In conversation with Louis Chu.
\nAs a writer\, Shauna&rsquo\;s work is best defined by her baking-centric coo kbooks. Her fourth\, Midwest Made: Big\, Bold Baking from the Heartland\, was named a Best Baking Cookbooks of 2019 by The New York Times. She has a lso contributed food stories and recipes for The Wall Street Journal\, Foo d52\, Bon Appetit\, The Kitchn\, Real Simple\, Midwest Living\, Food and W ine\, O Magazine\, and many more. Though her career began in broadcast jou rnalism\, and she now talks about pie instead of Hollywood\, she uses the same skill set for her regular television appearances on TODAY Show and Fo od Network. After 12 years of California living\, Shauna and her family re turned to Chicago\, where she now bakes\, writes and is always on the hunt for great old-school Midwestern bakeries.
\nLouisa Chu was named a Chicago Tribune food critic in 2021. She received a James Beard Foundation nomination for the Craig Claiborne Distinguished Restaurant Review Award in 2022. Born in Hong Kong\, but raised in Chicago\, Chu lived in Los Ange les\, then moved to Paris\, where she graduated from Le Cordon Bleu. She s taged at El Bulli in Spain\, then worked as a correspondent for Gourmet\, a chef in Alaska and a fixer for Anthony Bourdain. Chu joined the Tribune in 2016 as a reporter\, and currently co-hosts the Chewing podcast.
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