Mark R. Vogel has been a clinical psychologist for 37 years. He completed his BA and MA at Montclair State University in NJ, and his doctorate degree at Yeshiva University in the Bronx. A Jack the Ripper researcher, he lectures about the infamous case at libraries and private institutions. In 2003 he graduated from the Institute of Culinary Education in Manhattan. For 10 years he taught cooking classes and edited cookbooks. He now gives seminars on wine. For 16 years he was a food writer, publishing 400 articles on food and wine. He currently gives seminars about wine. He is the author of Crestwood Lake (2015) and Crestwood Lake 2 (2018), a fictional horror series about witchcraft in northern Vermont. In 2017 he published The Ripper’s Time, a historical-fiction novel about a history professor who goes back in time to stop Jack the Ripper. In 2020 he published Food for Thought, his “foodie’s encyclopedia,” a compendium of food history, science, and techniques, accompanied by 268 recipes. His most recent work is The Dark Diaries (2023), an anthology of horror short stories. Website: markvogel.info E-mail: epicure1@optonline.net Facebook: facebook.com/mark.vogel.5076 Twitter: twitter.com/MarkVogel007   

Psy.D in clinical psychology.

Culinary school graduate