Kristen Hartke is a food writer, recipe developer, and culinary producer known for her work in plant-based cooking and food journalism. She has contributed to publications such as The Washington Post, NPR, Food & Wine, and Eating Well. Kristen's career includes roles in restaurants, culinary producing for celebrity chefs, and managing a cooperative art gallery. She has also worked on recipe testing and development for cookbooks, including Joe Yonan's Cool Beans and Mastering the Art of Plant-Based Cooking. Kristen is a member of Les Dames d'Escoffier International and teaches food journalism at American University. Her passion for storytelling and sustainable food systems has made her a respected figure in the culinary world.

Before achieving success as a food writer and editor, Kristen Hartke built a diverse career that included working in restaurants, culinary producing for celebrity chefs, managing a cooperative art gallery, and serving on the communications team in the Clinton White House. She also worked as a community organizer and co-authored a children's book. Kristen's early experiences in recipe testing and development for cookbooks, as well as her background in photography and fine arts, laid the foundation for her impactful work in food journalism and plant-based cooking.

Kristen Hartke built her fortune through her diverse career in food writing, recipe development, and culinary production. She has contributed to renowned publications like The Washington Post, NPR, and Food & Wine, showcasing her expertise in plant-based cooking and food journalism. Kristen also worked on recipe testing and development for cookbooks, including Joe Yonan's Cool Beans and Mastering the Art of Plant-Based Cooking. Her ability to craft compelling stories and develop innovative recipes has been key to her professional achievements and financial success.