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.
Professionally, my background is in public policy and research but over the years I have realized that policy work is not a great fit for me, and so I’ve shifted my sights more towards food – as a specialty product buyer (yum, cheese) and running several food access research studies at a major university.
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 and my interest and passion has only increased exponentially as I’ve grown up. I’m more at home and 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 cook and enjoying good meals with my husband, Greg, my family and my friends.
Finally, although I’ve lived all up and down the East Coast (Boston, New York, DC, and North Carolina,) I’m a dyed-in-the-wool New Englander. One of my biggest regrets is not studying abroad, so Greg and I travel as often as we can. So far we’ve been to parts of Asia, Europe and Central America. I buy the best food we can afford and cook pretty much 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.