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.

Initially, she worked for a major food manufacturer, Nabisco US, as supervisor of consumer publicity. After marrying a Montrealer, she became food writer for the Montreal Gazette. In 1981, she moved to Alberta with a growing family. There she continued as a consultant for many Alberta food producers.

She also served as a food safety information officer for a nationwide food safety hotline, a position that put her in touch with consumers and media on food safety issues all over Canada. She wrote and directed the production of educational fact sheets, news releases, radio and TV scripts, and educational presentations, and prepared website content.

Recently, a 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 Inglis has a bachelor of science in food and nutrition from Douglas College, Rutgers University in New Jersey. She has completed upgrading courses in food safety and food microbiology offered by the University of Alberta.