Contributing Digital Producer
Jo Mancuso worked for the San Francisco Examiner for 20 years, on the news/copy desk, for the Sunday magazine and as editor of the weekly food and home sections. She also did feature-writing for the paper and won a Society of Professional Journalists award for best feature story (print). Previously she worked for the Oregonian, Oregon Journal and Idaho Free Press. She graduated from the University of Oregon.
Jo considers herself a “tentative home cook” who enjoys reading recipes as short fiction or poetry but lacks culinary confidence and training. She enjoys collaborating with food professionals to adapt their commercial-kitchen dishes — sourcing ingredients, using equipment at hand, tips and "hacks," presentation and serving suggestions — for the home cook.
As sixth-graders, 14 Portland, Oregon, girls decided to create a fundraiser vegetarian cookbook. As high school freshmen, they just donated $10,000 to Jane Goodall's sanctuary for rescued chimpanzees.
The 2018 Rose City Yarn Crawl had fewer participating shops, but more fiber fans — about one-third of the estimated 3,000 total crawlers — were able to explore the yarny wonders of all 11.
Chef/owner Bonnie Morales of acclaimed Portland restaurant Kachka brings vibrant recipes, family tales and cultural insights to a lively, coloricious cookbook celebrating the foods of the former Soviet Union.
Transforming onion skins into powder reduces food waste and imparts depth of flavor to cheese biscuits from Portlander Sarah Marshall's new canning and preserving cookbook.
Sweet-savory upside-down fig cake from "My Rice Bowl" reflects Revelry chef/owner Rachel Yang's personal Korean-fusion cuisine.
The fall harvest underway in Oregon's Willamette Valley orchards yields pure apple juice from dozens of varietals, for brewing this quick, flavorful stovetop drink.
Portland's "Tasty" epicurean team has crammed a new cookbook with global diner favorites for any time of day. Fermenting super versatile kimchi is way easier than you think.
Local fruits and vegetables star in a fresh crop of Pacific Northwest cookbooks and we've pulled six intriguing but simple recipes, from Dandelion Salad Sandwich to Roasted Strawberry Purée.
Spicy Carrot and Lime Salad is an ideal starter recipe from "Fiery Ferments." It's quick and easy, plus you can dial the pepper heat from mild to mouth-on-fire.
Crispy, well-seasoned tofu? A reinterpreted caprese salad is among 100 recipes in Kim O'Donnel's new "PNW Veg," celebrating our region's plant-based culinary bounty.