Rebecca Andersson

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Location
Portland, OR
School
University of California Irvine, California State University Long Beach, Santa Monica College
Expertise
farm direct & seasonal eating, batch cooking, scrappy/zero waste recipes & other countertop experiments
  • Rebecca has been involved in the local food scene since 2008, when she founded a food-buying club to bring organic and farm-fresh ingredients, like raw milk and pastured meats, to eaters in Portland.
  • She enjoys writing about dining with the seasons, healthy home cooking from scratch, and finding ways to enjoy the mundane.
  • She seeks to create a space where storytelling and gastronomy intertwine, inviting readers to savor both the literal and metaphorical flavors of life.

Experience

Rebecca likes to joke that her career simply combines a lifelong love of things that go into your mouth with things that come out of your mouth. Merging her passions for food and language allows her work to explore the intersection of these two elements, combining the sensory pleasure of food with the expressive power of words to explore deeper themes like culture, memory, and identity. Having one Nordic and one Middle Eastern parent, her multicultural heritage and training as an anthropologist inform her writing and explorations around themes of identity, cultural intersection, and the complexities of belonging. Whether through essays, recipes, or creative non-fiction, her work celebrates the joy of eating and the power of expression.

Education

Rebecca holds a master's degree in cultural anthropology from UC Irvine, a dual undergraduate degree in anthropology and art history, and an associate's in graphic design from Santa Monica College.

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Stories By Rebecca Andersson

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