My work has appeared in many books, magazines, and newspapers, including The New York Times, The Wall Street Journal, Saveur, Food & Wine, Gourmet, and The National Lampoon. A member of the American Society of Science Writers, founder of Slow Food Western Slope in Western Colorado, and former president of the New York Mycological Society, I have lectured widely in venues like the Denver Botanical Garden and the New York Public Library, judged food and wine competitions, and been on TV, radio, and podcasts many times, most recently, Wisconsin Public Radio’s “To The Best of Our Knowledge” and Mushroom Revival’s podcast “Mushrooms and Microbes with Eugenia Bone” I am a member of the faculty at the New York Botanical Garden where I teach classes on microbial ecology, psychedelic mushrooms, mycology, and food preservation.
I am the author of six books. At Mesa’s Edge was nominated for a Colorado Book Award. Italian Family Dining was written with my father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award, and was on many Best Cookbooks of 2009 lists. Mycophilia: Revelations from the Weird World of Mushrooms, was on Amazon’s best science books of 2011 list and nominated for a Council on Botanical and Horticultural Libraries award. My fifth book, The Kitchen Ecosystem was nominated for a Books for a Better Life award and was on many Best Cookbooks of 2014 lists. My latest book, Microbia: A Journey into the Unseen World Around You, was published in 2018. My writing and recipes have been anthologized in a number of publications, including Best Food Writing, Saver Cooks, America, The Cookbook, and The Food & Wine Cookbook, among others. I am coauthor of Tasting Italy published by National Geographic and America’s Test Kitchen in 2019.
I am featured in the documentary directed by Louie Schwartzberg, Fantastic Fungi (2019) which is currently touring the United States, Canada, and overseas, and I am a contributor to the companion book. I will be appearing in an upcoming Netflix children’s show about food (the mushroom episode).