How to make parenthood part of a successful and relatable culinary brand.
Many of us in the culinary profession, in addition to being writers, cooks, or photographers, are also parents. Some of us even incorporate our children into our work, penning books and articles about the joys and challenges of feeding a family, creating products for busy parents or taking photographs of chubby hands and chocolate-smeared faces. In this recording, panelists Debbie Koenig, Matthew Amster-Burton, and Emily Paster discuss how to make parenthood part of a successful and relatable culinary brand while avoiding the potential pitfalls of mixing the personal and professional.
Listen to the complete recording here:
Matthew Amster-Burton is a writer, podcaster, and comedian. He is the author of a YA novel and four non fiction books including “Pretty Good Number One: An American Family Eats Tokyo, which was a bestseller in Japan and has been optioned for film. He has written for Gourmet, the Wall Street Journal, and the Seattle Times, and has appeared in the Best Food Writing anthology six times. Matthew is the cohost, with Molly Wizenberg, of the hit comedy podcast Spilled Milk, which reaches over 13,000 listeners. He lives with his family in Seattle.
Emily Paster is the author of two cookbooks, “Food Swap: Specialty Recipes for Bartering, Sharing & Giving” and “The Joys of Jewish Preserving.” A graduate of the University of Michigan Law School, Emily redirected her career from law to food after the birth of her second child. She is the writer and photographer behind the website West of the Loop, which has been called “a family food blog to savor.” Emily lives with her husband and their two children, ages 14 and 11, outside of Chicago.
Debbie Koenig is a food, health, and parenting writer, and the author of the cookbook ”Parents Need to Eat Too: Nap-Friendly Recipes, One-Handed Meals & Time-Saving Kitchen Tricks for New Parents.” She’s currently attempting to earn a living writing about her efforts to get her non-nivorous son to just eat already.
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