Robin Sloan

Robin Sloan was raised and educated in Michigan, and he worked for about a decade at the intersection of media and technology before publishing his first novel. Now, he splits his time between the San Francisco Bay Area and the San Joaquin Valley of California, where he makes extra virgin olive oil under the label: Fat Gold.

He has written fiction and commentary for many publications, including the New York Times, the Atlantic, and MIT Technology Review. His novels have been translated into more than a dozen languages.