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Articles written by Kate Edeker

Kate is currently in the Publishing & Writing MA program at Emerson College. While in undergraduate, she spent time working in the kitchen of a Mediterranean restaurant, where she fell deeply and permanently in love with the culinary world. And if you're making a grilled cheese sandwich, she encourages goat cheese with raspberry jam on the top.

SoYoung Cooler Bags


SoYoung’s Large Cooler Bags are the ideal size for a six pack of your favorite beer, or for stocking up on water and snacks. All SoYoung Large Cooler Bags come equipped with a messenger strap, mesh pocket on the back, and fully insulated (and leak-proof!) lining with removable insert for easy cleaning. Whether picnicking with […]

Meeting the Staff: Katie Aberbach


In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you’ve come to love. Have specific questions for or about our staff? Be sure to send […]

Meeting the Staff: The Interns


In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you’ve come to love. Have specific questions for or about our staff? Be sure to send […]

Meeting the Staff: Amy Scheuerman


In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you’ve come to love. Have specific questions for or about our staff? Be sure to send […]

Meeting the Staff: Stephanie Skinner


When Stephanie Skinner, the publisher and co-founder of culture, first envisioned the magazine, it was “a nice little magazine nestled in the woods of the Berkshires. We’d dabble a bit in digital, but we’d never stress ourselves out.” And the world of cheese is thankful that she was wrong. culture has grown beyond its humble origins, bringing the […]

Meeting the Staff: Becca Haley-Park


In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you’ve come to love. Have specific questions for or about our staff? Be sure to send […]

Meeting the Staff: Kate Arding & Elaine Khosrova


In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you’ve come to love. Have specific questions for or about our staff? Be sure to send […]

A Little Cheek in the Name of Cheese


For the sixth year in a row, Fromages de Terroirs, a non-profit organization, offers its irreverent, racy, and humorous calendar in the name of history and the preservation of traditional, French cheese. According to the Association, practices dating back centuries, and that have produced such classics as Banon,Comté, and Camembert, are being overwhelmed by industrial growth, threatening the […]

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