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This bio is written in the 3rd person, which Linda finds incredibly lame, however she has succumbed to convention for the sake of popular conformity, which is something she does rarely and badly. See how hard she’s trying to please you? Such a giver, that Salty. If you want to check out Linda on tv, in magazines, and see her other curriculum vitae-worthy mentions, scroll down below the bio.
Linda in the kitchen, age 3
Linda Miller Nicholson lives in Seattle, and she’s an award-winning food blogger, entrepreneur, and all-around bon vivant. She grabs attention with her fuchsia pants and a personality taller than a supermodel on stilts, but she captures hearts and stomachs with her writing, which is like a Technicolor journey through a pop-culture kitchen.
She’s cultivated a reputation for avant-garde food, but she makes replication compellingly-accessible. She’s made an indelible mark in the cooking niche known (for better or worse) as molecular gastronomy. Her work in the field has earned her the title of the “Lady Gaga of Food” by the Cooking Channel’s Food(ography).
She earned major foodie-cred during the years she spent at the core of the Slow Food movement in Torino, Italy. That experience anchors her culinary perspective and is never far from her whimsical take on New American Cuisine. She firmly believes that cooking should be from the hip and never staid or excessively traditional. In essence, she seeks to bring the best of the farm to the hippest of tables, and she inspires her readers to do the same.
She’s a recovering stiletto ninja; she hung up the nunchucks in favor of her current role as resident foodie fashionista (but she kept the Louboutins). Hypermodern gastronomy makes her test tubes bubbleth over like a pent-up schoolgirl in the Juventus locker room. She’s out to prove that anyone can spherify and gellify with soul and like a pro without the investment of a degree in the culinary arts.
Her food reflects her personality; it’s from the earth and the heart. She pairs those rustic qualities with a sense of high drama that encourages visceral cravings and sometimes deep thoughts. This blog is her invitation to readers to look, touch, create, and taste this simplified, fun, and beautiful form of cooking.
Linda teaches cooking classes in a variety of subjects including burrata cheese and pasta-making, spherification, modernist technique and more.
She welcomes opportunities for recipe development, product reviews (kitchen gadgets, etc), and promotional appearances. Drop her a note: linda (at) saltyseattle (dot) com.
Salty Seattle Featured in the Media:
Television- Foodography, MasterChef USA, New Day Northwest, Komo4 News, Fox News
Web- The Today Show, LA Times, Publisher’s Weekly, The Independent (UK), Food 52 News, Zagat, Gothamist, The Food Network, Grist, Serious Eats, Seattle Magazine, Seattle Metropolitan Magazine, Eater, Seattle Examiner, Seattle Weekly, The Daily Meal, Foodgawker, Tastespotting, Shutup Foodies, Foodista, Food News Journal, Fine Cooking, and Seattlest
Print- 425 Magazine, Seattle Child Magazine, Edible Communities Magazine, Seattle Weekly
Salty Speaking Engagements and Awards:
International Food Blogger’s Conference 2011- Ethics
Foodbuzz Festival 2010- Writing Workshop
Seattle Weekly Web Awards- Best Twitter Feed (food)
2011 Foodbuzz Awards Nominee: Best Writing Voice, Most Humorous Blog
Sous Vide Supreme Blog Ambassador
Electrolux Featured Blogger with Kelly Ripa and The Cake Boss
Regular Freelance Contributions:
Serious Eats, Grist, Seattleite Magazine
Charity Contributions:
Creator of the Nudie Foodies Cookbook benefiting Japan post-tsunami/earthquake
Cooking Channel's Food(ography)
New Day Northwest King 5, NBC
Masterchef Promo, Q13 Fox News
Cooking Sous Vide Komo 4 ABC
I’m a culinary student. You have a neat blog. I like it!
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Linda, where do you teach? Do you do group events? What about a mother/dot (daughter) bookclub for 11-12 year olds? I know some elements of your delightful tour would need to be tuned down for the young uns. If that is not a hot button for you…perhaps my adult bookclub would be more appropro?
Thank you!
Chris Kane
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Dear Linda,
You have probably noticed that live sea salt has a bit of an oily feel. You can mix this oily/damp salt half and half with organic grape seed oil and the oil at the top will take on youth restoring properties within a few days. Several people have reported that it reduces wrinkles and scars. It can also be consumed internally.
You can also precipitate sea water or whole sea salt mixed with water using lye. This precipitate has doubled plant production and appears to have health benefits. See:
www.subtleenergies.com/plant-lynx.htm
for examples of the plant benefits.
With kindest regards,
Barry Carter
bcarter@igc.org
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I am Barbara from California . I use to be Jonas aunt: married to his uncle BOB.
I have Jill 39 , Jonathan 37, Jennifer 33. Gaye Nicholson-Haynes said to look you up in Salty Settle. So happy to see Bentley.
we talk about our grandson and She is very proud of you and Jonas.
I am not good with the computer but happy you might see this and maybe some day if you have time JUST say HELLO.
Love Barbara
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Loved the article and quoted it in a post.
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I just had to say that your son’s name is so awesome. He should totally go work for the CIA when he’s older.
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Linda Reply:
June 21st, 2011 at 13:21
@Ben Presley, thank you- I wanted him to be an architect but that is such a great suggestion that i think i’ll take it
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Hi, you take excellent pictures. I am curious of what equipment you are using. Love what you do.
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Enjoyed reading this. Thank you
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Hi, Linda, and thanks for mentioning my name to Rodney Payne !
Did I know you’d spent time in Torino? Do you know that I spend a lot of time (when I’m in Seattle) up at Enza Cucina Siciliana on Queen Anne? You should come by with your family !
Cheers!
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Hi,
I just saw you on Foodography. I really like your mozzarella bubbles. What a neat idea.
Julie
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Linda Reply:
April 4th, 2011 at 14:15
@Julie, so glad you liked them!
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Happy to finally read your blog. I have heard so much about it from a mutual aquaintance. I love that you use duck eggs! I am a small chicken/duck/goose egg farmer in CA and am always singing the praises of baking and cooking with duck eggs.
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Linda Reply:
March 31st, 2011 at 11:39
@BJ, ooh, duck eggs are my favorite- how exciting to have a comment from a farmer! maybe one day i can come and have a look around next time I’m in the area…
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BJ Reply:
April 24th, 2011 at 06:24
@Linda, You are always welcome to come have a visit.
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So, do you miss Twin Falls ever? And how about the Mackay Rodeo? Remember that guy getting crushed by the bull? Been a few years… you can take the girl outta Idaho but can’t take Idaho outta the girl…. did your mom teach you to cook? Where did you learn the molecular cooking?
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This is hilarious. Love it. Very clever.
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What’s up with the rude comments here? I’m kind of flabbergasted…more just confused at the need for such nonsense. Linda, I’ve been reading your blog since I found you through the Foodbuzz contest, and I love what you do! Great photos, great food, fun writing style. Thanks for entertaining us all…
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I saw the posts from haters. I guess I never expected food blogs to be that controversial, so I never thought about leaving feedback to counter those with ego issues that decided to come bash you… But here I am, saying I really enjoy your posts and recipes, and your writing style is one of my favorites in the food blogging community. Thanks for sharing all of it!
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Hey hot stuff. What can I do with de-boned, skinless turkey breast? Only a clever little minx like yourself can sort it out. Help me Obi Wan Kenobi, you’re my only hope…..
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I find it funny that you feel the need to delete any post that doesn’t suck up or praise you… it just shows you can’t take any criticism.
Btw, your boobs are practically falling out in your pic. It doesn’t look artsy, just looks like you’re screaming out for attention. It would actually look really nice at a different angle that wasn’t shot for the sole purpose of having an over abundance of cleavage.
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Kent Reply:
February 28th, 2011 at 21:22
Geeze Larry, a Lot of us like reading Linda’s stuff. I find her writing informative, funny and refreshing. It appears like you got a little jealousy thing going. Did you an Linda have a relationship at one time? Or are you just mad because you can’t cook Chef Boy’R'Dee and pre-made garlic bread and have them arrive at the table within a reasonable time frame?
Like my grandmother said, “If you can’t say something nice, don’t say anything at all.”
You don’t need to come back to her blog, she has lots of fans.
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I’m currently laughing at your video (burning eyebrows) and can’t believe you were on masterchef! Awesome.
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As a fellow Seattle food blogger, all I can say is, what the hell is up with this weather??? I’ve finally relegated myself to making soup on Labor Day weekend. Depressing!
Velvet Corn Soup with Crab and Bacon
If you like, check out the full recipe (and my rants about the lousy Seattle weather) here: wp.me/puWta-6o
Great blog by the way!
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Your blog is one of the best I have seen. You are truly an inspiration. I live in Seattle, so this excites me to read. I would love to take some lessons from you on day! Big fan of yours, huge. Cheers!
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Your blog has entirely blown my mind.
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@JPN
Definitely brine it! You will not regret this decision.
Enjoy!
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Hi Linda!
Just thought I would say hello :) I just read about you on Seattlest. Congrats on Master Chef – Seattlest is backing you for the win! It looks like all else is well.
Great picture btw.
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To brine the turkey or just to salt it?
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I’ve gotta say, your site is absolutely gorgeous. I found you via FoodBuzz, but I’ll be a loyal follower outside of that interface too. Your hand-harvested salt post was especially interesting – I’m always looking for something sort of crazy to do too, and that is *just* the sort of thing.
Great work, Linda!
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