Paula Disbrowe was the cowgirl chef at Hart & Hind Fitness Ranch in Rio Frio, Texas, from January 2002 to December 2005. Prior to that she spent ten years in Manhattan working as a food and travel writer. Her work has appeared in the New York Times, T Living, Food & Wine, Spa, Health, Cooking Light, and Saveur, among others. She was the food editor of Restaurant Business magazine from 1997 through January of 2000. She lives with her husband and their menagerie of animals at Whistle Berry Ranch in the Nueces Canyon and in Austin, Texas.