Jane Black is a food writer who covers food politics, trends and sustainability issues. Black writes regularly for the Washington Post and her work also appears in The New York Times, New York magazine, Eating Well and other publications. She is currently at work on a book about one town in West Virginia’s struggle to change the way it eats and whether the food "revolution" can cross geographical, cultural and class boundaries. She started her career as a reporter, covering technology and international news at organizations including the BBC and Businessweek Online. In 2003, she moved to London to attend culinary school at Leiths School of Food and Wine, then landed a job as food editor at Boston Magazine. From 2007 through 2010, she was a staff writer at The Washington Post. Jane’s writing has received many awards. In 2009 and 2010, The Washington Post Food section won the James Beard Award for best newspaper food section. She has also won awards from The Association of Food Journalists, Les Dames D’Escoffier, the City and Regional Magazine awards, and had her work featured in the Best Food Writing 2008, 2009 and 2010. Today, her column, Smarter Food, appears each month in The Washington Post Food. She also has a podcast, Smart Food, which broadcasts on Edible Radio.