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.
Organization memberships:
Les Dames d'Escoffier - Seattle Chapter
International Association of Culinary Professionals (IACP)
Contact me here.
Blog
Posts by Sheri Wetherell
December 6, 2008
'Tis the season to take photographs of all that beautiful food you're cooking up! Cookies, pies, legs of lamb, that Christmas goose, Grandma's cranberry chutney. You don't have to be a food writer,...
December 5, 2008
Come a little closer because this is something I feel better about whispering... I love pork rinds. Or cracklins, chicharrones, or whatever you want to call them. I know they aren't the healthiest...
December 4, 2008
There's something about the cooler months that seem to make spices smell more fragrant. At least to me. Here in Seattle the winter air is crisp and clean. While standing at a street corner waiting...
December 3, 2008
I admit it's odd thing, but I get as much pleasure out of discovering some new spice as I do buying a cute pair of shoes. Crazy, I know. It's a strange rush. The quick little inhale when you spy...
December 2, 2008
Shepherd's pie is a comforting meat pie made with layers of lamb (typically leftover from a previous meal), carrots, peas, and topped with a "crust" of fluffy mashed potatoes. In the...
December 1, 2008
A few weeks ago we drove out to Walla Walla to do a little early spring release wine tasting. At one beautiful winery, Abeja, we were blown over by the fine wines as well as the food offered at...
November 28, 2008
I can barely think of food today. After our Thanksgiving feast yesterday I am still.so.full. You'd think after feeding 18 people there would be no more food left over, but oh contraire! Our two...
November 26, 2008
Chicken fricassee is a classic chicken stew, typically so thick that it's almost a sauté. This one-pot dish is delectably rich and comforting! In this version, the chicken is cooked smothered in...
November 25, 2008
It's almost here! We're finally getting getting close to launching Foodista.com - The Cooking Encyclopedia Everyone Can Edit - yes, there's going to be more than just the blog! We would greatly...
November 24, 2008
Even though we tend to stuff ourselves to the gills during the holidays it's always nice to have some snacks and treats to nibble and nosh on. The hors d'oeuvres line-up just wouldn't be right...
November 24, 2008
This is a beautiful tart and refreshing relish. Since you use the whole orange, including the rind, it is important to allow the relish to mellow for at least 2 days before serving, so today is the...
November 21, 2008
You like potato and I like potahto, You like tomato and I like tomahto, Potato, potahto, tomato, tomahto, Let's just call the whole thing delish! Alright, alright, I'll keep my day job. I know I can...
November 19, 2008
I write about food, so you're probably wondering why you're staring at a picture of a robe. Aside from my love for food I also have a deep passion for anything bath-related: bubble baths, spa...
November 18, 2008
I know I've talked to you about polenta before, and specifically an exotic mushroom polenta, but before you ask me to apologize for what appears to be blatant redundancy let me just explain that...
November 16, 2008
Let's face it, the last few months have been rough financially. We've seen our 401-Ks plummet, our IRAs slashed, and for too many, the loss of jobs and benefits. It has left us all crying a...
November 14, 2008
When I was young I could have cared less about germs, grit, and grim. Licking sticky candy off my fingers never bothered me. If food fell on the dirty ground - "three second rule!" - it's still good...
November 11, 2008
As Barnaby and I walked to the bus this morning we noticed all the mushy pumpkins that remain on doorsteps in our neighborhood. The once beautifully carved jack o' lanterns are quickly becoming...
November 9, 2008
I truly am a sucker for Brussels sprouts. And chanterelle mushrooms are about the best things since sliced bread, and mushrooms generally are not on my list of top-loved foods. Then, there's bacon....
November 6, 2008
My grandma's name is Betty, so this lip-smacking apple treat holds a special place in my heart. And belly. But, as much as I'd like to give my dear sweet granny credit for this dessert, it came...
November 5, 2008
It wasn't until I lived in Italy that I truly learned to love and appreciate a good olive oil. Drizzled on tender butter lettuce salads with a pinch of salt, spooned over handmade pastas, dabbed on...
November 4, 2008
Everyone has their own tastes, politically and culinarily. Some like it sweet, some like it salty. Lots of meat or veggies only. The beauty of pizza is that it can be a little bit of everything for...
November 3, 2008
Gremolata is a traditional accompaniment to Osso Buco, an Italian dish of braised veal shank. It is simply made of chopped parsley, lemon peel and garlic, which makes it divine on all kinds of meats...
November 3, 2008
Some people turn their noses up at the mention of oxtail, but this underrated meat is succulently delicious. When slow cooked for many hours or quickly blasted in a pressure cooker, which we did,...
November 1, 2008
Photo: Dr. Florian Before sending your little goblins out tonight for trick-or-treats, fill their bellies up with something yummy and warm. Pumpkin Bisque 10 minutes preparation time 45 minutes cook...
October 30, 2008
I call these Coconut Shrimp Salad Rolls, but those are only two of the tasty ingredients wrapped up in thin rice paper. Frankly, Coconut Shrimp Ginger Carrot Lime Cilantro And More Rolls was just...
