Dr. Mary M. Tai was born in mainland China. She has a B.S. in Agricultural Chemistry, a M.S. in Food and Nutrition, another M.S. in Nutrition Science and an Ed.D. in Nutrition Education from Columbia University in 1985. Courses in Multimedia and Film Production had taken at the Teachers College, Columbia University, while pursuing her doctoral degree. She had conducted research in biochemical and clinical nutrition and in medicine for more than 30 years in well-known research institutions such as Harvard, MIT, etc. She had taught Biochemistry, Nutrition, and Food Sciences at various universities for more than 25 years. Among them, at NYU, University of Hawaii, and Montgomery College. She taught Food Preparation at the Lehman College in NYC and trained dietitians at NYU. She had retired from teaching in 2013 and had devoted full time in creating the current Nutritional Cookbook. She is well-known among relatives and friends as a good cook and they always enjoyed dishes she prepared. Her dishes are not only delicious but also nutritional.