Jonathan Kauffman on Muck Rack

Jonathan Kauffman

Verified
Portland
As seen in: Heated, MSN, The New York Times, Los Angeles Times, The Wall Street Journal, SFGate, The Daily Beast, The New Yorker, Chron, The Seattle Times and
Covers:  Restaurants and the restaurant industry, travel, arts and entertainment, food tech, the natural food/organic industry, wine and spirits, alternative health
Doesn't Cover: Products or personal services

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Jonathan Kauffman’s Biography

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I am a Portland-based writer and editor who specializes in West Coast food and culture. A former columnist with the San Francisco Chronicle, specializing in profiles and features, I am the author of "Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat" (William Morrow, 2018, now in paperback). Before that, I was a restaurant critic in the Bay Area and Seattle (East Bay Express, Seattle Weekly, SF Weekly). Over the past 20 years, my work has won almost ever…

Jonathan Kauffman’s Journalist Portfolio

Many Chinas, Many Tables: Your guide to Chinese cuisines in the Bay Area

Many Chinas, Many Tables: Your guide to Chinese cuisines in the Bay Area

Chinese food in Northern California has never been more varied and exciting. Discover over 20 regional cuisin…

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'You died': The resurrection of a cook in the heart of SF's demanding culinary scene

'You died': The resurrection of a cook in the heart of SF's demanding culinary scene

On New Year's Day of 2018, Eric Ehler woke up to find himself strapped to a strange bed. Before he could star…

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How Carob Traumatized a Generation

How Carob Traumatized a Generation

A wry disgruntlement will forever unite those of us who were children during the height of the nineteen-seven…

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The glories and challenges of a middle-aged restaurant in the Bay Area

The glories and challenges of a middle-aged restaurant in the Bay Area

Six hours before Firefly Restaurant in Noe Valley opens for dinner, the house is already bustling: Two cooks …

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Preheat Your Oven to "Steak"

Preheat Your Oven to "Steak"

MATT VAN HORN, CEO of June Oven, offers to cook me a steak in his company's San Francisco offices. He sticks …

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Articles

Food & Wine en Español

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By Jennifer Ornelas , Claudia Alba, María Forcada, Jonathan Kauffman 
| Food & Wine en Español
Suscríbete ahora y descarga gratis nuestra primera edición digital.
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Ken Forkish’s Bread Recipe Showed Me There’s Life Beyond Free-Form Sourdough Original

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By Jonathan Kauffman 
| Eater
Photo illustration by Lille Allen; see below for full credits I stumbled on Ken Forkish’s Evolutions in Bread just as I was giving up on baking sourdough bread. Giving up was, perhaps, too strong a term. More accurate: letting my starter languish in the back of the fridge for weeks. Reading my sourdough-baking newsletters, sighing, and hitting delete. During the pandemic, I had become the kind of baker who bought a grain mill to grind local, heirloom wheats.
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¿Qué tienen que ver los restaurantes vegetarianos y el movimiento LGBTQ+?

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By Jonathan Kauffman , Jennifer Ornelas 
| Food & Wine en Español
Es tentador para los medios medir la fuerza de las comunidades LGBTQ+ por el ascenso y caída de los bares gay. ¿Los bares gay están muriendo? No, los bares gay se están recuperando. ¿Los bares gay son donde encontramos espacios seguros? No, no lo son. También puedes leer: Thompson Playa del Carmen, un destino LGBTQ+ imperdible Durante 50 años, las personas queer y trans también han encontrado refugio en un tipo diferente de lugar de reunión: restaurantes vegetarianos y veganos.
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See all 596 licensed articles (604 Total)

Awards

James Beard Award

2019 - Dining and travel
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