Submitted by Sheri Wetherell on July 29, 2015
Kathleen Flinn is an award-winning author and journalist, best known for The New York Times best-selling memoir, The Sharper Your Knife, the Less You Cry. Her acclaimed follow-up, The Kitchen Counter Cooking School, was named a 2012 Book of the Year by the American Society of Journalists & Authors (ASJA). Her third book, Burnt Toast Makes You Sing Good, a multi-generational memoir of her quirky family’s culinary adventures in the Midwest was named a 2015 Notable Book by the Library of Michigan, and was a finalist in the IACP Cookbook Awards for literary writing, Goodreads Choice Awards and the Pacific Northwest Book Awards.
She serves on the board of trustees of The Culinary Trust, a national 5013c non-profit co-founded by Julia Child, and is a member of Les Dames d'Escoffier. She founded the popular food writing curriculum Hungry for Words in 2006 and has elements of the coursework at more than a dozen writer’s conferences, universities and culinary schools. She lives in Seattle with her husband, Mike, and their rescue dog, Maddy.
Kathleen will lead the Hungry for Words: Journalism 101 for Food Bloggers writing session at this year's International Food Blogger Conference on Sunday, September 20.
Submitted by Sheri Wetherell on July 28, 2015
Chef Jeremy Cooper will lead the first-ever session on Cooking with Cannabis at this year's International Food Blogger Conference on Sunday, September 20.
The Drunken Chef Jeremy Cooper Master of Alcoholic Gastronomy performs, cooks and instructs on the finer details of infusions, cocktails, and manipulation of astronomical culinary proportions. Jeremy has been featured in such events as the East Coast International Wine Festival (over seven years as the main attraction), the Charleston Culinary Challenge, Fox News, The Woman’s Show, Skirt Magazine, Culinary America, The Bourbon Trail, Jack Daniels Distilleries, Even Williams Distilleries, The Rock and Roll Hall of Fame, The Great American Rock-n-Rib Rock Off, Private Recipe creator and master chef to Tommy Lasorda Wines, Van Gogh Vodka, and the featured as the Master of Moonshine and partnered with Dark Corner Distilleries.
Now, Chef Jeremy Cooper has spent the last three years in the Northwest. Cooper created the first cannabis food truck for Magical Butter, a brand that has been noted the second most influential multimedia and online presence company in the world next to Hightimes.
Chef Jeremy Cooper became a well-known cannabis celebrity, he purchased the first legal cannabis in the state of Washington.
He and his team built Magical Butter Studios, hosted VIP parties, the Wired meet ups, produced educational programs, hosted HighTimes Cannabis Cup VIP party, Dope Cup, Growers Cup and taught cannabis cooking classes. This has sparked his newest passion, 7Leaf Events, an off shoot of his successful company Earful Events.
Jeremy Cooper is very well known for his activism. He tours around the country educating America on Cannabis and Endocannabinoid deficiencies to further a new frontier for America.
While still being an adventurer and survivalist with a touch of historian, Chef Jeremy Cooper owns a Bed and Breakfast in West Seattle where his hospitality focuses on cannabis sampling, cooking gourmet cannabis food and exhibits the sneak peeks of what's to come in the cannabis industry, with state of the art tech and Cannabis from around the world.
Currently, he is traveling the country producing VIP cannabis events, filming his new show, and producing live cooking events. He has been part of the largest cannabis incubator project in the world where his mission involves connecting businesses, investors, activists, newcomers, and educators to the new world that is cannabis.
His actions and exploits have been featured in National Geographic, Foodista, Seattle Mets Food Lovers Guide, Puget Sound Business Journal, Forbes, Cannabis Now, Hightimes Magazine, LA Times, NY Times, and many more.
His mission is to connect America to Cannabis, and give America their futures back.
Submitted by Sheri Wetherell on July 28, 2015
Naomi Tomky is the unrelentingly enthusiastic eater, photographer, and writer behind the blog The GastroGnome. Since 2006, she’s brought her (sometimes over) eager mouth to tables around the world in search of new things to shove in it. From Beijing to Texas, from un-cleaned pig intestine (it sounds worse than it is) to huckleberry ice cream, there’s an adventure on every plate she dives into. Her writing can be found on Lucky Peach, Tasting Table, and Serious Eats, among others. She lives in Seattle with her husband and a muppet-like dog. When she’s not eating food or writing about it, she’s usually trying to work it off by skiing, running, or mountain biking.
Naomi will co-host The Plan and The Pitch session on Saturday, September 19 at this year's International Food Blogger Conference.
Submitted by Amy Pennington on July 14, 2015
Washington State consistently produces some of the countries best wines, and we are so happy to have Maryhill Winery pouring at this years IFBC.
Superb winemaking, stunning location, national reach and superb leadership” are just a few reasons why Maryhill Winery is regarded as the region’s leading winery. Citing the forward-thinking vision of Craig and Vicki Leuthold to build a destination winery in the eastern Columbia River Gorge, and the talent and tenacity of winemaker Richard Batchelor, Wine Press Northwest named Maryhill Winery as the 2015 “Pacific Northwest Winery of the Year.”
Founded in 1999, Maryhill Winery is known for delivering excellent wines from acclaimed Washington vineyards at affordable prices. Maryhill has claimed more than 3,000 awards, including the 2014 Winery of the Year award at the San Francisco International Wine Competition, one of the most prestigious international competitions in the United States. Also in 2014, the World Association of Wine Writers and Journalists named Maryhill Winery among the World’s Top 10 Wineries.
“We’re honored to have been recognized by Wine Press Northwest for our quality wines and world-class tasting room experience,” said Craig Leuthold, co-owner of Maryhill Winery. “Since receiving the Winery of the Year Award at the 2014 San Francisco International Wine Competition, we’ve expanded our distribution and seen a significant increase in visitation to our winery. Awards such as these inspire us to continue to refine the quality and depth of our wines and enhance the experience for visitors.”
Maryhill recently garnered two “Outstanding” wine awards at Wine Press Northwest’s 2015 Northwest Tempranillo Judging for its single-vineyard 2012 Painted Hills Vineyard Tempranillo (5th) and its 2012 Sugarloaf Vineyard Tempranillo (12th). And Great Northwest Wine named Maryhill’s 2011 Marvell (“GSM”) the 2014 Wine of the Year. These wines are among Maryhill’s collection of limited small-lot single-vineyard wines available to taste in the exclusive Reserve Room. A tasting fee, however, grants non-wine club members access to taste and buy rare wines and releases not available in the main Tasting Room.
While Maryhill wines are distributed in 25 states, Maryhill sells more than 20 percent of its wine direct to consumers. This is significant for a winery that produces more than 80,000 cases annually. Maryhill’s gorgeous tasting room in the scenic Columbia River Gorge is enhanced in the warm-weather months, when visitors can sip wine on Maryhill's Tuscan-style terrace and enjoy live music on the weekends while taking in panoramic views of Mount Hood and the Columbia River Gorge.
For more information on Maryhill Winery, its award-winning wines, and its summer music on the terrace series, visit www.maryhillwinery.com. Also, be sure to visit Maryhill on Facebook, and follow on Twitter, Pinterest and Instagram.
About Maryhill Winery
Established in 1999 by Craig and Vicki Leuthold, Maryhill Winery is the 10th largest winery in Washington state and produces 80,000 cases annually. Nestled among rows of vines along the stunning Columbia River in Goldendale, Wash., Maryhill is a popular destination for wine tastings, tours and special events, with an adjacent 4,000-seat outdoor amphitheater that hosts a world-class summer concert series and free live music on the vine-covered terrace every summer weekend (Memorial Day – September). Maryhill’s 3,000 sq. ft. tasting room and 1,200 sq. ft. Reserve Room draw more than 75,000 wine enthusiasts from around the globe each year, ranking among the top five most visited wineries in the state. Maryhill sources more than 30 different varietals of grapes from some of the most highly-regarded vineyards in the state, over 50 different wines, and has claimed more than 3,000 awards since its first vintage in 2001.
Submitted by Amy Pennington on July 9, 2015
Just in time for back-to-school, you and your family can now enjoy the rich, smooth taste of the Sabra Hummus you love in two new delicious flavors. Plus, a new flavor of Sabra Greek Yogurt Dip that’s sure to be a real crowd-pleaser. Read on to learn more and stop by the Sabra table at the culinary event to sample all three!
Introducing Pizza Hummus Singles – inspired by the flavors of pizza like fresh basil, oregano, and black pepper, Sabra has created a hummus variety for the pizza-lover in us all. Pizza Hummus Singles are a convenient new way to snack on the hummus you love!
But there’s a twist – Lemon Twist, specifically! Blended with fresh lemon juice and lemon zest, Sabra’s new lemon-infused hummus will get those zest-buds going.
These new flavors are more than just a delicious way to snack better. Did you know that hummus that can also play an important part in your family’s health? Just two heaping spoonfuls of hummus per day will fulfill your bean recommendation for the week. And those beans pack a punch – filled with protein, and fiber – nutrients that aid in weight management and provide sustained energy.
But that’s not all…Sabra is thrilled to debut an exciting new Greek Yogurt Dip for IFBC! If you love Ranch dip listen up, because new Sabra Farmer’s Ranch is blended with chunks of farm-market fresh veggies like carrots and celery and made with Sabra Greek Yogurt, packed with protein and fewer fat and calories than other Ranch dips. In a blind taste test, consumers preferred the refreshingly better taste – and the size of the fresh veggies – of Sabra Farmer’s Ranch to other ranch dips.
All three of these new flavors are Gluten-Free and the new hummus varieties are Vegan, making these dips great options for entertaining as well as feeding the whole family! You can find all three new flavors at major grocery retailers nationwide, right next to all of the other Sabra Hummus in the refrigerated section of the deli.
Who Should Attend
Bloggers, Food Writers & Cookbook Authors
Publishers, Agents & Editors
Food Brand / Restaurant Marketers
Public Relations Professionals