Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way
through George Brown College’s culinary program with a focus on food
writing and wine. Nancy cooks by the code her Italian grandmother
taught her: For the best results, always use the freshest, best ingredients.
She writes for Ohio-based Wine Buzz Magazine and recently published
a short story in Woman’s World Magazine. She is always on a diet.
