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About Us

Culture is the ultimate publication for those who love cheese. Our bi-monthly magazine is devoted to delivering the most innovative, eye-opening stories about the world’s many cheeses and cheesemakers. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Stunning photos, engaging narratives, and expert-guided editorial lineups make culture a resource for readers of any background.

Our Mission

Culture aims to nurture passion for great cheese through accurate, engaging storytelling that focuses on the people and places behind cheese.

Our Team

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Co-owners Lassa and Stephanie Skinner founded culture along with cheese expert Kate Arding in 2008. Stephanie, our publisher, was intrigued when Lassa, then a cheesemonger and now our retailer liaison, mentioned that there were no magazines filling the artisan cheese niche.

Editor-in-Chief Brandi Wills brings to culture 13 years of experience in the magazine publishing industry. During her career she has launched and managed multiple brands and publications, and her work has been recognized by the James Beard Foundation, Editor & Publisher Magazine, FOLIO, MIN, the New York Public Library and the Tulsa Press Club.

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Leigh Belanger stands tall as the Food Edior at culture. She’s been a food writer, editor, and project manager for over a decade, serving as program director for Chefs Collaborative and contributing to local newspapers and magazines, where she’s written about whoopie pies, food policy, and cheesemaking chefs. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

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Managing editor Rebecca Haley-Park has been with culture since 2012, starting as a web intern. She then climbed the ranks, moving from social media manager to various junior editorial posts, and finally to her current position. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington and now lives on the North Shore of Massachusetts.

Cheese-a-holic Molly McDonough is the Associate Editor for culture. She worked as a cheesemaker on two continents before earning an Agriculture and Food Science degree in France. After a stint in Romania, working on rural development projects in the dairy industry, she joined the team in 2015

Monisha Awasthi, a multi-skilled journalist and media professional, is the Digital Editor for  culture. She brings with her over 16 years of experience integrating linear and digital channels. Her expertise run across social media content production, content strategy, live rolling news and long-form specials. Taking her passion for culinary a notch further, she attended Le Cordon Bleu College in Boston and received a diploma in culinary arts.

Erika Kubick brings her background in cheese mongering and food service, as well as four years of digital marketing experience to her role as the Social Media Editor for culture. She began her cheese career at Pastoral in Chicago and honed her journalism skills while working with Plate Magazine and covering local news with ChicagoistOver the past two years, Erika has devoted her time to bridging the gap between cheese consumers and insiders with her blog, Cheese Sex Death.

AboutUs_horiz_Amy2Amy Fukuizumi loves few things more than writing and cheese. As a testament to these loves, she drove across the country to join culture. Her goal as the Social Media Manager is to make the world (digitally) feel this love (and “Like” it a lot).AboutUs_horiz_RedHerringBrooklyn-based creative agency Red Herring Design brings to culture a love of food (especially cheese!) and an eye for visual presentation. Led by founders Carol Bobolts and Deb Schuler, the firm creates award-winning designs for a wide range of clients and has been nominated three times for a Grammy Award for best packaging.

 

 
rebecca-carrington-headshot-240x240Natalie Herman

 

Brand manager Rebecca Carrington (left) and West Coast sales rep Natalie Herman (right) are always ready to help connect producers and retailers with a food-loving and cheese-centric audience.

 


Want to get in touch with someone at culture? Try our contact us page! Want to be part of the team? See current opportunities on our jobs page.