About Braiden Rex-Johnson
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I am a child of the ‘60s and early ‘70s, born and raised in the gentle suburbs southeast of Philadelphia. From an early age, I learned to appreciate shopping at the local farmers’ market, my mother’s soft-shelled crabs, real Italian food, and beefsteak tomatoes. Sixteen years in Dallas adapted my palate to the spicy goodness of southwestern and Tex-Mex cuisine.
My husband, Spencer Johnson, and I made a bold move to Seattle in 1990, rented an apartment just a salmon toss from the city’s beloved Pike Place Market, and I’ve been writing about Pacific Northwest food and wine ever since. In the process, I’ve become a best-selling cookbook author with seven books under my belt (so to speak).
My current books in print include the Pike Place Market Cookbook, Second Edition (Sasquatch Books, 2003), the Pike Place Public Market Seafood Cookbook, Gift Edition (Ten Speed Press, 2005) and Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007). Previous titles include That’s Fresh: Seasonal Recipes for Young Cooks (Sasquatch Books, 1995) and Inside the Pike Place Market: Exploring America’s Favorite Farmers’ Market (Sasquatch Books, 1999).
I specialize in Northwest cuisine and wine, with a special knowledge and affinity for farmers’ markets, Northwest seafood, and the burgeoning Northwest wine industry. Since 2000, my food-and-wine-pairing column has been published quarterly in Wine Press Northwest, and I am a regular contributor to Pacific Northwest, The Seattle Times Sunday magazine.
I also served as food editor at Seattle Homes & Lifestyles for five years, and worked as "Pike Place Market" and "Seattle Stockpot" columnist for both the print and online versions of CityFood (www.cityfood.com), based in Vancouver, British Columbia. I have been a frequent contributor to NW Palate, and written articles for Simply Seafood, Alaska and Horizon Airlines Magazines, Health, and Where/Seattle magazine.
My television appearances include "Destination USA: Secrets of Seattle" (Travel Channel), "Dining on the Train: the American Orient Express" (Food Network), “Home Matters” (Discovery Channel), the "Pacific Northwest Specialty Foods Show" (QVC), "S is for Seafood" (Seattle affiliate of Public Television), and "Seattle's Best Desserts" (Evening Magazine). Radio appearances include National Public Radio “Weekend Edition Sunday” with host Liane Hansen: National Public Radio “Morning Edition” with Susan Stamberg, several appearances on Martha Stewart’s shows on Sirius Radio, and "Tom Douglas' Seattle Kitchen."
I am an active member of Les Dames d’Escoffier (LDEI), serving as co-chair of the Public Relations Committee for the Seattle chapter. I also belong to the International Association of Culinary Professionals (IACP), and moderated “Cooking Up Culinary Fiction” for the IACP International Conference in Minneapolis, Minnesota, in 2001. In 2006, I edited the Seattle Culinary and City Guide for the group’s 28th International Conference and organized a pre-conference tour of the Pike Place Market for 40 food professionals.
I am also a member of Women Chefs and Restaurateurs (WCR); the Portland Culinary Alliance (PCA); COPIA: The American Center for Wine, Food & the Arts; Phi Beta Kappa; and Friends of the Market (FOM), and serve as a judge for the James Beard Foundation annual awards.
I received a merit scholarship to the Symposium for Professional Food Writers at The Greenbrier in 1998, and have since attended the symposium in 1999, 2001, and 2003. I also attended the first annual Symposium for Professional Wine Writers at Meadowood Napa Valley in 2005, and the Food Writers’ Retreat in Burgundy, France, in 2006.
Spencer and I still live in the same condominium building we first settled in as newcomers to Seattle in 1990. And you’ll still find me at the Pike Place Market several times a week soaking up inspiration for my writings on Pacific Northwest food and wine from the amazing array of farmers, fishmongers, chefs, and restaurateurs who populate its hallowed halls.