Welcome! My name is Jacqueline Grady Smith and I am the creator, researcher, writer and architect of Courses & Crumbs, a blog dedicated to exploring how and why we eat what we do.
I started my career in public policy, but realized that my heart is in food, so I switched gears. In the years since, I’ve racked up experience as a specialty product buyer, a food access researcher, and now, a cooking school instructor (my favorite!) Teaching has really resonated with me, and I’m hoping that carries over in my writing.
Personally, cooking has been an integral part of my life since I was old enough to drag a kitchen chair to the counter in my parents’ 1960s Cape-Cod style kitchen. I’m more comfortable in a kitchen than I am pretty much anywhere else and I’ve spent much of my free time over the last decade teaching myself how to elevate my cooking and enjoying good meals with my husband, Greg, my family and my friends.
Although I’ve lived all up and down the East Coast (Maine, Massachusetts, New York, DC, and North Carolina,) I’m a dyed-in-the-wool New Englander. Moving back to Boston permanently in 2016 has been a joy but one of my biggest regrets is not studying abroad in college, so Greg and I travel as often as we can. So far we’ve been to parts of Asia, Europe and Central America.
My food philosophy is simple: I buy the best food we can afford and cook every day. I believe passionately that everyone should have access to safe, affordable and healthy food, and that our current food system (both in the US and across the globe) is unsustainable from both agricultural and dietary standpoints. My life goal is to make healthy food access a reality for everyone. And, of course, to eat as many delicious things as I can.