will encourage the community to name the sauce.

The sauce looks like it is created from some type of berry but is actually made from the Pen5, the mutant onion. This onion is bright pink with yellow striped leaves.  The bright pink onion makes amazing ice cream topping. The additional benefits are that it will eliminate many of the ailments that require over the counter drugs. It is a real threat to aspirin sales.

Hawk becomes a vegetable eating convert over the course of the story. He ends the summer no longer believing that mac and cheese is a vegetable. 

Thanks for stopping by to share your food for thought, Mary!

You can find Mary here:

Twitter @marykincaid2001

Facebook Fan Page

Books on Amazon

Thursday, June 3, 2021

FOODFIC: Please Welcome Timothy S. Johnston, Author of Fatal Depth

The characters in my newest thriller, Fatal Depth, live in an underwater city.  They commute to work in scuba gear or in submersibles.  They work in submarines or serve in the submarine fleet, piloting massive warsubs through the world’s oceans.  They live, love, fight, and do everything else underwater.  All.  The.  Time.  

It’s their life, it’s their existence, and it’s their very reason for waking up each morning.

But what are they eating???

It’s an interesting question, and in fact, it’s at the core of the entire series of novels (which includes The War Beneath and The Savage Deeps). 

I knew I wanted to write a series of books that were cold war espionage/spy thrillers that take place underwater.  Think The Hunt for Red October on steroids.  But every writer needs a rationale behind the world they create.  I wanted it to be grounded in reality, in history, and in science.  It needed to be logical.  After many years at University in the 80s and 90s, and teaching environmental studies for decades, the justification for my undersea reality quickly became obvious:  global warming and rising ocean levels might soon destroy continental breadbasket regions and ravage shorelines.  Economies would disintegrate.  Nations would fall to rebellion.

People would starve.

But the underwater world could be our salvation!  Consider this:  The oceans occupy 70% of the planet’s surface.  Scientists believe we’ve only discovered 10% of the species which live there.  The ocean floors are, generally speaking, way beyond our reach.  However, the continental shelves at the rims of nations, extending a few kilometers into water before their rapid plunge into deep ocean abysses, are rich in organic material.  They are shallow enough to receive sunlight.  Fish love the shelves, especially if the currents are just right.  A collision of warm and cold currents is preferable. 

Kelp flourishes in these areas too. Some cultures already make heavy use of kelp and seaweed.  Imaging cultivating this crop in an organized and industrialized manner!  Kelp grows one meter a day in the right conditions.  It could solve our food problems, especially as famine and collapsing arable land hits us on the surface.  Throw in fish farms — schools of fish contained by bubble fences — and shellfish fields, and suddenly there’s a very real (and logical) reason for people to colonize the shallow ocean floors.

This is the basis for my current writing:  Surface nations are essentially a collection of collapsing economies which thirst for new resources.  There is an explosion of exploration and colonization on the ocean floors.  In Fatal Depth, the confluence of events have led to a Second Cold War, and a rapid flood of human beings into the oceans, to settle underwater cities and exploit the ocean deeps.  And, more often than not, war is the result.  This future possibility is a near certainty, if history is any indication of things to come.

I hope you might consider joining me in these adventures, and to explore just what people are eating in the underwater world!

- Timothy S. Johnston, from somewhere on the continental shelf

Thanks for stopping by to share your food for thought, Timothy!

You can find Timothy here:

Twitter @TSJ_Author

Instagram @TSJ_Author

Facebook Fan Page

Books on Amazon

Fatal Depth Book Trailer:

Friday, May 28, 2021

FOODFIC: Please Welcome Bowen Greenwood, Author of Death of Secrets


What we like to eat reveals something about us. If a character orders nothing but salad every time he eats, the natural conclusion is to wonder whether he’s concerned about weight, or cholesterol, or some such. If a dainty, petite woman calls for a sixteen-ounce sirloin and tells the waitress, “I want to hear it mooing,” a picture of her rural upbringing comes readily to mind.

That makes food and drink useful tools for writing. In my first novel, Death of Secrets, Kathy Kelver, the female protagonist, witnesses a murder and then gets accused of making a false report by the police. In response, she and her college roommate open a bottle of wine together at the end of the day. It brings them into focus; it makes them relatable. It helps the reader understand better who they are.

Later in the novel, on the run from deadly adversaries and trying to understand why, Kathy, her roommate, and the male protagonist, Mike Vincent, hole up in a hotel room. The following morning, Vincent brings the two young women breakfast: biscuit sandwiches from a local fast-food joint. Vincent is a Member of Congress but grabbing McMuffins at McDonalds brings him down to Earth. Under stress, he craves grease and salt just like any of the rest of us.

My most recent story is Distant Thunder: An Exile War Novella.* It’s science fiction and space opera, and food and drink help create the world and the setting. At a cocktail party, the main characters nibble on something like a snail from the oceans of Tau Ceti, and drink beer from the finest grains grown there. The food means nothing to the plot, but just by mentioning it, the reader knows this is an interstellar world, space travel is common, and different worlds take pride in their local cuisine.

Food and drink tell us who we are, what we want, where we live, and where we’re going. They’re part of what makes real life worth living, and they’re just as much a part of making up worlds. Any time a book makes good use of that recipe, I know I always come away hungry for more.

Thanks for stopping by to share your food for thought, Bowen!

You can find Bowen here:

Twitter @BowenGreenwood

Facebook Fan Page

Books on Amazon

*Bowen Greenwood’s latest release, Distant Thunder, an Exile War Novella, is free to email subscribers at

Friday, May 21, 2021

FOODFIC: Please Welcome Susan Keene, Author of The Wedding Cake Murder

Arizona Summers is the fifth generation to own Moonstone Lake’s most popular eating spot. At one time or another, everyone in the area has eaten there. She has nightly specials geared to the area seniors and folks who can’t afford to eat healthy without help.. She sends her leftovers to the homeless camp nightly.

Food is a universal symbol of fellowship. It’s our common ground.

Arizona knows everyone in her town because of the café. People who don’t know her well feel at home with her because they have seen her so often over the years.

She puts people to ease with a piece of apple pie with cinnamon ice cream or a steak smothered with garlic butter and fried onions.  

Folks begin to think of her as a friend. It’s a great way to dig up clues.

No one pays attention to her as she moves around the place hearing bits and pieces of conversation. If you sit down to have a serious conversation with someone the interaction can be formal. Add a cheeseburger, an order of fries and a coke to the encounter and tension melts. Your companion will focus part of their attention on the food and things get said they would have otherwise not revealed. 

The recipes in The Wedding Cake Murder are kept simple for a reason. They give the readers ideas for special occasions but keeps them simple with ingredients usually available in their kitchen.

Thanks for stopping by to share your food for thought, Susan!

You can find Susan here:

Twitter @SusanSKeene

Facebook Fan Page

Books on Amazon

Friday, May 7, 2021

FOODFIC: Please Welcome Connie Jasperson, Contributor to Swords, Sorcery, and Self-Rescuing Damsels

First of all, thank you, Shelley, for giving me this opportunity to talk about food and how it fits into the fantasy universe. After all, even fantasy characters must eat to live. But what are the foods available to them? I usually try to keep it simple so that food becomes a component of world-building.

In 2018, Lee French asked me to write a story for an anthology called Swords, Sorcery, & Self-Rescuing Damsels. In my heart, I knew it had to be set in the Tower of Bones world of Neveyah, and I wanted my heroine to be as complex and inventive as women are in reality. I had wanted to do a story featuring the minotaur soldiers of the Bull God, and this provided an opportunity to show them as human. 

My protagonist is a slave, a woman whose tongue was cut out in her childhood. She uses a hand language to speak to the other slaves. In the Bull God’s world of Serende, all boys are taken to the priests at age fifteen and remade into minotaurs. Many don’t survive the remaking. Many minotaurs are left mute in the process, so all people of Serende are bi-lingual and use the hand language to communicate.

My protagonist meets a priest of the Goddess Aeos who has been taken prisoner. Against her better judgment, she agrees to carry his sword out of the lands claimed by the Bull God. She must carry it to the Goddess’s city of Braden to tell the Temple what had happened to him. 

She walks out of her master’s domain and into the vast thorn forest with nothing but a sewing kit and carrying a weapon she has no idea how to use. When she leaves the Shadow Castle, she leaves her slave name behind.

She must forage for food, and in the thorn forest, there are some resources for those who know what to look for. The few yar blossoms and noe roots at the edge of the shallow creeks will keep me alive, but hunger is my companion. With my mutilation, I must chew carefully, chew and chew until they’re soft enough to swallow without choking.

She rescues a wounded minotaur soldier, Kerk. He gives her the name of Thorn Girl, and she embraces it.

Over the next few days, Thorn Girl tends Kerk’s wounds. Despite his terrible injuries, he guides her to the safer paths. She can forage but doesn’t know how to hunt, and Kerk is too ill. In the first days, he is able to fish, serving her raw fish, which she eats but isn’t sure she enjoys. They don’t dare have a campfire, so raw fish, yar blossoms, and noe roots are the sum of their diet but they don’t starve. 

“Thorn Girl” is not a romance or a tale of sword-swinging prowess, but it does explore true strength and endurance. It is a tale of faith in the face of tragedy, bravery in the face of the unknown, and loyalty to the end. 

I was so honored to have this little story appear with the amazing works included in Swords, Sorcery, & Self-Rescuing Damsels. Each and every tale in that volume celebrates the resourcefulness and resilience of women in all walks of life. 

Again, thank you, Shelley, for this chance to discuss fantasy food and how acquiring food and what the characters eat helps to show the world in which a story is set.

Thanks for stopping by to share your food for thought, Connie!

You can find Connie here:

Twitter @cjjasp

Facebook Page

Books on Amazon

Friday, April 30, 2021

FOODFIC: Please Welcome Back Carole Bumpus, Author of A September to Remember

Drawing from an excerpt from my newest book, A September to Remember: Searching for Culinary Pleasures at the Italian Table, I’ve decided to share one of the unique culinary experiences we had the pleasure to enjoy:


Like the sea-loving lemmings that we are, we headed toward the sea—the Ionian Sea. We crossed a sixteenth-century bridge that connected us to a small island that was the oldest part of the city and its ancient seaport. Almost completely surrounded by fortress walls dating back to the thirteenth century, Gallipoli, meaning “beautiful city,” is charming and exotic. Legend has it that this strategic location, which includes Porto Cesareo, became an early part of Magna Graecia (Greater Greece) and remained so until 265 BC, when the Greek king Pyrrhus, presumably after one too many disastrous victories, was defeated by the Romans. Yes, the city was frequently under siege—hordes of Vandals, then Goths—but once the Byzantines (predominantly Greek-speaking Romans from Constantinople during the Middle Ages) entered, the town was rebuilt and remains much in the style and architecture we saw at that time.

We parked the car near the bridge, and as we were walking on the quay toward the old town, we saw below us a small contingent of colorful fishing boats with fishermen hawking their bounty. As we walked closer, a swarthy-looking fisherman approached us, smelling much like—well, fish—holding what looked like a couple of small black balls of spines. We had no idea what he was saying, but he beckoned us toward his boat, where he cracked open a live sea urchin—yes, that’s what he was holding. He pulled a miniature pink plastic spoon from his pocket and proceeded to feed us directly from the innards of this little crustacean. Like a mother bird feeding her young, he hovered over us, lovingly spooning an incredibly creamy, fresh, yet salty delicacy of orange-colored strips into our waiting mouths. We stepped back and swallowed; we had never tasted anything quite like it, and we didn’t know how to thank him. Were we to purchase a bunch of them? And put them where? How would they stay fresh? Would they keep in the back seat of a hot car? We offered payment for what we had eaten, but he just slapped Win on the back, grinned a toothless smile, and walked on to the next group of tourists coming down the steps.

We were oddly charmed. We felt somehow welcomed by this simple gesture—like receiving communion, along with a blessing—and as we continued down the quay, we moved with a different bounce in our step. So, now that we had been accepted, or made the grade, so to speak, we could begin our tour of the old town with renewed vigor and expectation.

Thanks for stopping by to share your food for thought, Carole!

You can find Carole here:

Twitter @CaroleBumpus

Facebook Fan Page

Books on Amazon

Photo by Chris Loomis

Friday, April 23, 2021

FOODFIC: Please Welcome John Ironmonger, Author of The Many Lives of Heloise Starchild

I was in a car in Paris, with my wife and some friends, when we stopped at traffic lights to let pedestrians cross. It was one of those deliciously rare moments when everyone spots the same hilarious thing at the same moment, and you laugh so hard it hurts to breathe. In this case it was a baguette. A man crossing in front of us was carrying an enormously long, slightly bendy, baguette in a carrier bag on the side that was hidden from us. All we could see was the top half of this baguette emerging from just below his waist, pointing skywards, wobbling as he walked.

OK. You probably had to be there. But here’s the thing. The French are easy to stereotype aren’t they? They eat baguettes. And snails. In The Many Lives of Heloise Starchild, around a third of the novel is set in France during the revolution. The heroine of this story, Marianne, is a pauper and she does indeed eat baguettes and snails; when she can get them. Heloise, a wealthy aristocrat (Marianne’s mother) eats better. One passage reveals, ‘maids bearing silver trays with oysters and raspberries and soft cheeses and cold meats. The house would smell of warm baked bread.’ She drinks a lot of wine.

Mmmmm ….

The novel follows several generations of woman who share the same memories, so undoubtedly there is a lot of food eaten. We stay for another third of the novel with Katya – born in Czechoslovakia in 1952. She is a farm girl. The novel tells us that she eats kolaches made with apricots, and with cheese from her goats. Kolaches are Czech pastries. They’re yeasty, and delicious. You can find a good recipe here: Kolache Recipe - Make Traditional Czech Kolaches at Home ( Apart from kolaches, Katya eats a plenty of dairy products. She lives on a dairy farm. They make parenica cheese on her farm, which is a smoked soft cheese produced in long spirals. And bread, of course. She drinks a lot of coffee. And wine.

Finally we join Halley – born in 2020. What was she eating? Not healthily, I don’t think. Too many burgers. Not enough greens. She drinks a lot of wine too. It must run in the family.

Thanks for stopping by to share your food for thought, John!

You can find John here:

Twitter @jwironmonger

Books on Amazon

Books on Amazon UK

Thursday, April 15, 2021

FOODFIC: Please Welcome Nicki Chen, Author of When in Vanuatu

No matter where you travel, you’re bound to return with memories of what you ate. Some of those memories will stay with you for years and years. You’ll tell friends about the pizza in Naples or the Spotted Dick in Canterbury or the generous bowl of lime wedges that came with your rum-and-Cokes in Puerto Vallarta. 

I used to smile at the obsession my late husband and his colleagues seemed to have with food. While we were living in Asia, we attended many wine dinners—festive meals served around large round tables with a Lazy Susan in the middle. While we ate, the conversation would touch on politics and shop talk. But the main topic was always food. As each of the eight or ten courses was set on the table, it would be quickly praised. Then, my husband’s colleagues, who all did a lot of business travel, would start discussing the best place to eat crab in Bangkok or grilled freshwater eel in Seoul or night street food in Kuala Lumpur.

My new novel, When in Vanuatu, is about living in a foreign land and marriage and infertility. It begins in Manila, moves to Vanuatu, and ends up in Seattle. It is not about food. And yet, food is everywhere in it.

In the opening pages, Diana and her husband take a brisk morning walk along Manila Bay. Before turning back, they stop at McDonald’s, where, over eggs and pancakes, Jays breaks the news about his upcoming trip to Korea. “I’ll be leaving Thursday morning,” he says, sliding a pat of butter between his pancakes and slapping another on top. Diana stabs her egg and watches the sticky golden yolk bleed into the white and then down the sides of her pancakes and onto the plastic plate. Didn’t he remember that Thursday was supposed to be the start of her fertile period?

McDonald’s? you say. The food starts at McDonald’s?

But wait.

A few days later, Diana is pulling up at Dulcinea, a Spanish bakery where she is meeting friends for midafternoon churros y chocolate. As she opens the heavy glass door, leaving behind the stink of diesel, sweat and roadside garbage, she steps into a room smelling of toasted sugar, melted butter and coffee. The ladies, talk and laugh, they share their concerns and make plans for Christmas. All the while, they’re sprinkling sugar on their freshly deep-fried churros, dipping them in little cups of thick Spanish chocolate, and licking their lips.

With the novel set in the Philippines, it’s inevitable that Filipino dishes would make an appearance: pancit, pork adobo, ginataang, and Jollybee’s Amazing Aloha Burger for a start. Like most of the world’s cities, though, Manila and Port Vila offer an international selection of restaurants.

When Diana and Jay lose electricity in their apartment, they eat tempura and steak teppanyaki at the Westin Plaza. At Jay’s Executive Dining Room, they opt for the daily special: tom yum soup, crystal noodles with prawns, Thai basil with chicken, and mango ice cream. When they take a visiting colleague and his girlfriend out to a Spanish restaurant, Jay and Diana order sangria and paella Valenciana. At the girlfriend’s insistence, she and her date share black paella, a tasty dish made black by the squid’s ink.

In Vanuatu, fish and fresh fruit are readily available. Diana and Jay dine out on seafood and pastries, French and Chinese food. Though McDonald’s hasn’t made it to Vanuatu yet, Cheerios has. Looking out over a blue lagoon on her first morning in Vanuatu, Diana eats Cheerios on the hotel’s patio. It’s a touch of normality for her amidst the exotic landscape and her still unknown future.

I can’t imagine inventing characters who don’t cook and eat and talk about their food.

Thanks for stopping by to share your food for thought, Nicki!

You can find Nicki here:

Friday, April 9, 2021

FOODFIC: Please Welcome Susanne Gervay, Author of Heroes of the Secret Underground

Food is a delicious way to draw readers into the nurture, love and hospitality of relationships, culture and tradition in Heroes of the Secret Underground.

Even without context, the paragraph extracted from the Heroes of the Secret Underground reveals how the abundance of food equates to love and protection. This is the early part of the book:

There’s too much food like always. Cabbage and dumplings. Cabbage in sweet and sour vinegar. Cabbage and mince-meat pancakes. Hungarians love their cabbage. Poppy-seed rolls, sour cherries in sweet juice, melt-in-your-mouth angel wing biscuits, strudel with the flakiest pastry, and Louie’s favourite, kuglof, which looks like a rocky mountain with drippy chocolate, twirled between twists of dry-sweet vanilla cake.

Revelations of food entice readers to join the family table in the summer of the International Year of Peace, Sydney, 2000.

The main characters, Louie and her brothers live in the Majestic Hotel run by their Hungarian grandparents where food and hospitality are in abundance. However there are dark secrets hidden from them by their grandparents. Louie and her brothers climb higher and higher to the top of the Majestic Hotel in search of answers. It is there, that they time slip into the winter of the Nazi occupation in Budapest, 1944, where they meet their grandparents as children. Together in a thrilling race for survival, they uncover the secrets of the past to bring justice to the present and future.

In the winter of 1944, Budapest, starvation haunts the city. Thousands of people hide from capture by the Nazis and the fascist Arrow Cross in The Glass House. Food takes on a powerful new meaning here:  

Louie’s quiet as they enter the inner courtyard.  Girls are chattering, ladling out cabbage soup without any meat. Endless queues wait for them. Girls are washing dishes and boys are preparing more food. Hundreds of people pile into the brick and glass courtyard. There are hundreds more waiting inside for their turn at the thin cabbage soup. Bert’s stomach rumbles. He remembers the salami. He’s hungry and reaches into his pocket, then he sees a boy and girl waiting for cabbage soup. Their eyes are hollow and faces so thin. Bert looks at the salami for  a long time. Then he gives it to them.

‘I love you, Bert,’ Louie whispers. ‘You lighten the burdens of others.’

He pulls a face. ‘Right, Louie. It’s just salami.’

Food tranforms into courage as Bert is faced with the choice. Keep the salami for his family or give to another. When he sees the desperate children lining up for thin cabbage soup in The Glass House, he gives the precious salami to a starving girl and boy. Food has made Bert a hero to me.

By the end of the novel, the secrets of the past are unlocked. Louie and her brothers return to The Majestic. Order is reimposed, but there is change as the young people have fought evil to become heroes of justice. The community is invited to join the family with a feast of food:  

Rugs and umbrellas are dotted over the grass. Grandma, with the help of the chef and housekeeper, has prepared a table overflowing with cabbage rolls, bagels with cream cheese and smoked salmon, dill pickles, chocolate walnut pancakes, poppy seed cake, strudel,  and kuglof, that looks like a rocky mountain with drippy chocolate, twirled between twists of dry-sweet vanilla cake. Everything’s ready.

Enjoy the Hungarian food and how food integrates with the great journey of life.

Thanks for stopping by to share your food for thought, Susanne!

You can find Susanne here:

Twitter @SGervay

Facebook Fan Page

Books on Amazon

Astrid Lindgren Memorial Award nominee, you'll find Susanne in Istanbul speaking to 1000s of kids about NO bullying; advocating for the United Nations Vision2020 in a campaign for sight, recording The Boy in the Big Blue Glasses for Vision Australia; in remote indigenous schools bringing literacy to kids from pre-schoolers to young adults. Susanne Gervay’s loved books include her anti-bullying I Am Jack books; YA books Butterflies (disability), Shadows of Olive Trees (feminism); picture books Elephants Have Wings (Harmony Day), The Boy in the Big Blue Glasses (Vision2020) and Heroes of the Secret Underground empowering kids to become warriors of change.