Jo Mancuso
Jo Mancuso worked for the San Francisco Examiner for 20 years, on the news/copy desk, for the Sunday magazine and as editor of the weekly food and home sections. She also did feature-writing for the paper and won a Society of Professional Journalists award for best feature story (print). Previously she worked for the Oregonian, Oregon Journal and Idaho Free Press. She graduated from the University of Oregon.
Jo considers herself a “tentative home cook” who enjoys reading recipes as short fiction or poetry but lacks culinary confidence and training. She enjoys collaborating with food professionals to adapt their commercial-kitchen dishes — sourcing ingredients, using equipment at hand, tips and "hacks," presentation and serving suggestions — for the home cook.
Latest Stories

Let Them Eat Gateau And (Calmly) Discuss Veganism In Portland
Can any of us describe veganism in Portland? Maybe we should start by nibbling Dark Chocolate and Raspberry Gateau from a new cookbook with local ties.

Save The Leftovers, Save The Planet? New Cookbook Tackles Food Waste
“Scraps, Peels and Stems” is full of insights, strategies and tips to help manage food waste in daily life, plus simple, enticing recipes for quick gratification.

Portland Girls’ Cookbook Raises $10,000 For Jane Goodall Chimps
As sixth-graders, 14 Portland, Oregon, girls decided to create a fundraiser vegetarian cookbook. As high school freshmen, they just donated $10,000 to Jane Goodall's sanctuary for rescued chimpanzees.

Rose City Yarn Crawl Varies Its Pattern With A Few Deft Stitches
The 2018 Rose City Yarn Crawl had fewer participating shops, but more fiber fans — about one-third of the estimated 3,000 total crawlers — were able to explore the yarny wonders of all 11.

Vibrant Flavors Of Mother Russia Color The Kachka Cookbook
Chef/owner Bonnie Morales of acclaimed Portland restaurant Kachka brings vibrant recipes, family tales and cultural insights to a lively, coloricious cookbook celebrating the foods of the former Soviet Union.

Savor The Season With New Pacific Northwest Cookbooks
Cook up delicious holiday dishes from these recent cookbooks with Northwest roots (and find inspiration for last-minute gifts).

Get Snackalicious With 'Pok Pok The Drinking Food Of Thailand'
Ready for some flavor-crazed snacking and sipping? The Pok Pok restaurant team's latest cookbook explores a subset of Thai cooking called "drinking food," largely unknown in the United States.

Portland's Pix Weighs In (On A Scale!) With French Tea Cakes
Portland's Pix Patisserie chef rethinks French pastry, showing home bakers step-by-step how to turn out desserts with a twist. Example: cute-as-buttons Raspberry Almond Tea Cakes.

A Russet/Rye Apple Pie That Brims With Northwest Flavors
Andrew Barton's "The Myrtlewood Cookbook" is all about seasonal home cooking with fresh Pacific Northwest ingredients, and his Russet/Rye Apple Pie arrives right on time.

Waste Not-Want Not Onion Skin Powder Revs Up Cheese Biscuits
Transforming onion skins into powder reduces food waste and imparts depth of flavor to cheese biscuits from Portlander Sarah Marshall's new canning and preserving cookbook.