Contributor

Dana Tomlin

Dana Tomlin's interest in food started at an early age. Her dream as a 10-year-old was to own her own restaurant, (something she accomplished at the young age of 21.) Dana grew up in Harlingen, a town in rural, southern Texas and moved to Austin in 2003. Dana was hired as a cook at Austin's Wheatsville Food Co-op (www.wheatsville.coop) and was quickly promoted to Kitchen Manager and, two years later, to Deli Manager. Working at the co-op allows her to continue to focus on her childhood dream of creating great food and serving it to the community. Outside of work Dana spends her time cooking, reading science fiction and tween books, and supporting her daughter in sports and rock ’n roll. As a fun hobby, she and her partner host regularly scheduled themed dinner nights, usually based on a popular TV series.

Any day's a great day when you start with this quick and tasty goat cheese and bell pepper omelet.
Tempeh, made from fermented soybeans, gives a deep flavor and meaty texture to Dana Tomlin's vegetarian taco filling.
Dana Tomlin explains the basics of tempeh in this Co+op Kitchen video.
Dana Tomlin demonstrates how to use a sauté pan and safely (and accurately!) flip foods.
Dana Tomlin demonstrates the easy and fun method of sprouting in a jar in this Co+op Kitchen video.
Dana Tomlin shows you which kinds of seeds and legumes are fun and easy to sprout in this Co+op Kitchen video.