Sally Schneider is the creator of Improvised Life, an online magazine and community. We feature ideas and tools that antidote the ordinary from home design and cooking to productivity and self-expression. It is designed to help you shift your thinking and see the possibilities around you. She is a regular contributor to “The Splendid Table” on National Public Radio where she shares improvisations both culinary and life-stylish. The author of the best–selling cookbooks The Improvisational Cook and A New Way to Cook, she has won numerous awards including four James Beard awards for her books and magazine writing.
She writes daily about improvisation as an essential operating system; resourcefulness as a practice; embracing the messy, imperfect and make-shift. Her varied work over the years – as writer, chef, stylist, consultant, editor, teacher, ad hoc small space designer, journalist - has been the laboratory for Improvised Life. She is available for consultation via Skype on thorny design issues. Sally has written about a wide array of topics – from overcoming fear of cooking, to an eccentric Swiss settlement in Appalachia, to curing hams in a small New York City apartment - for publications such as The Los Angeles Times Magazine, Saveur, Food & Wine, Self, and Connoisseur. She has contributed to a host of books including The Encyclopedia of Appalachia, The Collected Traveler and America's Best Recipes. As a Contributing Editor to Saveur she won a James Beard Journalism award. In addition, she designed a popular online cooking course called “A New Way to Cook with Sally Schneider” for Barnes and Noble.As a food stylist, Sally worked with such notable photographers as Irving Penn, Hiro, Annie Leibovitz and Maria Robledo. Sally has been a guest on Good Morning America, The CBS Early Show, Molto Mario; the PBS show “Real Simple”; and Martha Stewart Living Radio.