Mollie Katzen has written and illustrated three children's cookbooks, Pretend Soup, Honest Pretzels, and Salad People.
14 Facts About Mollie Katzen
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Mollie Katzen has attributed her interest in vegetarian cuisine to her kashrut-observant upbringing.
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In 1968, Mollie Katzen entered Cornell University and later received her bachelor's degree in fine arts from the San Francisco Art Institute.
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Mollie Katzen is the sister of Daniel Katzen, former Boston Symphony Orchestra horn player.
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In 1969, while at Cornell University, Mollie Katzen cooked at the Ithaca Seed Company, a macrobiotic cafe.
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Mollie Katzen studied fine art at Cornell University and the San Francisco Art Institute, where she received a Bachelor of Fine Arts with Honors in Painting.
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One day, on her way to school, she heard a radio ad for rock-lawyer Rubin Glickman's Shandygaff restaurant Mollie Katzen took a bus from the art studio and asked to be hired.
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Mollie Katzen ended up cooking and developing recipes at this cutting-edge restaurant for two years, greatly influenced by the developing farm-to-table ethos of the new California cuisine.
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Mollie Katzen returned to Ithaca in 1972 to help her brother Josh and friends build their new restaurant, which they named Moosewood Restaurant, after a local striped maple tree.
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Mollie Katzen became one of the founders of the restaurant in 1973 and remained there until 1978.
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Mollie Katzen has collaborated on many projects with Walter Willett, of the Harvard School of Public Health.
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In 2013, Mollie Katzen published her last cookbook, The Heart of the Plate, which she considers her best work.
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Mollie Katzen's son, Sam Black, was a longtime dancer with the Mark Morris Dance Group, and is the director of the company.
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Mollie Katzen continues writing and is working on a memoir.