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Jul. 30 2010 - 9:28 pm | 108 views | 1 recommendation | 7 comments

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Photo: Myra Kohn.

Today, True/Slant as it currently exists, is being put to sleep, as part of its new relationship with Forbes.  You’ll still be able to access Licking Your Chops archives, but after today, there will be no new content.

My future as a Forbes contributor remains to be seen. Meanwhile, I’m about to give birth — to a book. The Meat Lover’s Meatless Cookbook will be out in the world on September 14, and I’ll be buzzing it up this fall in DC, Philadelphia, New York, San Francisco, Seattle — and a few other spots, still be to be confirmed. For updates on where to find my content — and me, when I”m on the road  — stop by kimodonnel.com, which is cute but will be even cuter and snazzier in just a few short weeks.

You can also keep up with me on Facebook and Twitter, and in my weekly chat on Culinate, every Thursday.

In the meantime, keep the spirit of cooking alive!

All best.


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  1. collapse expand

    The cover looks gorgeous…best of luck with it! If you can spare any time when you get to NYC, I’d love to meet.

    Two leek and tomato quiches are just out of the oven as I write this…(Vegetarian Epicure Part II.)

  2. collapse expand

    Hi Kim,

    I’m sorry to lose you a second time, though the book has clearly kept you very busy. I’m doing a modified eating down the fridge for the month of August. The modification being that beverages and fresh produce are allowed, preferably from a farmer’s market. Hope to see you in DC.



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    About Me

    You might know me from The Washington Post, where for a dozen years I dished up cooking content, both as Web chat hostess ("What's Cooking") and daily blog minx ("A Mighty Appetite").

    To the table, I offer a stew of journalism (total = 16 years) and cooking smarts (a graduate of the Institute of Culinary Education), served with a side of life-long curiosity.

    Home is Seattle for now, but until last year was parked on the east coast, born and raised outside of Philadelphia, where H20 is pronounced "wooder."

    In addition to the Post, I have written for Real Simple, Smithsonian.com and Culinate, where I host "Table Talk," a weekly chat every Thursday (1 pm ET/ 10a PT).

    Send story ideas, questions and crumbs to: writingfoodATgmail.com

    You can follow me on twitter, too: twitter.com/kimodonnel

    See my profile »
    Followers: 96
    Contributor Since: April 2009

    What I'm Up To

    About “Licking Your Chops”

    Coming in September: The Meat Lover’s Meatless Cookbook (Da Capo Press). Now available for pre-order on Amazon, BN.com, Indie Bound and Powell’s.

    KOD’s Recipe Index — all the how-to details linked from one page

    T&T Honor Roll: Hats off to Those Who Took the Tempeh & Tofu Challenge.