Sheri Wetherell
Hello! I'm the co-founder and CEO of Foodista.com, and creator of the International Food Blogger Conference (IFBC). I grew up surrounded by food on both sides of my family. My paternal grandmother owned a diner for many years, and my maternal grandmother (and mother of five daughters) was always found in the kitchen baking or whipping up garden-fresh tomato juice. My mother instilled in me the importance of healthy, wholesome eating and fed the entire family homemade soups, breads, and fresh carrot juice. Through my grandmothers, mother, and numerous travels overseas, I developed my love of food. I honed my palate and taste for travel by hopping planes with my airline pilot father, spent nearly a year studying in Italy and traveling in Greece, and taught English in Tokyo for three years. My professional background is in traditional and online marketing, where I worked for companies such as Amazon.com, Microsoft, Nordstrom, and eBay. With Foodista.com I have finally found my true passion - immersion in the world of food. I'm also the proud mama of daughter Emery.
Cheers!
Organization memberships:
Les Dames d'Escoffier - Seattle Chapter
International Association of Culinary Professionals (IACP)
Contact me here.
Blog
Posts by Sheri Wetherell
April 30, 2014
Do you have the culinary chops to create the best pork chops? Fire up your grill and get cookin’! Tell the National Pork Board your tips for creating juicy and flavorful pork chops and you...
April 30, 2014
Foodista and Zephyr Adventures have teamed up to conduct the 3rd annual State of Food Blogging survey, which will reveal key statistics and trends pertinent to the food blogging community. Think...
April 29, 2014
Champagne isn’t just for special occasions. Every day should be celebrated! And a weeknight dinner needn’t be a boring frozen casserole thrown in the oven. This roasted chicken recipe is...
April 29, 2014
Today is Day 2 in our week of Peruvian cuisine and we’re featuring one of the most important dishes in the country’s culinary history: lomo saltado, or Chinese-Peruvian Beef Stir-Fry....
April 28, 2014
We love quick and easy breakfast recipes and nothing is faster – or healthier! – than tossing a few nutrient-rich ingredients into a blender and giving it all a whirl. Many smoothies...
April 28, 2014
This week we’re celebrating the beautiful foods of Peru, a widely misunderstood cuisine here in the United States. When I searched for cookbooks I found that even Amazon had surprisingly little...
April 28, 2014
Recreate the feel and flavor of a cheesy pizza through the smooth, creamy puree of eggplant, olive oil and garlic! While you don't have to give up cheese and go meatless to make your diet a...
April 28, 2014
You don't have to know everything about Champagne to enjoy its bubbly goodness. As our friends at Fat Cork (the exclusive importers of Grower Champagnes) like to say, "As long as you can get...
April 21, 2014
After a long winter of root vegetables I long for the vibrant greens, tart rhubarb, and earthy mushrooms that pop up in spring. Wild Mushroom Risotto, Stinging Nettle Pesto, and a classic...
April 19, 2014
Fried matzoh and egg sprinkled with cinnamon and spice is one of our favorite things in the morning. We love this version that uses organic coconut oil, an ingredient often referred to as a...
April 18, 2014
Lamb is a typical springtime food in many parts of the world and is often the centerpiece of many Passover tables. We love these tender lamb cutlets served alongside a fresh spring pea puree that...
April 18, 2014
These tart yet sweet rhubarb scones are perfect for a springtime brunch. Buttery and tender, we love them fresh out of the oven and smeared with a bit of fruity jam. A little Devonshire cream does...
April 17, 2014
We’ll take kugel any way we can take it - sweet or savory! Below are 10 kugel recipes to tantalize your taste buds, from a decadent Caramel Apple Noodle Kugel to perfect-for-spring Mushroom,...
April 17, 2014
This fabulous springtime side dish is ready and on the table in just minutes! A little butter and chicken broth make a simple and delicious glaze to tender asparagus. It’s the perfect dish to...
April 17, 2014
So many places to visit, so little time! Our bucket list of fascinating cities and countries to visit is endless. We long to discover vibrant outdoor markets, charming bistros, artisanal foods, local...
April 17, 2014
Rhubarb and strawberries go hand in hand, but toss in a bit of pineapple and you have a winning combination. This hot-pink jam is just bursting with fruity flavor! The tartness of rhubarb perfectly...
April 16, 2014
We love the tangy spice that mustard lends to deviled eggs. With all those eggs that will be laying around this Easter Sunday, whip up a batch of these simple yet delicious deviled eggs. Like them...
April 16, 2014
Side dishes needn’t be complex and fussy. We love these simple and fresh springtime baby carrots glazed in butter, honey, brown sugar and orange juice. A bit of chicken stock balances the...
April 16, 2014
Your little bunnies will just love this sweet little Easter bunny hutch from FoodNetwork.com! It’s made from a buttery cookie dough that's decorated with festive Easter candies like...
April 16, 2014
Serve up a warm basket of these scrumptious rhubarb scones for Easter brunch and you’re guests will cheer! A little bit sweet and a little bit tart these scones are just like Grandma used to...
April 15, 2014
The tanginess of rhubarb lends a delicious flavor to meat and other savory dishes. These barbecue pork ribs are bathed in a succulent sauce of Bourbon, rhubarb and fresh strawberries with just the...
April 15, 2014
A beautiful stuff pork roast makes a stunning presentation on holiday table. We love this springtime artichoke and mushroom-stuffed pork roast that’s not only elegant but juicy and delicious!...
April 15, 2014
This darling Easter Bunny Cake from FoodNetwork.com makes both an adorable and festive centerpiece AND a delicious dessert! Use your favorite cake mix, decorate with white frosting and shredded...
April 15, 2014
We love this Passover-friendly twist on the classic morning favorite using matzo instead of oats. Leah Koenig bakes her matzo with maple syrup and spices like ginger and cinnamon, and raw pistachios...
April 14, 2014
We love the tangy versatility of rhubarb in both sweet dishes and savory. This scrumptious and moist upside-down cake recipe showcases rhubarb in all its sweet and tart glory! It’s the...
