Authors
This page is about the people who fill this blog’s plate … so to speak.
***Mag***
Mag started the Parsley Lane blog in 2022/23. Prior to this, she had been involved in sustainability projects both professionally and as a volunteer for some time.
Although she grew up around restaurants and is closely related to three professional cooks, her approach to creating food is rather unconventional. Nevertheless, Mag’s culinary creations remain popular with friends and family, who often ask her for recipes.
The editor and main author of the Parsley-Lane Blog has roots in Northern Europe, California, and Bremen (the city of “The Bremen Town Musicians”), likes to travel by train, and loves people, culture(s), and nature.
Currently, she lives in a former artists’ village on the southern rim of Berlin, Germany, and also practises her “crossover” style with jazz music.
To learn more about Mag and her journey on the Parsley-Lane, read: Parsley-Lane Blog 101 and Parsley-Lane Blog 101 x 2
Also, one of her favorite posts: Open Horizons
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***Dawn***
Dawn has long been interested in nutrition, continuing to explore. Among other things, she has studied plant-based haute cuisine with a famous chef and completed the culinary certificate program at San Diego City College as well. The Californian food creator cooks and bakes mostly plant-based, has her own line of cookies, and generously shares her food knowledge.
Dawn has also been active in many initiatives such as ‘Act Now to Fight HIV’ where she literally cycled thousands of miles to raise money for the cause.
Find out more about Dawn on Instagram at instagram.com/global_girl_gourmet (Dawn Waibel)
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***Heide***
Heide has always enjoyed cooking for herself, her children, her family, and her friends. She likes to vary her cooking, try new things, and substitute ingredients when the original ones are unavailable. Her children love her cooking, especially the homemade traditional dishes, such as kale and cabbage rolls, and typical Northern German stews. Even after moving out for college, they still come back for more.
Having grown up on a farm, where she experienced sowing and harvesting fruits, grains, and vegetables; raising poultry and cattle; and smoking self-caught fish, working with fresh ingredients straight from the ground comes naturally to her.
Due to chronic inflammation issues in her family, she started questioning and changing the way she saw and prepared food. She now mostly cooks plant-based food, except for small amounts of fish, poultry, and game. Her favorite ingredients include root vegetables, berries, mushrooms, and as many fresh herbs as possible. She uses only high-quality oils in her dishes and baked goods and grinds her own organic grain — including old varieties like emmer — to bake bread using traditional, slow-fermentation processes.
Heide is well-traveled, keeps an open house, and loves the outdoors and nature. Her motto regarding good food and mindful eating is: ‘Good food tastes good and is good for you! You don’t have to give up anything, just keep an eye on the dosage.’
***** (More authors joining shortly!) *****