Click “ALL PROJECTS” in the menu above the photo for travel writing clips and food education.
For a schedule of programs and classes, click “UPCOMING APPEARANCES.”
For preservation recipes, click here for an index on my former food blog.

Jennifer Burns Bright is a travel writer, food educator, and communications consultant based in the fishing village of Port Orford on the southern Oregon coast.  She specializes in Oregon food and travel, sustainable seafood, and foraging and preserving, but writes widely about food and culture in the Pacific Northwest and beyond.  On a mission to connect producers and consumers, Bright often speaks and teaches at events about local food. When she’s not out gathering seaweed or smoking black cod, she might be found judging culinary masterpieces or interviewing young farmers and mad scientists.

Since 2017, Bright has moderated community discussions throughout Oregon on local seafood through the NEH-funded Oregon Humanities Conversation Project. In Fall of 2018, she will debut a new program called “Why DIY? Self-Sufficiency and American Life” that will allow Oregonians to share their philosophies and projects with one another.

Bright taught literature and food studies at the University of Oregon in Eugene for seven years, led a faculty research group in the emerging discipline of food studies, and won a national pedagogy award for a team-taught, interdisciplinary class on bread. She holds a PhD from the University of California at Irvine and a Master Food Preserver certification. She’s most proud of her collaborative projects, including co-hosting the local food radio program Food for Thought on Eugene’s NPR affiliate, and co-curating “Recipe: The Kitchen and Laboratory in the West, 1400-2000,” an exhibition of rare books and ephemera in the UO Special Collections at Knight Library.

Her writing — on subjects as varied as Olympia oysters, chowders in the West, steelhead recipes, canning albacore, seed science, Dutch herring, Taiwanese fruit, and the history of restaurants — appears in Gastronomica, SeriousEats.com, Oregon Quarterly, NPR’s The Salt, AAA’s Via and Journey magazines, and Eugene Magazine, among many others.

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