Kim O’Donnel, chef and journalist, is a graduate of the Institute of Culinary Education and The University of Pennsylvania. Formerly of The Washington Post, Kim has also written for Real Simple, Huffington Post, CivilEats.com, True/Slant and Smithsonian.com. She’s a regular contributor to Culinate, where she hosts a weekly cooking chat. Kim is the founder of Canning Across America, a collective dedicated to the revival of preserving food. Her latest project is Family Kitchen, a twice-monthly column that appears alternating Wednesdays in USA Today, and her latest book is The Meatlovers Meatless Cookbook.