My name is Michael Natkin, and I live in Seattle, WA with my wife and our two daughters. By
day I've been a software engineer for the past 25 years, specializing
in computer graphics. For the past 10 years I've been at Adobe Systems
working on After Effects. Prior to that I worked on 3D for the web and interactive television at SGI and helped bring dinosaurs and Terminators to life at Industrial Light and Magic.
Whenever I have a moment to spare, I spend it in the kitchen or reading about food. In 2008 I took a six month leave of absence. Our first month, my family and I spent eating our way through Israel and Italy. Then I spent the next few months interning in the kitchen at Cafe Flora. Here's another article about the internship, over at Seattlest.com.
I've been a vegetarian since 1984. I'm passionate about bringing big flavors and good culinary technique to vegetarian cooking. Not to say I don't also love a big plate of Waffle House hashbrowns!
I'm always happy to hear from you! Please drop me a line at herbivoracious [at] gmail.com!) and follow me on Twitter.
Herbivoracious Around The Web
Michael and Herbivoracious have been featured on numerous websites. Here are a few clippings:
- Bi-weekly Seriously Meatless column on Serious Eats.
- Food photography featured regularly on TasteSpotting, foodgawker and Food & Fizz.
- Cooking live on Allrecipes.com Thanksgiving 2009 webcast.
- Guest posting a reader-requested recipe on Apartment Therapy's "The Kitchn" blog.
- Guest post on SEOBook.com "Taking Your Beginning Blog to the Next Level of Traffic".
- Honored by Saveur as a "Site We Love" (twice).
- My "underground" dinners reviewed at The Frantic Foodie.
- Sustainable Table featured my Persimmon, Parsley and Olive Salad.
- Seattlest.com interview about leaving the cubicle for the kitchen, when I interned at Seattle's Cafe Flora.
- Guest judge for Taste TV's inaugural Seattle Luxury Chocolate Salon.
Mansi commented on Chocolate Eclairs - Recipe:
I am a sucker for Eclairs! and your looks fab!!:)
This would be perfect for the Valentine special giveaway I'm hosting on my blog, if you'd be kind enough to participate!:) ...
French Cooking for Dummies commented on Things That Go Crunch In The Night - Making Your Food Pop, Part 4:
Facebook page joined! Adding crunchiness to a dish is not easy, I must admit I often skip that one... Great inspiration, I'll keep your post in mind and look for new ways to make my dishes crun ...
Michael Natkin commented on Golden Beet Tartare (Ok, Really, Diced Beet Salad) - Recipe:
@John - love the variations! Good to know it works with canned too. We ate at a great Seattle place recently, Steelhead Diner, and they had a beet tartare on their menu too, though it was quite a b ...
Nath commented on Understanding Deadly Food Allergies - This Post Could Save A Life:
Here's a link I found that is useful if you travel and don't know the local language very well. You select your allergies in the list and the language you want, then it translates them all ...
Sue commented on Chimichurri - Argentine Parsley Sauce - Recipe:
Yeah, that's what I thought. Oddly enough, it's a middle Eastern vendor who sells this, too. Which kinda cracks me up.
They also do olives in the chimichurri... different types of o ...
Michael Natkin commented on Chimichurri - Argentine Parsley Sauce - Recipe:
Sounds like chimichurri to me! Delicious stuff.
...Sue commented on Chimichurri - Argentine Parsley Sauce - Recipe:
While it's probably not a true chimichurri, there's a vendor at my local farmer's market who sells a "pesto" made without nuts and cheese. Olive oil, parsley, garlic, and chop ...
Amy Clay commented on Things That Go Crunch In The Night - Making Your Food Pop, Part 4:
this reminds me...creme brulee. my favorite crunch.
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