Tracy Wu is passionate about the local food movement and has worked as a farmer's market helper and cottage food business producer of raspberry, strawberry, and aprium jams. She spent five months as a WOOF-er on a raspberry and fig farm in Marin County and has labored in exchange for feta cheese at a goat micro-dairy, Romanesque cauliflower at a Texan vegetable farm, and kale chips at a raw foods kitchen. In her spare time Tracy makes and drinks massive quantities of bone broth, volunteers at Hidden Villa, and spends long hours in the kitchen cooking all her food from scratch while listening to Latin dance music. She loves to watch foreign soap operas while eating Taiwanese oyster omelette, rice pudding, lard, and/or Japanese sweet potatoes with heavy whipped cream. When traveling Tracy hunts for organic, gluten-free friendly restaurants.
Tracy has written for My Table, Edible Marin and Wine Country, Edible Silicon Valley, and Rice Magazine.
Outside of food and writing, Tracy has dabbled in selling vintage office supplies and kitchen decor on Etsy and in the East Bay; she has also contracted classical musicians for special events. She currently lives in Palo Alto and teaches violin and viola to budding musicians.
Tracy has served as principal violist of Aspen Academy Orchestra and concertmaster of National Repertory Orchestra. The recipient of two Peabody Career Grants, the Mullen Scholarship for Advanced Study, and a Rich Foundation Grant, she has performed in the Annapolis Symphony, San Antonio Symphony, and New World Symphony.
Tracy is pictured here with her favorite vintage kitchen implement, a mid-century Kaj Franck blue clover pattern enamelware bowl.
Tracy Wu lives in Palo Alto and is an enthusiast of preserving foods and long mornings in the kitchen. She has written about food, farming and music for Edible Marin and Wine Country, My Table and Rice Magazine.