Lynne Curry is a writer and educator who lives in the Wallowa mountains of eastern Oregon, a cattle and wheat-growing region. As a freelance journalist, she writes about animal welfare, organic and pasture-based agriculture and transparency in the food system. She is a contributor to The New Food Economy and Civil Eats, and her articles have appeared in the Los Angeles Times, The Washington Post, Huffington Post, and Reuters. She is the author the grassfed beef cookbook, Pure Beef : An Essential Guide to Artisan Beef with Recipes for Every Cut, and is working on her next book about pasture-raised foods.
A professional cook and former farm-to-table restaurant owner, Lynne writes recipes for Food52, Fine Cooking, the Oregonian and other publications. She also teaches cooking workshops and blogs about seasonal cooking. A Slow Food chapter leader, Lynne coordinates Slow Food Wallowas to promote locally raised and heritage foods and to address food insecurity and food access in her community.