Anne B. Thistle was born and grew up in Chapel Hill, North Carolina, and now pursues her lifelong passion for food and cooking in Tallahassee, Florida (with the tireless help of husband and chief taster David Thistle). She maintains an electronic index of over 1800 recipe clippings and struggles to keep her burgeoning collection of cookbooks from taking over the house.The idea for Hit the Kitchen Running arose when friends complained that they were tired of their usual repertory of family dinners but had no time to dig through their cookbooks for new ones. Anne began sending them a new preplanned menu each week, complete with shopping list and game plan, and at the end of a year had compiled the 52 menus that form the core of the book.
When not cooking or writing about food, Anne is a freelance scientific editor, retired from the Department of Biological Science at Florida State University, where she taught scientific writing for graduate students and edited over 20 books and hundreds of scientific articles on topics ranging from microorganisms of Antarctica to exotic species in Florida to the workings of the human eye. She has a B.A. in botany from Smith College and earned her M.A., C.Phil., and Ph.D. in linguistics at the University of California, San Diego.
She welcomes questions and comments about the book, at athistle@alumnae.smith.edu. To learn more about her editorial work, visit her website at http://dthistle.net/editorial.html.