ABOUT THE AUTHOR
Sandra Goldberg Wendel claims to have grown up as Jewish in food only. Her Jewish father from Iowa married her Catholic mother from New Jersey, so the mélange of religions and cultures was steeped with a healthy portion of Jewish food from her paternal grandmother, to whom this book is a tribute.
Sandra is a book editor, coauthor of the award-winning consumer health book How Not to Be My Patient: A Physician’s Secrets for Staying Healthy and Surviving Any Diagnosis (with Edward T. Creagan, MD, of Mayo Clinic), and avid kayaker. She holds a degree in journalism from the University of Iowa and teaches book writing and publishing at Metropolitan Community College. She lives with husband, Scott, the catch of her life, in a log cabin on a fishing lake in Nebraska.
Their daughter, Alyson Wendel Fackler, is a budding pastry chef who thinks nothing of tackling a Martha Stewart recipe that takes three pages to explain or tweaking a family recipe or creating her own. She holds a degree in fashion design from Florida State University and an MBA. She and husband, Ben, are owner/managers of Shirley’s Diner in Omaha (voted best diner in Omaha), and they have two child taste-testers, Max and Mila.
Son Jackson Wendel graduated with a degree in culinary arts from the highly respected program at Metropolitan Community College. After paying his dues making pizza and pub food in various eateries around Omaha, Jackson now holds down a chef position at Omaha’s Block 16, a well-known farm-to-table restaurant, one of the best places to eat in the USA, according to USA Today, and whose Croque Garcon burger has been acclaimed to be among the world’s top five by the Food Network’s Alton Brown.