Robin’s short bio

For live introductions

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.

Please wel­come Robin Sloan.

For websites and printed programs

Robin Sloan is a fic­tion writer who splits his time between the San Fran­cisco Bay Area and the San Joaquin Valley of California. You can sign up for his email newsletter, sent once every 29 ½ days, at www.robinsloan.com.

July 2024, Berkeley