About

Sweettater is a site for eaters, drinkers, dieters, health nuts, couch potatoes, junk foodies, gourmets, runners, yogis, friends, family and cats.

It’s about food, fitness, eating, cooking, exercising and enjoying life.

It is not about diet food, weight loss fads or guilt.

I am not a dietician (yet!), nutritionist, chef or personal trainer. But I do love food, researching health trends, learning to cook and promoting an active lifestyle.

Katie "Tater" Levans

Tater

Why Tater?

When I was born my brother Ben couldn’t say my name. Katherine Ruth became “Tafferin Roof” in two-year-old-ese. He used to go around telling people his new sister’s name was “Tafferine Roof tallin’ her Tatie”. As in… her name is Katherine Ruth but we’re calling her Katie. Aw. My simple two-syllable nickname was no better. “Tatie” quickly evolved into “Tater” and 25 years later I still answer to it.

If you feel so inclined, I’d love for you to contact me at sweettaterblog@gmail.com.

19 thoughts on “About”

  1. I, too, have found some peaches that actually taste like peaches. A real feat sometimes this far north. I think the good ones up here come from Michigan. You know these “Michigan peaches” are the best. I recently saw a tv blurb showing fried chicken outlets in Japan (I think). They had the usuals Ky Fried Chicken, Maryland Fried Chicken and who knew, Montana Fried Chicken. Nothing says fried chicken to me like Montana!

  3. Tater… the story is great about your brother. When I was first learning to write, my “J” and “G” looked the same. I was knowen for the longest time as “GOEY”. I agree with the SC & GA peaches, but when it comes to cooking, southern peaches really stand out! We do a peach cobbler that have very little added brown sugar, but you will think it has 25 lbs of sugar in it. The little bit of acid in the southern peaches really brings out the flavor when cooking. Just my 2 cents worth. “GOEY”

    • thanks joe! i’m coming to your restaurant soon! it’s been on my must-eat list for weeks now. so as soon as i can get a second to breathe (and eat away from the office) i’ll be there.

  6. greetings! i’m very new to the whole blogging thing, but found your deepfried article very enjoyable. Really lightened my mood after an all nighter of studying! So thanks for that. How can I subscribe to your blog??

    • hi greg! thanks for stopping by… you can subscribe to sweet tater by clicking RSS Feed in the top right of the navigation bar. once there you’ll be able to select if you’d like to subscribe via feed, iGoogle or Google Reader. thanks again!

  7. Hi, and thanks for your comment!
    I really liked reading your blog – I love working out and everything that has to do with food, so I found it very inspirational 🙂
    Maybe I should write more in English – sadly, Norwegian isn’t exactly a world language…

  12. I don’t know where else to put this, so I figure here is a great place…I love your blog and just wanted to let you know. I stumbled across it looking for elephant bookends (the picture of the drunk elephant graffiti caught my eye) and I have been so over blogs the past few months; feel like everything I read is either major self-promotion, cross-marketing to twitter or facebook or just general regurgitation. I know there are some great blogs out there but ehhh, anyway, just wanted to let you know yours was refreshing to read and had so much good stuff I’ll be checking out new content and back-reading as much as I can. 🙂

  13. Hi Katie! Thanks for heading over to my blog. I love your nickname. My grandmother called me her “sweet potootie” when she was still alive and your nickname totally reminds me of that. It would be really great if we can meet up sometime soon. Feel free to email me at foodiefresh@gmail anytime. 🙂

  14. Hi Katie! It was really nice meeting you last night! Your blog is great! Hopefully we’ll get together again soon, and definitely let me know if you want to hang out since we live close to one another 🙂

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