Christina Ward is a Wisconsin native and Master Food Preserver for Milwaukee County. Through her popular food preservation classes, she has taught thousands of people to safely can, dehydrate, and ferment.

She credits the punk rock/DIY scene for instilling a sense of community of sharing. Through her food preservation and teaching work, she has fostered and assisted dozens of micro-food businesses and non-profit urban agriculture organizations.

She writes about food history and preservation for numerous publications, including: Edible Magazine, Remedy Quarterly, The Runcible Spoon, The Milwaukee Journal/Sentinel, and more.

Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category.