Hero Profile » About Maria Speck
Raised in two European cultures – Germany and Greece – Maria Speck acquired a vast knowledge of the centuries-old traditions of cooking and baking with whole grains, from barley and polenta, to quinoa, spelt, and farro. In 1993 Maria came to the US as a Knight Fellow at Stanford University. Since then, she has worked as a freelance writer for US and German magazines, combining her passions for journalistic research and food. In the US, she has contributed to SAVEUR, Gastronomica, the Vegetarian Times and Cooking Pleasures. Maria is a member of the International Association of Culinary Professionals (IACP), Les Dames d’Escoffier and Slow Food USA, and is the author of Ancient Grains for Modern Meals.