Hsiao-Ching Chou is the former food editor at the Seattle Post-Intelligencer newspaper. She has appeared on national television and radio, including “Anthony Bourdain: No Reservations” and “The Splendid Table.” She won the coveted Bert Greene Award from the International Association for Culinary Professionals for excellence in feature writing. After she left the P-I in 2007, she started a public relations firm that focused on restaurants. Her clients included Tilth, Matt’s in the Market, Canlis, and Pagliacci Pizza. Currently, she’s the director of communications at Institute for Systems Biology, a nonprofit biomedical research organization in Seattle. She keeps one foot in the food world as an instructor at Hot Stove Society, chef Tom Douglas’s cooking school at the Hotel Andra in Seattle. She’s a member of the James Beard Foundation’s cookbook committee, which administers the prestigious annual cookbook awards. She is a member of Les Dames d’Escoffier-Seattle and volunteers on the communications committee for FareStart.org, as well as the technical advisory committee for Seattle Culinary Academy. She also blogs about her kids and incorporating STEM into daily life at smartupkids.com.