Brooke Jackson-Glidden is the Editor in Chief at Portland Monthly. She specializes in food and beverage, arts and culture, travel and outdoors, as well as gender and sexuality, often highlighting labor movements within these themes. Her work has been featured in notable publications including Eater, MSN, and the Boston Globe.
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Portland, United States (Local)
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Brooke’s coverage predominantly focuses on the local food and beverage scene in Portland, Oregon. She frequently features profiles of eateries, event coverage, and announcements related to the restaurant industry.
To effectively pitch to Brooke, consider offering unique stories about local restaurants or events that showcase the diversity and innovation within Portland's culinary landscape. Additionally, providing insights into emerging food trends or success stories of local establishments could capture her interest.
Given her focus on profile features and promotional deals within the food & beverage industry in Portland, proposals should offer compelling narratives about businesses or individuals shaping the city's dining scene.
This information evolves through artificial intelligence and human feedback. Improve this profile .
Greatness is one thing. But it takes more than that to build a legacy.
Close the laptop and pound the pavement for martini dad hats and vinyl your biggest music nerd will love.
Weight stigma is rampant in public health and medicine.
By: Brooke Jackson-Glidden
Chef Jose Lalo Camarena, known for his pop-up Metlapíl, will lead the kitchen at the Malarkey, opening this summer in the Pearl District.
Slabtown’s Feli will embrace the charred and chilled-charcoal oven-roasted vegetables, crispy llauna rice with confit duck, and plenty of sherry.
By: Brooke Jackson-Glidden
Bar Sprezzatura arrives at the Heathman Hotel this fall
The cult of the Carmack's Spudnut is taking hold in Portland
By: Brooke Jackson-Glidden
This inky-black soybean paste is the secret to deeper, more savory sauces, marinades, and more, according to chefs.
The wildly popular Hawthorne restaurant will close in October after more than eight years of business, says owner Monique Siu
“It's an American-dream kind of scenario,” Kondilis-Hashem says. “Half my life we've owned this farm. And we haven't strayed from our values.” Just like how the farm-grown fresh produce in the store changes periodically, flats of plump blueberries and strawberries making way for sunset-shade heirloom tomatoes and violet-hued plums, Bella's agritourism experiences also shift seasonally. Below, find a season-by-season guide to Bella Organic Farm.
