Brooke Jackson-Glidden is the Editor in Chief at Portland Monthly. She often covers a range of topics including food and beverage, arts and culture, travel and outdoors, as well as gender and sexuality, with a particular focus on labor movements. Her work has been featured in notable publications such as Eater, MSN, and Portland Monthly.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
Portland, United States (Local)
Not enough data
Not enough data
Brooke’s coverage predominantly focuses on the local food and beverage scene in Portland, Oregon. She frequently features profiles of eateries, event coverage, and announcements related to the restaurant industry.
To effectively pitch to Brooke, consider offering unique stories about local restaurants or events that showcase the diversity and innovation within Portland's culinary landscape. Additionally, providing insights into emerging food trends or success stories of local establishments could capture her interest.
Given her focus on profile features and promotional deals within the food & beverage industry in Portland, proposals should offer compelling narratives about businesses or individuals shaping the city's dining scene.
This information evolves through artificial intelligence and human feedback. Improve this profile .
He was once called “the only Portland chef cooking Michelin-level food.”
No, Portlanders aren’t “living in hell.” But even if we were, it wouldn’t justify a military takeover.
The unapologetically ridiculous mall walker hosts the Food Court 5000.
Greatness is one thing. But it takes more than that to build a legacy.
Close the laptop and pound the pavement for martini dad hats and vinyl your biggest music nerd will love.
Weight stigma is rampant in public health and medicine.
By: Brooke Jackson-Glidden
Chef Jose Lalo Camarena, known for his pop-up Metlapíl, will lead the kitchen at the Malarkey, opening this summer in the Pearl District.
Slabtown’s Feli will embrace the charred and chilled-charcoal oven-roasted vegetables, crispy llauna rice with confit duck, and plenty of sherry.
By: Brooke Jackson-Glidden
Bar Sprezzatura arrives at the Heathman Hotel this fall
The cult of the Carmack's Spudnut is taking hold in Portland
