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.
Culture aims to nurture passion for great cheese through accurate, engaging storytelling that focuses on the people and places behind cheese.
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.
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
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 Digital 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 Chicagoist. Over the past two years, Erika has devoted her time to bridging the gap between cheese consumers and insiders with her blog Cheese Sex Death.
Amy Fukuizumi is part of culture’s Community + Education team, building, planning and executing our counter culture seminars across the country. She’s a writer, creator, and lover of cheese, simplicity, organizational efficiency and storytelling. Her career spanned a few different industries – including construction and corporate gaming – before she started living out her cheese-dreams with culture in 2015. Originally from Northern California, she now calls Newmarket, New Hampshire home.
Kara Kaminski-Killiany brings a decade of program management, strategy, and research experience to her role on the Community + Education team for counter culture, and to culture’s special projects. At culture, Kara combines her love for all things policy and politics with her passion for cheese.
Emily Acosta was the first woman and first New Yorker to win the Cheesemonger Invitational competition in 2014 against almost 50 competitors from around North America. In 2015, she was named one of Zagat’s 30 Under 30. Emily holds a Master of Arts in Food Studies from New York University, and until recently served as producer of the cheese-themed podcast Cutting the Curd on the Heritage Radio Network.
Brooklyn-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.
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.
