June Hersh is a former teacher and businesswoman who began her food writing career after retiring in 2004. She is the author of The Kosher Carnivore, a primer on how to cook kosher meat and poultry; Yoghurt: A Global History and Iconic New York Jewish Food: A History and Guide with Recipes. Hersh served as editor and interviewer for Still Here: Inspiration from Survivors and Liberators of the Holocaust.