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
June 18, 2008
It's spring and I woke up with a sore throat. You shouldn't be able to get sick in warm months. That's what winter is for. We suffer the cold weather and the spreading of germs, then...
June 16, 2008
The sun has finally decided to show itself here in Seattle, which means the barbecue has been hauled out of the garage and has settled back into its usual spot on the patio. At last. What better way...
June 14, 2008
I was reminiscing today about one of my favorite destinations in Tokyo. Mecca for the culinary connoisseur. Nirvana for the "kitsch-en" collector. A place where the Yen in my purse would start to...
June 13, 2008
I know I just wrote about cauliflower and the beautiful colors we are now seeing, - golden, green, purple - but I never actually cooked any. So tonight, since Barnaby has been gone for eight days...
June 12, 2008
Normally this time of year I'd be writing about wine spritzers or something refreshing. Certainly not hot chocolate. But it's been so cold here in Seattle I would swear it's winter. Mark...
June 10, 2008
There's something so gratifying in growing your own food. Not only does it taste better, but it's such a wonderful feeling to "forage" for your dinner. The weather in Seattle has been less than...
June 9, 2008
Kids have it so easy today. They get shuttled to school in cushy SUVs with Sponge Bob playing on the DVD player (my brother and I cross-country skied 2 miles to the bus stop in the winter). Their...
June 8, 2008
Most people would haul themselves down to the nearest pho restaurant and drop the $4 bucks for a styrofoam container of this Vietnamese noodle soup. But making it from home is so rewarding and just...
June 6, 2008
There is nothing worse than trying to prepare a meal in a kitchen other than your own and finding all their knives duller than dull. I'm talking suitable-for-preschooler-to-take-out-in-the-yard-and-...
June 5, 2008
Flowers enhance food in both an alluring and fun way. They give a romantic dinner a sensual touch, or add a bit of playfulness with a surprising splash of color. Best of all, there's that little "...
June 4, 2008
Yippee! It's cherry season! More importantly, it's Rainier cherry season. On the totem pole of cherries, Rainiers are at the tippy top. Created back in 1952 at Washington State University by Harold...
June 3, 2008
I grew up in a little resort called Sunriver in Central Oregon. It's beautiful, and I was so fortunate to have been exposed from an early age to the outdoors: cross-country and downhill skiing,...
June 1, 2008
After a big dinner party there always seems to be a bit of wine left over in many of the bottles. What to do with the dregs? There are three possibilities that come to mind: dump the remainders...
May 30, 2008
Between 1852 and 1870 France experienced an economic boom called the Second Empire, a time in which new companies prospered, especially the wine culture in Bordeaux. As techniques improved in...
May 29, 2008
Let me preface this by saying I mean no disrespect, but Barnaby has this hilarious cookbook called White Trash Cooking. While I have been known to eat Little Smokies and SPAM, I had never heard of...
May 27, 2008
When we heard that drastic cuts in wild chinook salmon fishing were being taken I admit I freaked out a bit. I live in the Pacific Northwest. Salmon is a staple food up here! We need it like we need...
May 23, 2008
If you love sushi as much as we do, but have never tried making it at home, you should. It's easier than you think. The other day we found some nice little precooked soft-shelled crabs and decided...
May 21, 2008
I'm not a scientist. By any means. But today I'm quite confident that I've discovered something Nobel Prize-worthy: a new gene prevalent in (mostly) men. I would say only men, but I'm certain there...
May 20, 2008
I don't like chicken liver. Not at all. But when cooked up with sinful ingredients such as Cognac and heavy cream that artery clogging offal is a whole other thing. Oh, oui, oiu! Last night I...
May 17, 2008
We've suddenly gotten a nice little heat wave here in Seattle. We went from the mid-sixties to the mid-eighties in less than 48 hours. And here in the Pacific Northwest when the sun pops out after a...
May 15, 2008
When the weather starts to heat up nothing is better than nice, cold cucumbers. So mild, crisp and freshening on a hot day. They just seem to scream, "Summer!" With so many different varieties out...
May 14, 2008
Oh, wasabi...let me count the ways I love you. In the spring when my sinuses are blocked from allergies you quickly clear them like no nasal spray can. And for that I am deeply and forever grateful....
May 12, 2008
I love oysters on the half shell, but if they're too big and briny they can kinda make me gag. But, the big ones are good for one thing: Oysters Rockefeller. Oysters Rockefeller were created at the...
May 10, 2008
I have a bit of Irish running through my blood so genetically I love potatoes. Baked, gratin, mashed, fried, hash browned, and I will even admit it, Tater Tots. Tonight we're barbecuing with our...
