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Kat Vetrano

Kat Vetrano

Contributor

I'm a writer who has managed to stuff food into just about everything I write. For my MFA in Creative Writing, I wrote a collection of food-themed short fiction. At my day job as a technical writer at a software company, I once made a series of software help videos about the best burgers in Portland. I also write for DailyBlender.com, Mix Magazine, and whoever else is willing to listen. I learned to love eating in Northern California where I was raised, but I now live in Portland, Oregon where stunning produce and awesome pork products are still inexplicably cheap? I'm not complaining.

  • Website
  • Location: Portland, OR
  • Favorite foods: Summer tomatoes, salami, bell peppers, anything with a significant amount of garlic and/or capers, and seafood of all forms, preferably doused with lemon juice.
  • Last bite on earth: BBQed oysters from Tony's in Marshall, California, served on a paper plate with plenty of minced garlic (I told you I like garlic).

First Look: Broder Nord in Portland, OR

We pay a visit to Portland's recently opened Broder Nord, featuring Swede-inspired cuisine. The menu, identical to that of the SE Broder location, highlights daily lefse (flatbread with various savory and sweet fillings), baked eggs, hashes studded with smoked seafood and seasonal vegetables, and Swedish-inspired charcuterie boards with piles of house-cured gravalax, and tiny jars of yogurt and granola. More

A Day in the Life: Maggie Hoffman, Drinks Editor

Really enjoyed this! Love, love that video. Reminds me of Portland too :)

Slurped: Noodle Bliss from Kuaytiaw Khua Kai at Pok Pok Phat Thai

Robyn you brilliant genius, this is one of my favorite noodle dishes, too. (Ricker serves it at a few of his Portland restaurants.) Thanks for sharing the the fact about slow-cooked preparation; I always wondered how they achieved that texture. I've had it at other thai places but it's been called something different..off to find a recipe!

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