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Madison Trapkin

Articles written by Madison Trapkin

Former Editor-in-Chief Madison Trapkin is an Atlanta-bred, Boston-based writer. She graduated from Boston University’s Gastronomy master’s Program in December 2018 and started at culture in March 2019. She is passionate about The Feminist Agenda, pizza, and regularly watering her houseplants.

Chef’s Dish: When in Crisis, Make a Chicken Parm


Chris and Pam Willis turn to cheesy Italian-American classics and community to keep restaurant Pammy’s open.

Cheese Plate: Something Foraged, Something Bleu


Find the perfect cheese plate fixings right in your backyard.

In Season: Gooseberries


Gooseberries are the perfect foil for decadent dairy.

To Cheese Plates, and Beyond!


There’s never a wrong time for cheese.

Chef’s Dish: I’d Rather Be (Yoo)Eating


Photographed by Nick Surette Irene Yoo’s fourth-floor Brooklyn walk-up is exactly what you’d expect of a self-described “freelance photo producer and food creative” for the likes of Food Network and Food52. Her bookshelves—occupying an entire wall of her small kitchen—are filled with cookbooks, faded issues of the now-defunct Lucky Peach, rows of pastel glassware, a […]

Southern Comfort


Photographed by Bailey Garrot The small town of Athens, Georgia, is many things. It’s home to the Georgia Bulldogs (the University of Georgia’s pride and joy), it’s the birthplace of bands you’ve probably heard of (think: R.E.M., The B-52s), and it’s become a food haven for chefs like Peter Dale, who’s opened not one, but […]

Drinks with Cheese: Tasty by Nature


Photo by Madison Trapkin Natural is having a moment. The food world is abuzz with all things au naturel (please read in a French accent), and the world of cheese is no exception. Much like the labels “organic” and “pasture-raised,” “natural” refers to how things are made. In the case of curds, a natural cheese […]

Putting the Käse in Omakase


What do you get when you combine cheese, Japanese food, and two American Cheese Society Certified Cheese Professionals? The answer: an innovative, umami-filled omakase (meaning “I trust you” or “I’ll leave it up to you”) tasting menu prepared by Rachel Freier and Laura Sutter. The duo met at Murray’s Cheese Bar in New York City, […]

My Day as a Judge at The Cheesemonger Invitational


As I turned yet another corner in search of the entrance to The Midway, home to The Cheesemonger Invitational for the second year in a row, I wondered what I was walking into. The RuPaul’s Drag Race of cheese challenges? The Great British Bake Off of curd competitions? It was 10 a.m. and honestly, I […]

Australia is burning, and so are their dairies


Australia is still being consumed by the worst wildfires it’s seen in decades, and staggering numbers of dairy animals and dairy farms are among the casualties. The country’s fire season started in late July–bushfires are typical in northern Australia from April to September due to the region’s climate. This season the blaze was accelerated by […]

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