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A published author with numerous cookbooks, national and regional magazine articles to her credit, Judith has pursued word wizardry and all things edible throughout her career, the outcome of cooking and collecting cookbooks since she was a teenager. Her newest book is titled The Food & Drink of Seattle: From Wild Salmon to Craft Beer (Rowman & Littlefield Publishing Group, 2018), an in-depth exploration of Seattle’s vibrant and delicious culinary history spanning the Puget Sound’s geological origins through its Native American, early settlers, and immigrant influences to Pike Place Market and today’s restaurateurs and contemporary food scene.


Food history and a fascination with ethnic cultures have consistently seasoned her writing. Passionate about Scandinavia following a year living in Finland and seven years as a PR professional promoting the health benefits of Norway sardines to American consumers, several of Judith’s previous books—all cookbooks—have focused on the Far North. These cookbooks include The Food and Cooking of Scandinavia: Sweden, Norway & Denmark (Lorenz, 2011), and Danish Food & Cooking (Lorenz, 2008). Naturally, her writing repertoire also includes two cookbooks written for the Norway Sardine Industry while she was a PR/marketing professional with Ketchum Public Relations in San Francisco.


Judith moved to Seattle in 1994 after flying from its airport on a sunny day when the islands, mountains, and sparkling sea reminded her of Scandinavia. The city turned out to offer multiple delectable food resources from Pike Place Market and neighborhood farmers’ markets to Copper River salmon, plump cherries and wild blackberries. Establishing an independent writing business in the Emerald City, her clients included the Alaska Seafood Marketing Institute (ASMI), Nestlé USA, Libby’s Pumpkin, Pasta & Company, Sam’s Club, Aisle 7, Relish Magazine, Sur La Table, Seattle Homes & Lifestyles magazine, Nature’s Cuisine, Holland America, and others.


Switching to a full-time employee role in 2007, she joined, a food-focused site with user-generated content that is now the world’s largest digital food brand. Judith served as senior research and insights manager for Meredith Corporation (who took over ownership of Allrecipes in 2012) where she triaged ad hoc ad sales research requests, wrote the Allrecipes Measuring Cup Trend Report with insights from themed consumer surveys, and composed data stories to describe the traffic patterns of significant SEO terms.

Judith is on the board of directors of the Seattle chapter of Les Dames D’Escoffier, and previously served on the board of directors for the International Association of Culinary Professionals (IACP).  Following her Scandinavian passions, she regularly volunteers and teaches cooking classes at Seattle’s Nordic Museum. She has also been a member of the Seattle chapter of the Norwegian American Chamber of Commerce, and was an advisory committee member for the Edible City exhibition (fall 2016 to fall 2017) hosted by MOHAI, (Museum of History and Industry). And yes, she has also learned to distill her own aquavit. 


International Association of Culinary Professionals (IACP)

o   Board of Directors member 2014-2016

o   Chair, Digital Media Committee (2012-2014)

o   2006 Seattle Conference Planning Committee,

o   Chair of 2006 Seattle Pre-Conference Tours Committee

o   Four-year member, IACP Cookbooks Awards Committee

o   One-year member, IACP Bert Greene Literary Awards Selection Committee


Contributing author, Scandinavian Food & Cooking, Lorenz, a division of Anness Publishing Ltd., London, England, November 2011 (hard and softcover editions).


Writer and editor, Wild Alaska Seafood: Chef Recipes, by Govind Armstrong, Barton Seavor and Jerry Traunfeld, Alaska Seafood Marketing Institute, 2010.


Author, “Say Cheese, Seattle,” Relish magazine, September 2010.


Writer and editor, “Cook It Frozen” website, Alaska Seafood Marketing Institute, 2009.


Author, Danish Food and Cooking, Aquamarine, a division of Anness Publishing Ltd., London, England, 2008.


Author, Sensational Smoke: Simple, Delicious Recipes Celebrating Wood Plank Grilling, Nature’s Cuisine, Inc., Seattle, 2006.


Co-author, The Sustainable Kitchen: Passionate Cooking Inspired by Ingredients from Farms, Fields and Oceans, New Society Press, 2004.



Certificate in Non-Fiction Writing, University of Washington, Seattle

California Multiple Subject Teaching Credential, College of Notre Dame, Belmont, Calif.

Marketing and Graphic Design Certificates, University of California Extension, San Francisco

Scandinavian Seminar, Wetterhoffin Opisto, Hämeenlinna, Finland



B.A., Cum Laude, Connecticut College, New London, Connecticut

Seven College Exchange Program, Dartmouth College, Hanover, New Hampshire



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