The Forager Chefs Club
Celeste Harp knows what they say about her and her free-spirited hippie mother. She also knows no one on Mackinac Island can forage field and forest better than she can, creating meals that are talked about for months. But after two years, she’s still relegated to mundane duties in the kitchen of the prestigious hotel where she works. All that could change when she receives an invitation to a yearlong cooking competition hosted by the enigmatic Forager Chefs Club. But after arriving at the Club and meeting her four competitors, Celeste realizes that her biggest competition may be her own self-doubt, even as she builds new relationships and discovers the underlying motivations—and secrets—the others are trying to hide.
Filled with heart and sprinkled throughout with foraging and cooking tips, The Forager Chefs Club shows that where food comes from matters, and what comes out of the kitchen can feed more than just the body.
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Rita Mace Walston was born and raised in Michigan. After moving four times in five years without staying in the same time zone, she and her family settled in rural Northern Virginia. She lives on a small homestead with her husband, two dogs, one cat, three beehives, and thirteen chickens. Rita loves experimenting in the kitchen with ingredients from her gardens as well as from foraging. She is also an avid reader, and her first novel, Paper & Ink, Flesh & Blood, was published in June 2020. Rita is a graduate of the Queens University MFA program in Charlotte, North Carolina.
