Melissa Lasher has over 20 years of writing and editing experience, and graduated from San Francisco’s Tante Marie’s Cooking School in 2006. She continued her training during an internship at San Francisco’s acclaimed Tartine Bakery, and has worked as a personal chef.
A former editor at National Geographic Adventure, Melissa has written about food, travel, sports, and science for publications including Runner’s World, the San Francisco Chronicle, Women’s Health, Every Day with Rachael Ray, Chow.com, Popular Mechanics, and Popular Science.Runner’s World published two of her nutrition stories, with recipes, in 2013: a story about high-carb, gluten-free meals titled, “Gluten-Free Meals For Better Running,” and a piece about mini meals to eat before a run.
Melissa is a mom of three and recently moved from San Francisco to Nashville, Tennessee.
Links to Melissa's Food Writing
Six Prerun Mini Meals (Runner’s World November 2013)
Road Food (Runner's World June 2009)
Not Your Grandma’s Passover (San Francisco Chronicle, April 2008)
How To Make the Ultimate Bagel (Chow.com, April 2008)
Tahoe Lodges Freshen Up Their Ski Fare (San Francisco Chronicle, January 2006)
Cook Big or Stay Home, Go From Gorp To Gourmet with Field-Kitchen Fundamentals Even Iron Chefs Can Sink Their Teeth Into (National Geographic Adventure, June/July 2005)