Hannah McQueen
School
Evergreen State College
Expertise
SEO Optimization And Content Writing
- Hannah was born just south of Seattle, WA with an innate fascination for words, heirloom produce and seeds, and local chef legends like Tom Douglas.
- She studied in Florence, Italy for about three months, eating voraciously, speaking Italian rather poorly, and devouring Renaissance art. Hannah also spent a limited amount of time traveling in England, France, Germany, Austria, Switzerland, Argentina, Canada, Spain, the Netherlands, and Palermo, Sicily. Je parle un peu de français. Next on her list: Iceland, Denmark (so she can go to Noma, obviously), Morocco, Australia, Thailand, and Japan.
- Hannah can be found daydreaming up her next meal at odd hours of the workday, strolling the Florida beaches with her blithe and untroubled canine companions on her days off, and generally feeling curious about music, language, and love every waking moment of the day.
Experience
Born in raised in the misty, mossy, mycologically-rich Pacific Northwest, Hannah is a recent Evergreen State College graduate with an interdisciplinary degree mostly focused on different types of writing, including song composition and musical performance. She is a farmer's market freak and hopeless spender of money on gastronomic delights with several years of experience writing SEO content, editing, and freelancing on a number of platforms like Fiverr, Upwork, and Writers Work. She self-published a book of poetry in 2017 called "Moon Typhoon" which may or may not have made some sales (to real people!) at her local bookstore, and she looks forward to writing another someday. Hannah also runs a blog, "Crumbs," curating recipes in her spare time. If you need her, she will likely be scribbling thoughts in some corner café, snacking with full gusto until her next meal.
Education
Over the course of her rambling college career, Hannah studied an array of topics ranging from literary theory and psychology to anthropology, French, and poetry — attending a disturbing number of colleges between 2010-2020 before happily graduating with an interdisciplinary Bachelor's Degree in June of that year. Her thirst for knowledge in a wide array of topics sent her to schools in Colorado, Florence, Italy, and finally Washington state, where she finally met the academic equivalent of the love of her life at Evergreen State College. Hannah is dedicated to lifelong learning in all walks of life and welcomes challenging dialogue.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Hannah McQueen
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When it comes to canning, there are two primary approaches: hot-pack and raw-pack canning. Let's take a look at the benefits of each.
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However you like to complement your salmon fillet, by avoiding this simple temperature mistake, you can end up with a mouthwatering main dish.
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Perhaps no country takes toasting as seriously as France, which maintains an almost superstitious adherence to traditional toasting methods.
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Bred from Spanish cows Christopher Columbus introduced to the Americas, the longhorn has long been prized for its resilient nature. But it nearly went extinct.
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If your soup is too salty, you can balance things out by adding an acidic. And, when it comes to adding acidic, that isn't the ingredient's only function.
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While some might balk at the idea of eating aged fish, properly treated and dry-aged fish can actually taste "meatier" with more depth -- and that's not all.
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Whether you're a fan of the sweet and iconic autumn treat or not, you may be amazed to know that on September 25, 2010, pumpkin pie history was made.
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While these products can both be described as different versions of pulverized corn, they are treated to quite disparate production processes.
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Jonathan Gold wrote from a perspective of looking for the deliciousness of a meal, notably saying of restaurant owners, 'You want these guys to succeed.'
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What is confit, where does it originate, and why is it popular among modern chefs today? The practice of confit first came to modern consciousness in France.
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If you're looking to simplify your cooking process while still tapping into the autumn spirit, you'll want to consider the delicata.
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The easiest way to clean fresh pumpkin seeds is as simple as it is low-maintenance. This life hack will change your pumpkin-carving (and holiday-snacking) game.
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Offering a hearty dose of iron, protein, and essential nutrients like vitamins A, C, and antioxidants, cockscomb is as nutritious as it is tasty.
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Two kinds of cheeses that are commonly confused with Fontina are Fontal and Fontinella. But while these cheeses are delicious, they are not interchangeable.
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The origins of devil's food cake spark conversation to this day about what region it hails from, why it's associated with the color red, and why it's "deviled."
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We've got just the tip you need for creating a hearty, warming bread pudding that is just the right balance of savory and sweet.
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The french fry is an American staple, with contested origins in Belgium and France. How did it get to the States? One President commonly gets the credit.