We are thrilled to announce Linda Miller Nicholson as featured speaker on the 'Blogging Your Values' panel at IFBC Santa Monica.
Linda Miller Nicholson lives in Seattle, and she’s an award-winning food blogger, marketing maven, entrepreneur, and all-around bon vivant. She captures attention with her fuchsia pants and a personality taller than a supermodel on stilts, but she capture hearts and stomachs with her writing, which is like a Technicolor journey through a pop-culture kitchen.
Linda is never without an opinion, and recently she has publicly taken a stance on the need for greater ethical boundaries within the community of food bloggers. An ethical topic close to her heart is that of dealing with the inevitable trolls and naysayers that crop up as a result of being a public persona. Linda urges a proactive stance on policing the grey areas of social media.
On the lighter side, she’s cultivated a reputation for avant-garde food, but she makes replication compellingly-accessible. She’s made an indelible mark in the cooking niche known (for better or worse) as molecular gastronomy. Her work in the field has earned her the title of the “Lady Gaga of Food” by the Cooking Channel’s Foodography (but some of us see her more like the boys of Jackass).
She boosted her foodie-cred during the years she spent at the core of the Slow Food movement in Torino, Italy. That experience anchors her culinary perspective and is never far from her whimsical take on New American Cuisine. She believes that cooking should be from the hip and never staid or excessively traditional. In essence, she seeks to bring the best of the farm to the hippest of tables, and she inspires her readers to do the same.
She’s a recovering stiletto ninja; she hung up the nunchucks in favor of her current role as resident foodie fashionista (but she kept the Louboutins). Hypermodern gastronomy makes her test tubes bubbleth over, and her goal is to share that love in order to demystify modernist cuisine. She’s out to prove that anyone can spherify and gellify with soul and like a pro without the investment of a degree in the culinary arts.