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Shirley A. Wells, DrPH, OTR, FAOTA, has been a tireless advocate for cultural inclusion and diversity in occupational therapy for the past 37 years. She has advocated for diversity through her ground-breaking books on culture and occupational therapy (first coauthored in 2000); her scholarly articles related to culture and health; her role as cultural liaison for AOTA, including advocating for a diverse and inclusive membership, nondiscrimination, and use of gender neutral language in AOTA documents; and her contributions as Chair and Program Director of the Occupational Therapy Program at the University of Texas Rio Grande Valley.
When J. Kenji López-Alt last year published his first cookbook, a 900-page best-seller called The Food Lab: Better Home Cooking Through Science, The New York Times dubbed him “the nerd king of internet cooking.” Backed with an architecture degree from MIT, López-Alt adds a scientific twist to food by regularly breaking down questions for foodies like what kind of salt is best to cook with or how to care for a cast-iron pan. López-Alt is the managing culinary director of Serious Eats and author of the site’s James Beard Award-nominated column, called The Food Lab. The San Francisco-based chef and former Cook’s Illustrated editor, he also hosts an online video series that explains the science behind food. —.