Beatrice Ojakangas grew up on a small farm in Minnesota and graduated from the University of Minnesota Duluth. Childhood 4-H, college Home Economics, and work as a hospital dietary assistant, food editor, teacher, homemaker, and motherhood influenced her cooking career and food writing for such publications as Gourmet, Bon Appetit, Woman’s Day, Family Circle, Better Homes and Gardens, Midwest Living, Cooking Light, and numerous newspapers. She is the author of twenty-nine cookbooks and was inducted in 2005 to the James Beard Cookbook Hall of Fame. She received an honorary Doctor of Humane Letter from the University of Minnesota in 2007.
Bio courtesy of ‘Homemade: Finnish Rye, Feedsack Fashion, and Other Simple Ingredients from my Life in Food’