One of the most common questions I hear when teaching Wiley Workshops is: “Can I reduce the amount of sugar in a jam recipe?”

Stating what is true is what we need to bring us into the present—to move us through nostalgia (or fear, anxiety, and more) and into a state of comfort or wholeness.

Often, when we feel an urge to make a big change, what we need most is to take great care.

When we first trust ourselves, we can then trust the decisions we make. Finding peace with our decisions means first finding peace within ourselves—who we are and how we think.

You can have it all, but you can’t have it all at once.

We will discover what is meant for us—the questions and the answers—when the time is right. May we be curious, and may our curiosity be free of shame.

I am unable to think of Wiley Canning Company without thinking of motherhood.

I return to Christopher Kimball’s 177 Milk Street this evening to begin teaching a four-week intensive.

The Wiley Subscription is a creative, educational, and insightful home for all subscribers. Today, we are highlighting the latest aspects of The Wiley Subscription.

I am so very excited to soon teach at Patina Home and Garden, founded by the ever-brilliant Brooke Giannetti of Velvet and Linen and Steve Giannetti.

Last May, nearly one year ago, I completed Cornell University’s Food Product Development Certificate.

We often feel as though we must come up with something new each time we sit down at our desks. However, we can simply repeat the already-valuable lesson we’ve shared.

In July 2019, I trained for my first Ironman 70.3. I often talk about this race because I often apply the lessons and mantras I gained along the way.

“A writer who waits for ideal conditions under which to work will die without putting a word on paper.” — E. B. White

The time will come when the work you’re creating will match the truest representation of your mind and most sincere voice of your heart.

What makes us work?

The Wiley Dinner Series, co-hosted with Tiana Gidley and in collaboration with Chef Kathryn York, culminated in Nashville, Tennessee, a true celebration of a full, enriching year.

The Wiley Dinner Series in Los Angeles is a memory I will cherish for years to come. Not only was the evening filled with incredible women, but it was also shown tremendous, unexpected luck.

Last Thursday, on a 70-degree October evening, we gathered for a sold-out dinner in Charleston, South Carolina as the tide rose and muhly grasses danced.

We are so excited to announce The Wiley Dinner Series. Please join us to celebrate and honor recipes from The Wiley Canning Company Cookbook.