Cynthia has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and performs and teaches improvisational comedy regularly . She has been on faculty at Bastyr University since1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program.
Her latest book, Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019.
The fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. It is fully-revised with 45 new recipes. A cheerful-looking second edition of Feeding the Young Athlete:Sports Nutrition Made Easy for Players, Parents and Coaches, was released in 2012 by Seattle publisher Readers to Eaters.
With a background in acting and an education in nutrition, it was natural to invent the online cooking show Cookus Interruptus, which launched in 2008. In more than 175 videos,The Edge Improv group twists healthy cooking instruction and the family sit-com genre into educational entertainment. The Cookus YouTube site has 3.4 M views.
In 2010 Cynthia was hired by the Auburn, Washington School District under a national grant, to develop the curriculum for an eight-hour workshop to train school food service workers in the practice of whole foods cooking. Watch a video about this project here.
In May 2015 she was asked to do a presentation on Fermented Foods at Andrew Weil's national Nutrition & Health Conference in Phoenix, Arizona which she claims was "a boatload of kraut fun." So much fun, she was asked back for 2017.
Seattle has been Cynthia's hometown for over 25 years, where she lives with her husband. Her daughter and son-in-law live in Santiago, Chile. Learn how to make a pisco sour - wheee!