Molly Watson is the editor-in-chief of Edible Communities, a network of websites, podcasts, and more than 80 magazines dedicated to telling the stories of local, sustainable food systems across the US and Canada. She has a long list of publishing credits, including The New York Times, The Washington Post, The San Francisco Chronicle, Elle, Sunset (where she was once the staff food writer), and the Best Food Writing series, as well as two cookbooks and a forthcoming volume for Thames & Hudson’s Big Idea series. She has also worked with companies as varied as Uber, Kashi, and MyFitnessPal to create content strategies and integrate storytelling into their brands. Molly graduated from Reed College and has a PhD in European history from Stanford University. She’s taught countless writing workshops and is a regular speaker at conferences.