Hoang Samuelson - The Takeout

Location

Portland, OR

School

Portland State University

Expertise

Cookbooks, Curating Recipes, Food Research

For the past three years, Hoang served as a senior editor for BooknBrunch.com, an online community of food and book lovers, where she led a small team of editors.
She's interviewed cookbook authors Faith Kramer and Madhushree Ghosh, bestselling food mystery novelist Mia P. Manansala, and others.
Hoang has written for many online publications, including The Kitchn, The Takeout, Catapult, and more.

Experience

Hoang Samuelson is a writer, editor, and aspiring fiction author. Her work focuses on food, family, and the stories we tell one another. She has a special interest in profiles, particularly those who write about food and their connection to family stories through recipes. At BooknBrunch, she managed an editorial calendar, assigned edits, and scheduled posts, as well as curated and interviewed best-selling authors for profiles featuring new books and stories that matter to the BooknBrunch community. Hoang prides herself on juggling multiple priorities, researching, interviewing, and telling unique stories. When she's not writing, you can find her reading, drawing, and playing with her dog.

Education

Hoang is a proud alumnus of Portland State University with a Bachelor of Science in business administration and psychology.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.