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Jonathan Kauffman

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Website

http://www.jonathankauffman.com

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jonkauffman

Genre

History, Cookbooks

Member Since

September 2017

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Jonathan Kauffman grew up in a lentil-loving Mennonite family in Northern Indiana in the 1970s. He went to college in the Twin Cities and then moved to San Francisco. After working as a line cook for a number of years, he left the kitchen for what seemed at the time like the more lucrative world of journalism.

Jonathan was a restaurant critic for 11 years in the Bay Area and Seattle (East Bay Express, Seattle Weekly, SF Weekly), where his criticism and reporting won awards from the James Beard Foundation, the International Association of Culinary Professionals and the Association of Food Journalists, among others.

He joined the staff of the San Francisco Chronicle in 2014. There, he covers the intersection of food and culture, whether that ...more

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What’s the best thing about being a writer?

Jonathan Kauffman Indulging my curiosity every day. When I get curious about something, whether it's a dish or a cook I see working behind the stove, I have an excuse t…moreIndulging my curiosity every day. When I get curious about something, whether it's a dish or a cook I see working behind the stove, I have an excuse to ask a bunch of questions. I most love telling the stories of people who make good food -- often, exceptional food -- but would never get the celebrity-chef treatment.(less)

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What’s your advice for aspiring writers?

Jonathan Kauffman Beside the obvious -- write and write and write some more -- when you write something, let it age for a while and then pick it up again. As I write, i…moreBeside the obvious -- write and write and write some more -- when you write something, let it age for a while and then pick it up again. As I write, it can take so much effort to surmount the obstacle of my brain to put words on a page that I get exhausted by the process and am just ready for it to be done.

But the most important stage of writing, for me, is rewriting. I set the file it aside for a while, then open it back up to read it as a stranger might. I get to delete cringe-worthy phrases, gaps in logic, and weird wording that way, before anyone has to see them, but I also find passages I'm proud of and want to expand. Being patient about the process of rewriting, sometimes several times, always makes the piece so much better.(less)

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Jonathan Kauffman’s books

Average rating: 3.94 · 1,081 ratings · 188 reviews · 2 distinct works • Similar authors

	Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat 3.94 avg rating — 1,081 ratings — published 2018 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Ein Register Von Lieber Und Schriften Die In Der Amischen Gemeinde 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars