Hi. I’m Jess. I’m here every week or so. By trade, I’m a freelance writer and recipe developer. I cook a lot, eat a lot, and type a lot. Not a bad life. November 2012 brought the release of my third cookbook, Dishing Up Washington, from Storey Publishing.
I’m also the author of Pike Place Market Recipes, from Sasquatch Books, and Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker, from Chronicle Books.
The way I see it, my job is to make people happy and full, both physically and mentally. I hope to educate my readers on how cooking, eating, and living a healthy lifestyle can coincide. (Don’t laugh. I don’t always write about doughnuts.) And while I want my recipes to work, I want more than anything for my readers to look to cook from the heart.
I write for many local, regional, and national publications. Find links to clips on my writing page.
When I started hogwash, I wanted a name that was emblematic of what I’d been writing about, food and life, and also of Seattle. Pike Place Market served as an obvious starting point. But I didn’t want to get too serious. It is all hogwash, these here words. And Rachel, the big bronze pig that stands at the market’s entrance, seemed to fit my purpose. She was there when it all started.
You probably landed here via a recipe from the big project: I wrote a recipe a day for all of 2007. I started it because I needed a goal; I was new to town and unsure I’d ever push my way into Seattle’s food-writing world. I needed a good assignment. I was least certain about finding an outlet for recipe writing (I’d done plenty of it on Cape Cod, testing and developing recipes for cookbooks and supermarket magazines and such, and I loved it), and was curious to find the answer to the question everyone asks me: What do you eat at home? I’d often said I never cooked the same thing twice in a year’s time.
Besides all that, I’m a person, too: Mom to a 3-year-old. Wife. Skier. I try to walk my dog once a day, hate cleaning out the recycling bin, and I’m the proud owner of purple eyeglasses. Y’know. Normal stuff. And oh, yeah. Since August 2011, I’ve been gluten-, egg-, and soy-free. But I hope you’ll only notice the delicious.
Don’t be shy. Tell me what you’d like to see cooked up around here.