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Inquiries: info@culinate.com
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Inquiries: editorial@culinate.com
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PR/Media contact: pr@culinate.com
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Culinate, Inc.
1524 NW 23rd Ave, Ste A
Portland, OR 97210
tel 503-916-1777
fax 503-916-1778

Who we are

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 food 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?

Deborah Madison: Author of many cookbooks, including the popular Vegetarian Cooking for Everyone, Deborah is a long-time local food advocate and friend of farmers. She lives and writes outside Sante Fe, New Mexico, and travels extensively to promote good eating.

Matthew Amster-Burton: Unexplained Bacon columnist Matthew lives in Seattle, where he is constantly dodging flying salmon. He enjoys eating pad Thai, reading cookbooks, making dinner for his wife, Laurie, and daughter, Iris, and appearing in the Best Food Writing anthology, which he has done three times. Matthew’s blog is called Roots and Grubs.

Kelly Myers: A chef de cuisine at Nostrana in Portland, Oregon, Front Burner columnist Kelly learned to cook in a 1979 Volkswagen Westfalia, traveling around the country after college and discovering the cuisines of the regions she visited (New Orleans and New Mexico stand out). She also teaches classes and gives cooking demonstrations.

Catherine Bennett Dunster: A former instructor at Oregon Health Sciences University, Catherine lives with her family of four in Portland, Oregon. She is a registered dietitian.

Finally, in designing this site we relied on the considerable talents of two creative and unflappable individuals: Todd Linkner, of Todd Linkner Graphic Design, in New York, and Heather Barta, of CircleTriangleSquare in Portland, Oregon. We thank them heartily!