Jo Mancuso, OPB

Jo Mancuso


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Past articles by Jo:


Save The Leftovers, Save The Planet? New Cookbook Tackles Food Waste

“Scraps, Peels and Stems” is full of insights, strategies and tips to help manage food waste in daily life, plus simple, enticing recipes for quick gratification. → Read More


Portland Girls' Cookbook Raises $10,000 For Jane Goodall Chimps

As sixth-graders, 14 Portland, Oregon, girls decided to create a fundraiser vegetarian cookbook. As high school freshmen, they just donated $10,000 to Jane Goodall's sanctuary for rescued chimpanzees. → Read More


Rose City Yarn Crawl Varies Its Pattern With A Few Deft Stitches

The 2018 Rose City Yarn Crawl had fewer participating shops, but more fiber fans — about one-third of the estimated 3,000 total crawlers — were able to explore the yarny wonders of all 11. → Read More


Let Portlander Andrew Barton Coach You Through His Russet/Rye Apple Pie . Arts & Life

If you’re recipe dependent, you may mumble, “Wait, what?” while paging through “The Myrtlewood Cookbook, Pacific Northwest Home Cooking” by Portlander Andrew Barton. An earlier edition of “The Myrtlewood Cookbook” — Kickstarter-funded and self-published — grew out of this Portland cooking team’s pop-up dining project; the expanded version offers 100 recipes redolent of Pacific Northwest flavors.… → Read More


Waste Not-Want Not Onion Skin Powder Revs Up Cheese Biscuits

Transforming onion skins into powder reduces food waste and imparts depth of flavor to cheese biscuits from Portlander Sarah Marshall's new canning and preserving cookbook. → Read More


Quick! Try Easy Soups From Scratch With Breads To Match

Portland's Ivy Manning shows us how to warm up when the chilly rains arrive: Soups from scratch with breads to match, on the table in one hour tops. → Read More


Upside-Down Fig Mochi Cake Smacks Of Korean Fusion Cuisine . Arts & Life

Rachel Yang describes herself as a Korean chef who doesn’t cook Korean food. The four restaurants — three in Seattle plus Revelry in Portland — she co-owns with husband Seif Chirchi are not Korean restaurants. “My Rice Bowl” reflects the personal Korean-fusion cuisine of Rachel Yang. So, unsurprisingly, the recently published “My Rice Bowl, Korean Cooking Outside the Lines” by Rachel Yang and… → Read More


Invasive Valley Trees Yield Perry-Poached Pear Frangipane

Pears have become a top invasive tree in the Willamette Valley but hard cider crafted from fruits picked in abandoned orchards makes for sweet sipping — and baking. → Read More


Sip Away Autumn Chills With Bauman's Apple Cranberry Warmer

The fall harvest underway in Oregon's Willamette Valley orchards yields pure apple juice from dozens of varietals, for brewing this quick, flavorful stovetop drink. → Read More


Portland Chef's Viet-Creole Gumbo Steeped In Family History

From a new cookbook of Portland restaurant recipes, Anh Luu's Vietnamese-Creole gumbo tells the story of her family's journey from Vietnam to New Orleans to Oregon. → Read More


Go Big With Portland's 'Tasty' Diner Favorites At Home

Fermenting superversatile kimchi is way easier than you think. Case in point, the recipe for this Korean mainstay in the new cookbook "Hello, My Name Is Tasty" by John Gorham and Liz Crain. “In Korea, kimchi is used as a verb,” explains Liz Crain, coauthor of “Hello! My Name is Tasty, Global Diner Favorites from Portland’s Tasty Restaurants.” That sets the pace — this cookbook hits the ground… → Read More