Gayle Keck

Gayle Keck writes about travel and
food—preferably both at the same time. She has sipped fermented mare’s milk in Kyrgyzstan, dug for truffles in Italy, and crafted wine at Napa Valley. Her articles have appeared in Gourmet, National Geographic Traveler, GQ, Islands, the Los Angeles Times, and the Denver Post. She also launched the Web site beenthereatethat.com, where foodies can post photos of cuisine—from restaurant entrees to home-cooked meals—and share recipes and opinions.

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