Robin’s short bio

For live introductions

Robin Sloan was raised and educated in Michigan. He worked at tech-adjacent media companies and media-adjacent tech companies for about a decade 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 whose novels have been trans­lated into more than a dozen languages. He splits his time between the San Francisco Bay Area and the San Joaquin Valley of California.

March 2024, Berkeley