Good Food
Likening Normandy and Brittany to Seattle, Renee Erickson specializes in simple seafood
Renee Erickson spent summers with her family on the Tulalip Indian reservation north of Seattle, where her brother and dad would sneak out in the early hours of the morning to fish.
By Evan Kleiman • • 5m ListenRenee Erickson spent summers with her family on the Tulalip Indian reservation north of Seattle, where her brother and dad would sneak out in the early hours of the morning to fish. She would eventually find her way onto the boat and went on to open her first restaurant by the age of 25. Best known for her approach to seafood, she is roasting bone marrow, pickling chanterelles, and whipping up a staple of duck-fried potatoes in her cookbook “ABoat, a Whale & a Walrus.”
Renee Erickson became competitive with her older brother who would steal away with their father on early morning fishing expeditions. Her love of seafood is evident in her cookbook, “A Boat, A Whale & A Walrus.” Photo courtesy of Sasquatch Books.
The full episode
6 of 6
Fin-to-fin cooking, crustaceans, urchin- 0:00Cooking ‘fin-to-fin’ with Chef Josh Niland
- 12:04Spending a year eating an all-fish diet
- 26:20Exploring the world of sex, violence, and romance under the sea
- 35:05Diving for uni in Santa Barbara with Stephanie Mutz
- 42:17Glimpsing inside Gabriela Cámara’s Mexico City kitchen
- 50:56Likening Normandy and Brittany to Seattle, Renee Erickson specializes in simple seafoodYou’re reading this
The full episode
6 of 6Fin-to-fin cooking, crustaceans, urchin- 0:00Cooking ‘fin-to-fin’ with Chef Josh Niland
- 12:04Spending a year eating an all-fish diet
- 26:20Exploring the world of sex, violence, and romance under the sea
- 35:05Diving for uni in Santa Barbara with Stephanie Mutz
- 42:17Glimpsing inside Gabriela Cámara’s Mexico City kitchen
- 50:56Likening Normandy and Brittany to Seattle, Renee Erickson specializes in simple seafoodYou’re reading this