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Katherine Tallmadge
Swedish Bio
A compelling speaker and experienced media personality, Katherine Tallmadge has reported on food and nutrition as a correspondent and producer for the Television Food Network. She has been a frequent guest on CNN, National Public Radio, and appears regularly in other national media venues, including ABC’s 20/20, NBC News, C-SPAN, and Fox News.
Katherine has written food columns for The Washington Post, SHAPE magazine, Vegetarian Times, and other publications. She has been featured in many major newspapers and magazines, including The New York Times, Newsweek, USA Today, Good Housekeeping, Women’s World, Family Circle, Cooking Light, Eating Well, Fitness, Self, Oxygen, Los Angeles Times, Chicago Tribune, Washington Times, Modern Maturity, Harper's Bazaar, Food and Wine and First for Women.
She regularly designs and delivers presentations to groups as diverse as The Smithsonian, National Geographic, Georgetown University, and Pricewaterhouse Coopers.
Besides being one of the foremost national food experts, holding a degree in food and nutrition from the University of Maryland, Katherine has had a life-long love affair with Sweden, its culture, cuisine and people.
The daughter of a Swedish mother and an American father, Katherine has been visiting Sweden since she was a little girl. During her regular visits, she soaked in every possible aspect of Swedish food and cooking. She took many fishing trips on her Uncle Olle’s boat. She received early lessons on cleaning, smoking, grilling, pickling – and any method one could name – of preparing fresh fish.
Katherine was raised in the Swedish culinary tradition. She’s picked wild blueberries, strawberries and mushrooms in the Swedish archipelago, then watched as her grandmother (mormor) and Aunt Ingrid prepared treats with the bounty. She and her mother have dined regularly on crepes with lingonberries and cream – one of her favorite dinners. She’s delighted in all of the unique foods her family introduced her to, the grainy rye breads, the special cheeses and yogurts, the smoked reindeer meat, and of course, Swedish caviar, shrimps, crayfish, meatballs and lingonberry sauce! She’s experimented with a variety of her family’s Swedish recipes in Sweden and the US, in Washington, D.C. where she lives and works. After one visit during the famous Midsummer festival, she wrote the article, Swedish Summer: Feast A Night Away for The Washington Times.
Katherine’s watched gratefully and knowingly as Sweden has finally become a recognized culinary destination. She calls Swedish cuisine the ultimate “nouvelle” cuisine. It has a simplicity and freshness. It’s elegant, yet down-to-earth, which is a way she describes the Swedish people and even Swedish design.
Katherine is currently writing a book about Swedish cuisine and health. She is a board member of the prestigious Les Dames D'Escoffier, a worldwide group of accomplished women in the fields of food and wine. She is a member of Slow Food and organizes many programs designed to advance education and foster appreciation for fine foods. She is a member of the Swedish American Chamber of Commerce.
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