Hsiao-Ching Chou is the author of Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More. She is the former food editor at the Seattle Post-Intelligencer newspaper. She has appeared on national television and radio, including “Anthony Bourdain: No Reservations” and “The Splendid Table.” She won the coveted Bert Greene Award from the International Association for Culinary Professionals for excellence in feature writing. After she left the P-I in 2007, she co-founded a public relations firm that specialized in promoting restaurants. From 2011-2017, she was the director of communications at Institute for Systems Biology, a nonprofit biomedical research organization in Seattle. She teaches Chinese cooking at Hot Stove Society, where her monthly potsticker and stir-fry classes regularly sell out. She is the vice chair of the James Beard Foundation’s cookbook committee, which administers the prestigious annual cookbook awards. She serves on the board of directors for the Ballard Food Bank. Currently, she is a communications and marketing consultant for clients in the inclusive design and biotech fields.