Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes. Mark founded Umami in 2014 with the desire to create a place for curious cooks who want to use what we eat and how we cook as a lens to explore the world. His work at Umami focuses on creating recipes that dig deeper to find ingredients and techniques that produce memorable dishes. He also writes about the cultural impact of food by focusing on what we eat, how it’s grown, and why we eat it. Mark is also a member of the International Association of Culinary Professionals (IACP). Education Mark has a BA in Government from Saint John’s University and a Master’s in Public Administration from Hamline University.

The view from Haleakalā is the type of view that inspires people to travel across the globe, to stand at the summit, to look out, and to try and make sense of the immensity in front of them. As amazing as the view from the top of Haleakalā is the real magic is inside the valley.

In this Umami Bites We Chase a Partly Cloud Eclipse, Smoke Some Chicken, and Make a Greek Salad Inspired by the Sun.

Smoked chicken quarters have a rich, smoky flavor and warm buttery texture. Smoking chicken quarters is a delicious dish for barbecues, picnics, and dinners.

Sometimes it feels like Ely’s purpose in life is to make people less afraid of the woods. Nestled on the edge of Superior National Forest, Ely is home to two internationally recognized wildlife centers, the Root Beer Lady Museum, and has more places to hike, bike, and paddle than you can cover in a lifetime.

In this Umami Bites, we figure out how to build a better BLT, grill delicious cauliflower, and give roast beef a long hot bath.

In this Umami Bites we unleash our best pulled pork recipe, figure out what natural means on food labels, and reveal the best places to watch the solar eclipse.