Profile: Sheri Wetherell
Co-Founder, CEO, Foodista.com
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.
NoteStreams By Sheri Wetherell
Scallops are a succulent food of the sea that have a somewhat mysterious story to tell.
Don't judge a book by its cover. Once you peel away its gnarly exterior you have, well, still not the most beautiful looking thing but when cooked, oh how the angels sing!
Paris, nous sommes arrivés! We landed in the City of Light exhausted, yet ready to pack in as much as we could in less than 48-hours. Who can sleep on a Trans-Atlantic flight knowing you get to tick off a box from your travel bucket list? Go on a river boat cruise through Europe: check!
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, who ship to more than 40 countries.
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 was there to explore how the aromas and flavors of wine are accentuated by depriving an important sense when tasting: our eyesight.