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About Beth



Beth Short-Rhoads

Dinner has always been my favorite part of the day. No matter what else is going on, when I sit down at the table surrounded by good food and people I love, my world is set to rights. In good times, I celebrate. In hard times, I'm carried. I started a weeknight meal service because I believe many others feel the same---but don't always have time to cook. It's an honor and a delight to craft small feasts each week to nourish families in my community, using skills I developed as a cook in Pacific Northwest restaurants.

Prior to starting Fireweed in 2012, I worked as a freelance writer with a focus on food, business copywriting, and ghostwriting. Summers I commercial fished with my husband Stephen on our salmon trollers, Bertha R and Equity. My introduction to the fishing industry came with eight seasons in canneries and on at-sea processors throughout Alaska and the Bering Sea.

I grew up in Anchorage and attended Dimond High before leaving the state to study at Western Washington University in Bellingham, where I earned a biology degree. Moving back to Alaska in 2007 was one of the best decisions I ever made, right up there with marrying my husband, having two daughters, buying a piano, and getting a dog.

What's next? I've written a cookbook featuring Fireweed menus woven into essays about life in the Alaska rainforest. You can find me in search of a publisher.

Maybe we'll meet someday,


Beth Short-Rhoads
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