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Clare McGrane

Senior Producer

About

Clare is the senior producer for Seattle Eats with Tan Vinh, a food podcast from KUOW and the Seattle Times. She shapes the show from story selection to sound mixing, and works with the host and editors to bring a diverse set of guests on mic and engage with the show's audience.

Prior to Seattle Eats, Clare helped develop and produce the region's premier news podcast, Seattle Now. Her coverage spanned a variety of topics, but she specialized in covering the COVID pandemic and reporting on local governments. Before joining KUOW in 2018, Clare covered the health sciences beat at GeekWire, where she also produced the outlet's podcasts.

Clare grew up between the Seattle area and her family home in Ayrshire, Scotland. She graduated from the University of Washington in 2016 with a B.A. in Creative Writing and Journalism. Outside of work, Clare spends her time crocheting, bouldering, and playing a kind-hearted (if not very smart) Rider of Rohan in her Lord of the Rings roleplaying game campaign.

Location: Seattle

Languages: English, conversational French

Pronouns: she/her

Podcasts

Stories

  • Seattle is having a mortadella moment

    The hottest meal this summer is a cold one -- a simple sandwich, made with the highest quality ingredients. Food critic Tan Vinh and mortadella enthusiast Adam Weintraub explain why this simple deli meat is so delicious and debate the best mortadella sandwiches in Seattle.

  • Goodbye Seattle darling, hello meat pies

    Food Critic Tan Vinh explains why two beloved Seattle eateries closed suddenly and highlights two exciting new restaurant openings in the city.

  • A tip for enjoying ripe summer raspberries: Get them frozen

    Washington state produces 98 percent of the country's frozen raspberries, filling baked goods, jams and freezer aisles across the United States. Seattle Times food journalists Jackie Varriano and Tan Vinh discuss the raspberry industry and taste two popular snacks made with frozen Washington berries.
  • caption: In this file photo, homemade ramen made by biggest carbon loser contestant Will Wilson is shown at his apartment on Monday, February 10, 2020, in Seattle.

    6 tips to help Seattleites elevate their ramen game

    Lopez Island chef Josh Ratza wrote the book about taking ramen to the next level. In "Elevated Instant Ramen: Inspiration, Ideas, Ideology," Ratza explores the art and nuance of the ramen hack. It turns out, even a brick or styrofoam bowl of instant noodles can become a gourmet meal on a budget if you know where to look and what to add.

  • Three new restaurants you should know about

    Restaurant critic Tan Vinh explains why three new restaurants in Seattle are the most important openings to watch this summer. He recommends dishes at a Japanese fusion restaurant, a new fish and chips spot and a high-end tapas experience.

  • Revisiting Seattle’s best pizza

    Food critics from The Seattle Times debate who makes the best pizza in Seattle. They consider the key points in a great pie: Flavorful crust, umami sauce, exquisite cheese and good quality toppings.

  • Crying and feasting at a Georgian Supra

    Tan takes listeners to a Georgian Supra, an ancient feasting tradition that is less about the food and more about making ritualized toasts. The founders of a new company are hosting public Supras every week in Seattle, aiming to help guests make and deepen connections with their neighbors.