Julie Kelly is a cooking teacher and food writer. Her background is in political consulting in Illinois as a policy and communications advisor to many elected officials and candidates. After taking ten years off to be a full-time mom, she got back into politics then started teaching cooking classes out of her home. This led to a new interest in food policy, including GMOs, the organic industry, federal food programs and the American food system in general. Over the past year, she has been published in the Wall Street Journal, Chicago Tribune, Forbes, National Review Online, The Hill and Roll Call. She s a contributing writer for the Genetic Literacy Project. She lives in Orland Park, IL with her husband, John, and two daughters.