Margo Greenman
Margo (Greenman) Jorgenson is an enthusiastic beverage, entertainment and travel freelance writer. A graduate of the University of Washington with a Bachelor’s Degree in Arts, Media and Culture, Margo is inspired by the world around her, and committed to exploring and tasting her way through life, sharing her experiences along the way. Margo lives in Gig Harbor, WA, with her husband, Aaron. When she is not writing, you can find her reading, surfing, sailing, camping, and enjoying the enchanting world around her.

Culinary Chemistry: Beer-Soaked Scalloped Potatoes

Thanksgiving has come and gone, but just around the corner awaits another holiday feast (or two or three depending on how large and extended your family is). If you’re like me and have more than a few holiday gatherings to attend this season, it’s great to have an...

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Culinary Chemistry: Boozy Bánh Mi Sandwiches

Every culture has its version of a sandwich. Americans rejoice over ultra-long subs, Mexicans dish up mouth tantalizing tortas and the Vietnamese are revered for their savory and spicy bánh mi. I like to consider myself a connoisseur of sandwiches, and indulging in...

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Culinary Chemistry: Chicken and Dumplings with White Wine Broth

I love chicken noodle soup. It’s hearty, easy to make and a cure all for the common cold (even if only mentally). You can swap out the noodles for something else (like I did in this recipe for grown up chicken soup with rice) or add other creative spins to reinvent...

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Drifters: Sparkling Hill Resort

As a traditional European-style spa, Sparkling Hill Resort in Vernon, British Columbia offers a rejuvenating wellness experience where love-struck honeymooners, stressed-out CEOs and worn-out retirees alike can slip into something a little more comfortable and enjoy a...

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Culinary Chemistry: Cider-brined Pork Tenderloin

I love 30-minute and make-ahead meals as much as the next person, but some things you just can't rush. But creating a piece of edible art doesn't necessarily mean you have to spend an entire day in the kitchen—sometimes it just requires a little bit of planning ahead....

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Culinary Chemistry: Bacon Jam and Cider Pinwheels

Harvest season is in full swing and the flavors of autumn are abundant. However, while latte lovers line up for pumpkin spice flavored coffee, I’m hunkering down at home with an assortment of dry-hopped, mulled and traditional-style ciders instead. With so many small...

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Culinary Chemistry: Indian-style Chicken Curry with Chardonnay

Fall has officially started and with cooler temps and pumpkin spice everything, it’s feeling a lot like autumn. While I do prefer to drink my coffee black, the current pumpkin spice craze has me craving foods with a little bit more flavor. One of my favorite dishes to...

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Culinary Chemistry: Beer Brats in a Blanket

Football season officially kicks off today, which, if you’re like me, means the return of over-the-top game day feasts complete with nachos, dips, buffalo wings, veggie platters, Bloody Mary’s and about a dozen other bite-sized snacks to carry your appetite into the...

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Culinary Chemistry: Drunken Hot and Sour Soup

As the long, dog days of summer dwindle and cooler temps set in, a piece of me gets excited. Don’t get me wrong, I cherish hot, sunshiny days more than most, but while I’m dipping my toes in the water or soaking up some rays deck-side, part of me longs for my favorite...

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Culinary Chemistry: White Wine Lasagna with Sausage and Spinach

Not everyone likes tomatoes. How this is a fact of life, I don’t know, but it’s true. Around my house, I’m known for putting tomatoes in just about everything, so when I’m having company over who may feel averse to the pulpy, red fruit, I have to dig deep into the...

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