Linda Shiue, MD, Spicebox Kitchen

Saturday, July 23, 2022, 12:00 pm - 12:00 pm

Stop by the Foodwise Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market, followed by a book signing hosted by Book Passage at their shop inside the Ferry Building Marketplace.

Linda Shiue, MD, is a physician, chef and founder of Thrive Kitchen, a teaching kitchen for patients at Kaiser Permanente, San Francisco, where she is the first Director of Culinary Medicine. After she took her first French cooking class at age seven, it took almost 40 more years before she finally went to culinary school at the San Francisco Cooking School where she trained in the kitchen of Michelin-starred restaurant, Mourad. In between, she studied anthropology and medicine at Brown University, with fieldwork in rural Sichuan, China and in uber-urban Singapore, continued her medical training at the University of California, San Francisco, and learned about plant-based nutrition at Cornell University.

She believes that the best medicine is prevention. Her cooking classes showcase seasonal produce, lavishly flavored with spices and fresh herbs. Her debut cookbook, Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes, was published in 2021 and won a Gold Award in the 2022 Nautilus Book Awards. Her food writing has been featured in publications including Bon Appetit, The Washington Post, The New York Times, The San Francisco Chronicle, Forbes, US News World Report, People, Self, Shape, Epicurious, Eating Well, and Smithsonian. Dr. Shiue has served as faculty at the University of California, San Francisco (UCSF) and Stanford University and is a member of the boards of the San Francisco-Marin Food Bank and the Teaching Kitchen Collaborative.

Connect with Dr. Shiue on Twitter and Instagram at @spiceboxtravels, on Facebook and YouTube @TheDoctorsSpicebox and follow her culinary adventures at  

All demos take place in the Foodwise Classroom (under the tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.