Keren Brown

My name is Keren Brown. I am a doer, creative thinker, food entrepreneur, food writer and founder of Foodportunity, networking events for the food community.

I am the author of the Food Lovers' Guide to Seattle, I write about food, events and connecting people. My passion is helping people connect online and offline and helping Start ups connect with the right people through social media.

I am a mother of 3 kids under 4.5 (including twins).

My seattle love story......

When I moved to Seattle I didn’t know a soul except my boyfriend. (I’m happy to say he is now my husband!). I didn’t have a toe in the Seattle food world, but I have always loved food and, lacking much of a social thread, I spent my time cooking at home more I thought then, “If I am going to do this, I am going to do this right,” soI signed up for every cooking class in the city, started stalking supermarkets and volunteered at every event that involved food culture in some way. I was cooking more and spending all of my free time surrounded by foodies – life was great.

I started a blog so I could chronicle my daily food adventures, restaurant reviews and restaurant news. Behind the blog, I started the Seattle
Food Bloggers, a group for bloggers to meet and mingle. I connected with people in the industry and made many friends. Networking and connecting people came naturally to me and I thrived off of making awesome food connections. Before Iknew it, Foodportunity was born as the ultimate social networking event for anyone interested in food. A line of sold out networking events connected everyone in the food industry from chefs to restaurant writers, sometimes for the first time. I watched magic happen.

My first book, Food Lovers’ Guide to Seattle, was published in 2011, I published it after dining at over 400 restaurants, bakeries and specialty shops over a period of 3 and half months, all the while raising my family. I have had the fortune of celebrating openings of restaurants and mourning the loss of favorite food establishments. Most inspiring of all, I was able to pick the brains of chefs and restaurateurs. I helped in the front of the house, waited tables, prepped in the back and pitched in with administrative tasks. I learned what works and what doesn’t. I have a busy mind and I’m most happy when I’m doing something at all times. I thrive on activity and inhale social media to stay on top of the food sc