Mark Hinds

  • Mark Hinds

The reason I started Umami is because I’m someone who is deeply interested in the world of food from what we eat, to how it's grown, to why we eat it and I love working with creative, curious people who have a sense of adventure. My goal with Umami is to create a place where we can work together to explore the richness of the world around us.

I really hope you enjoy reading Umami and that you come along on this adventure with us.  I’m not sure where it’s going, but I do know we are going to try all sorts of new things and that some will work, some won’t and that’s ok – because in the end the journey matters a lot more than the destination.  You can reach Mark here or follow him on Facebook.



Geese flying in formation
Daniel Swenson-Klatt | October 14, 2016

The V formation itself is a thing of beauty.  I understand that on long journeys one person cannot be expected to carry the full weight and responsibility.  When it is shared, the burden is lighter, the investment is deeper, and there is a benefit to having a range of experience to draw upon. 


Caramelized Onion White Bean Dip
Laura Burrack | January 2, 2017

This creamy white bean dip is a delicious and healthy appetizer with a touch of sweetness from the caramelized onions that is perfect for serving with crackers or vegetables. 



Persimmon pudding
Mark Hinds | January 12, 2017

With its warm fall flavors, a hint of cinnamon, and creamy texture persimmon pudding is a delicious dessert everyone should try.