Eugenia Bone is a nature and food writer, author, and speaker. She is the author of six books, and her most recent book Microbia: A Journey into the Unseen World Around You was published in April 2018. Her book At Mesa's Edge was nominated for a Colorado Book Award, and her book Well-Preserved was nominated for a James Beard award. It also was on several best cookbooks of 2019 lists.

Bone wrote the book Italian Family Dining with her father, chef Edward Giobbi. Her book Mycophilia: Revelations from the Weird World of Mushrooms was listed as one of Amazon's best science books of 2011 and it was nominated for a Council on Botanical and Horticultural Libraries award. Her book The Kitchen Ecosystem was nominated for a Books for a Better Life award and made several best cookbooks of 2014 lists.

Her work has appeared in The New York Times, The Wall Street Journal, Saveur, Food & Wine, Gourmet, Sunset, and The Denver Post. Bone is the founder of Slow Food Western Slope and a member of the National Association of Science Writers.

Technology, Science, Writing Authors, Non-Fiction Authors, Cookbook & Culinary Authors, Editing,