Grilling doesn't have to rely on meat alone. While steak and burgers may be the first things that come to mind when thinking of outdoor cooking, there are plenty of interesting options beyond the standard grilled zucchini, peppers and portobello mushrooms (not that there's anything wrong with those reliable grillable veggies). Food & Wine Magazine's website has a nifty set of vegan recipes for the grill, which range from Grilled Polenta and Radicchio (in photo) to Spinach Fettuccine with Grilled Summer Squash or Grilled Broccoli and Bread Salad with Pickled Shallots. Click here to check out these recipes, and more.
At the University of Cincinnati, I teach writing, reporting and research methods to journalism students as well as a course in mass communication.
I also write a "Healthy Foodie" column, with co-author Mary Ann Barnes, M.D., for the magazine Whole Living Journal, which is distributed in the Cincinnati metro area.
I'm a freelance food and travel writer, a dedicated exercise fanatic (have been since my 20s) and an avid gardener, reader, cook and moviegoer. I'm live in Cincinnati with my husband, George, and recently lost my sweet mother, who died peacefully at 91.