Frank is also the author of “Barolo,” a food memoir based on his illegal work in the Italian wine industry, and “Pot Farm” , about his time working on a medical marijuana farm in Northern California, as well as the poetry collections, “The Morrow Plots,”“Sagittarius Agitprop,” and “Warranty in Zulu”. Recent work appears in The New Republic, Field, Epoch, The Huffington Post, Crazyhorse, Indiana Review, The Iowa Review, North American Review, The Poetry Foundation, Pleiades, The Best Food Writing and The Best Travel Writing anthologies, Creative Nonfiction, Gastronomica, Plate Magazine, and others.
Matthew G. Frank
Matthew Gavin Frank was born and raised in Chicago. Bitten by the food, wine, and travel bug, he left home at age seventeen, embracing the vagabond lifestyle that often lent itself to work in the restaurant industry. He ran a tiny breakfast joint in Juneau, Alaska, worked the Barolo wine harvest in Italy’s Piedmont, sautéed hog snapper hung-over in Key West, designed multiple degustation menus for Julia Roberts’s private parties in Taos, New Mexico, served as a sommelier for Chefs Rick Tramonto and Gale Gand in Chicago, and assisted Chef Charlie Trotter with his Green Kitchen cooking demonstration at the Slow Food Nation 2008 event in San Francisco. He returned to academia and received his MFA in Poetry and Creative Nonfiction from Arizona State University. He taught creative writing to undergraduates in Phoenix, Arizona, and poetry to soldiers and their families near Fort Drum in upstate New York on the Canadian border.