So recently, Will asked me to come up with some ideas for an ongoing online feature that will be on culture’s website. It took me a while, but a couple weeks ago I finally settled on a weekly blog/article featuring someone of interest in the food world. At first I was thinking that it would just be random bloggers that no one has really heard of. But since I am really looking to have fun and create interesting content for you to read, I decided to shoot for the moon. That’s when the adventure began. I started sending out a billion emails, that might be an exaggeration, only a million. The response I got, while still in progress, is quite promising. I have just completed an interview with Jonathan Gold, a popular and super cool food critic in LA and I have a bunch of well-known chefs signed on too. So keep a lookout, I will be posting one soon!
Hey Guys! Happy Halloween. Now I’m sure if you are reading this, you are always looking for a way to add a little cheese into your life. Well, if you are still looking for a Halloween costume for your child, I have a cheesy (literally and figuratively) idea to throw your way. Behold, the Mac N’ Cheese costume. You can't tell me that this kid is not going to collect the most candy.
I wish I was still young enough to go trick-or-treating. Also, how overrated is candy? I'd much rather have my pillowcase filled with an assortment of delicious cheeses. Can we figure out how to start this please?
Hi! I’m Alexandra and I am a new (excited, naive and food-obsessed) intern at Culture. I don’t know a ton about cheese but I love to eat it and I am eager to learn more. Will has asked me to make my first blog post and I immediately thought of ice cream. Get ready for your mind to be blown.
I cannot think of a better way to savor the last few days of warm California weather than with this amazingly delicious and savory ice cream recipe. I would have never thought to pair cheese and ice cream, but I must say that this Honey Goat Cheese and Fig Swirl Ice Cream, via Erin's Food Files, not only sounds fun to make, but even more fun to eat.