Hello Cheese Fans,
Well, the day has come. After three and half years working with culture, I'm off to conquer a new horizon.
Whether as assistant editor or web editor, my time at culture has been riddled with education of all sorts (cheese, food, publishing, writing, facebook posting...), and I wouldn't have it any other way.
I will miss working at the magazine immensely, and I'll miss our Facebook and Twitter communities just as much. You all are a special group of people, all tied together by one super-strength love. Three cheers for cheese!
Luckily, I'm leaving my responsibilities in Becca's capable hands. As our new social media manager she has stepped up to the plate like a champ this week, taking care of business on Facebook, Twitter, and the website. She rocks!
For the past 10 months, Laurel Miller (culture contributing editor) and I have been working on the "Cheese For Dummies" book for Culture. Yes, THAT For Dummies title. You know, the yellow & black series that attempts to distill all kinds of topics down to their most basic, most understandable form. It was quite the experience, I can assure you, even with the Culture crew supporting us. And although it may not be how other books or cheese experts classify cheese, we decided on very simple designations for a pretty confusing subject that we feel speaks to those of us who aren't experts nor care to be. Because we just want you to love cheese even more without having to feel like you're tackling a science project. I can't let the cat outta the bag yet (sorry!) but if you're interested, the book will be out in June. Or you can contact me directly for more info: firstname.lastname@example.org.