Barb Hudson

• Growing up in the Pacific Northwest, Barb developed an early love of fresh salmon, Dungeness crab, and the kind of strong coffee that could double as a survival tool.
• Barb has experienced good food all over the U.S. — from Swinomish smoked salmon and fry bread in the Pacific Northwest to Louisiana étouffée, moose jerky in Alaska, Oklahoma fried okra, and the pepperoni rolls that won her heart in West Virginia.
• Whether she's tracking down the origins of a beloved comfort food or figuring out how to stretch a can of tuna into something worth bragging about, Barb's driving question is always the same: how do we make good food work for real life?

Experience

Barb is a writer and researcher with more than 30 years of experience, the last decade spent covering home, kitchen, and lifestyle topics professionally, including for Static Media's House Digest. She joined Daily Meal because she believes food is one of the most powerful ways people connect, and that every meal has a story worth telling. She was shaped by two family cooking traditions: Scottish and Irish recipes passed down from her father's side and Native American and Appalachian dishes from her mother's. She came to food writing the way most people come to food -- through memory, family, and a lot of time at the stove. A hands-on home cook who also bakes bread, smokes meats and cheeses, ferments, and preserves, Barb believes great food is for everyone regardless of budget or skill level.

Education

Barb earned an associate's degree in anthropology from Whatcom Community College.