25 NW 23rd Place, Ste 6
Portland, OR 97210
James Berry: Software chief James knows the difference between an Apple Macintosh and a McIntosh apple — both of which he likes a lot. Big Macs, not so much. On his road to becoming a nerd, James grew up on a farm where he became adept at chores ranging from planting vegetables to herding sheep and goats. James’s childhood also included a stint of several years in India, where he learned to love the spice in food and life.
Kim Carlson: For Kim, cooking and editing are not dissimilar tasks; both happen best when you start with fresh, appealing ingredients. These days, this longtime editor and Portland farmers’ market enthusiast keeps track of Culinate’s editorial menu.
Mark Douglas: After spending many years with consumer-products companies like Dreyer’s Grand Ice Cream and PepsiCo (a sweet tooth, you think?), Mark’s consumer-marketing, promotions, and development insights help refine and sharpen our website.
Carrie Floyd: Culinate’s recipe editor learned the ropes working in restaurants, then traded in her wine key for a pen to write about food. A big believer in gathering her family together for a meal at least once a day, Carrie makes dinner for four at least 300 times a year. This might seem like a thankless task, but it endears her to, well, her family. And to all of us. (Check out Carrie’s Kitchen Limbo column.)
Caroline Cummins: Managing editor Caroline keeps track of the little details and the big picture. In between, she ponders culinary mysteries: Who concocted the first marshmallow? Why is it peanut butter and jelly, not jelly and peanut butter? And did Newton eat the apple? Read about her chickens in the Dinner Guest blog.
Laura Parisi: Laura brings her love of food and her hunger for food news to her role as contributing writer. She lives, works, and plays ultimate frisbee in the Portland, Oregon, metropolitan area.
Deborah Madison: Author of many cookbooks, including Local Flavors (which is also the name of her column on Culinate), Deborah is a long-time advocate of local food and a friend of farmers. She lives and writes outside Sante Fe, New Mexico, and travels extensively to promote good eating.
Adam Ried: Adam’s regular gigs include a weekly Boston Globe Magazine cooking column, spots on the PBS cooking shows “America’s Test Kitchen” and “Cook’s Country from America’s Test Kitchen,” and frequent articles in Cook’s Country magazine. His most recent book is Thoroughly Modern Milkshakes.
Kerry Newberry: A wine and food writer based in Portland, Oregon, Kerry believes a good glass of wine is a story of people, place, and time. Follow her online and on Twitter @KerryNewberry.
Finally, in designing this site we relied on the considerable talents of two creative and unflappable individuals: Todd Linkner, of Todd Linkner Graphic Design, and Heather Barta, of CircleTriangleSquare.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better