Pat Inglis is a professional home economist and food writer who throughout her career has worked with American and Canadian food producers and manufacturers, creating tasty, nutritious recipes that showcase their products. She was a food writer for the Montreal Gazette who, in 1981, moved to Alberta with a growing family where she continued as a consultant for many Alberta food producers and served as a food safety information officer for a nationwide food safety hotline. Her friendship with co-author Linda Whitworth got her started developing “a few recipes” that featured barley grains and flour. One good recipe led to another, and soon, as her family and friends will attest, she was immersed in creating a wide variety of recipes for these versatile products. Pat has a bachelor of science in food and nutrition from Douglas College, Rutgers University in New Jersey and she has completed upgrading courses in food safety and food microbiology offered by the University of Alberta. She lives in Calgary, Alberta.