Alexandra Howard interviews veteran cheese distributor and former American Cheese Society President Kathleen Shannon Finn, for culture's spring issue

The essence of my career is that it’s kind of been one accident after another that’s landed me in wonderful places. Originally, I was going to be an English teacher, but instead of teaching English I ended up educating about cheese.

Providence may be the capital of the Union’s smallest state, but its food scene is plenty big. Home to the world’s largest culinary school, Johnson & Wales University, and to the greatest number of working artists per capita in the United States, Providence has a vibrant, progressive eating scene. The city’s small size works to its advantage, making it easy for farmers and cheesemakers to transport their produce to its bustling markets and restaurants. As a result, the community has long been at the head of the farm-to-table movement. Manifesting the state motto, “Hope,” with their entrepreneurial optimism, local food producers, retailers, and restaurateurs have made Providence a food destination that is altogether providential.


To see a custom cheese map of Providence, click here