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
January 5, 2016
Who wouldn't want to eat pudding for breakfast?! Fortunately these filled-with-fruit chia parfaits are guilt-free and fit right in with that "eat right" New Year's resolution you...
December 23, 2015
This holiday season, California Walnuts and award-winning pastry chef Christina Toss, founder and brilliant baker behind New York’s famed Milk Bar (sister bakery to Momofuku), have teamed up to...
December 16, 2015
Oh, the weather outside is frightful, But this cider is so delightful. And since we've got the kids in tow, Let it snow, let it snow, let it snow! Oh, it doesn't show signs of...
December 16, 2015
Looking for that perfect gift for your food lover? The editors at Foodista put together our list of essential items we simply can't do without. We actually own each of these items, so they are...
December 9, 2015
Quinoa (pronounced keen-wa) is known as one of the World's healthiest foods, but it's also versatile (eat it cold or hot), easy to make, and super delicious! We love this easy recipe for...
December 9, 2015
Did you know that California accounts for 99% of walnut production in the United States? In fact, the Central Valley in California is home to more than 4,000 walnut growers and nearly 100 processors...
December 3, 2015
In the Stockholm, Sweden episode of Jamie Oliver’s Food Escapes he whips up a batch of what he calls “My Sexy Buns." You thought I was talking about his other buns, didn’t you...
December 2, 2015
Pot-au-feu, or "pot on the fire," is a quintessential French stew of root vegetables, meat, and spices. Inexpensive cuts of beef and marrow bones are typically used and stewed long and slow...
December 1, 2015
"This is the best roasted vegetable dish ever," my friend told me. "It's always the hit at my holiday table." She dug up the recipe from Fred's, the restaurant located in...
December 1, 2015
The holidays are for family, friends, food and the clinking of glasses. What better way to cheer the holiday season and ring in the New Year than with a delicious wine, especially one you may have...
November 5, 2015
I was blindfolded, led into a room, and seated at a table. My “guide” gently took my hand and slowly mapped out what lay before me: 4 wine glasses, a water glass, and a cheese plate. I...
November 4, 2015
Make no bones about it, bone broth is a huge trend right now and for good reason. It’s economical (simply simmer your leftover bones and veggie scraps), it’s good for you (studies show...
October 27, 2015
For a tasty twist on the classic coleslaw, try this cabbage salad that has a hint of spicy heat from Sriracha hot sauce and jalapeños. A little apple cider, sweet peppers, and sugar help balance the...
October 23, 2015
Fall fruits baked within a flaky pastry is a good thing any chilly night of the week. We sometimes make this crostata (a free-form rustic Italian tart) with just about any fruit, but in Fall we love...
October 23, 2015
We have a lot to brag about here in Washington State and when it comes to our craft spirits, well, we’re pretty darn boastful. One of our favorites is Dry Fly, award-winning distillers of gin,...
October 22, 2015
This easy dip recipe is a winning combination of bacon, creamy avocado, and spicy Sriracha mayonnaise. Your game-day guests will love dipping vegetables, chips, fries or wings in it or as a delicious...
October 8, 2015
Vegetables continue to be the “it” ingredient in both restaurants and home kitchens. Even dedicated meat eaters are pushing aside their carnivorous ways to explore the depth of flavor...
October 8, 2015
We love a tasty food mash-up and when Buffalo wings hook up with mac and cheese, well, that's a good thing, indeed! But not everyone can indulge in a hearty bowl of cheesy macaroni. So for those...
October 7, 2015
Just 30 minutes East of Seattle is home to the beautiful and iconic Salish Lodge & Spa, one of the Pacific Northwest’s most quintessential resorts. Our family has visited the lodge for...
October 6, 2015
Speaker and session idea applications are now open for the 2016 International Food Blogger Conference and will remain open until October 30, 2015 at midnight PT. If you’re an expert, have a...
October 4, 2015
Ossobuco, a Milanese dish of veal shanks braised in white wine, broth and vegetables, is one of the most renowned dishes in Italy. It’s typically served with a fresh and zesty gremolata - a...
October 3, 2015
This flavorful rice dish with duck is a legendary dish in Northern Peru. As with many cultural dishes, the recipes can vary widely among chefs and home cooks, but to prepare it appropriately and...
October 2, 2015
Creamy and comforting are two words that sum up this scrumptious dish. It combines the flavors of a classic cheesy French gratin with Peru’s ubiquitous grain: quinoa. We learned how to...
October 1, 2015
Freekeh (also known as farik or frikeh) is wheat that is harvested when it is young and green, then toasted and typically cracked. It cooks quickly, unlike many other ancient grains like farro, and...
September 30, 2015
Chilly Fall nights are upon us, which call for comforting meals that warm us from the inside out. One of our favorite meals is a simple and healthy bowl of soup (even one out of the can or box) that...
