Eugenia Bone is a critically acclaimed journalist, with an emphasis on food, fungi, and other microorganisms, and former president of the New York Mycological Society. She is a member of the National Association of Science Writers. Her previous books include Microbia, Mycophilia, The Kitchen Ecosystem, Well Preserved, At Mesa's Edge, and Italian Family Dining. Her books have been nominated for a variety of awards, including a Colorado Book Award and James Beard Award, and her work has appeared in The New York Times, The Denver Post, The Wall Street Journal, Saveur, Food & Wine, and Gourmet, among others. She has lectured widely, at venues like the Missouri Botanical Gardens, the Denver Botanical Garden, and the New York Public Library.