Annelies Zijderveld is the author of Steeped: Recipes Infused with Tea, selected by the Los Angeles Times as one of their favorite cookbooks. She writes about food, culture, and the arts with work appearing in PASTE, Edible East Bay, the Kitchn, San Francisco Classical Voice with photography appearing in the Los Angeles Times and other publications. Her poetry appears or is forthcoming in Ethel Zine, Alexandria Quarterly, and Garbanzo Journal. She recently joined the board for the International Association of Culinary Professionals and as contributing editor for Harpy Hybrid Review. In 2017, IACP selected her as volunteer of the year. She holds an MFA in poetry from New England College and a BA in Journalism from Southern Methodist University. She teaches cooking classes in the Bay area and lives in Oakland and posts as @anneliesz.