First and most importantly, I’d like to thank you for taking the time to read my blog. For 29 years, I’ve been thinking, planning and procrastinating about what I cared enough about to spend my time writing about and I think I finally figured it out….FOOD! The fact of the matter is, I absolutely love food. I love food more than Popeye loves spinach, than Garfield loves lasagna and the ninja turtles love pizza! Well, that may be an exaggeration – but I do love everything about food and consider myself a food nerd. Side note: there is a difference between a food nerd and a foodie. Food nerds study food, while self-proclaimed “foodies” tend to have opinions that may or may not be helpful for you to make educated choices.
So, who am I and why should you care about what I write? Great question. In fact, I’ve been asking the same thing myself. For starters, I’m Jessica, the resident Spice Girl at Nu Products Seasoning Company – known by many as, NuSpice.
I am the daughter of a butcher and a systems architect, sister to a chef and mother to Ziggy Stardust and Moop, my felines. I’ll be sending my posts through my computer in New York City, up into outter space, and into whatever device you choose to read my blog on.
I guess you want to know what makes me credible, huh? Well, I’ve been eating since I was born, literally. So that alone obviously make me an expert. Besides my experiences of eating everyday since birth, during my undergraduate years, I studied marketing and creative writing and I did my masters work in food science and nutrition. Now that I’ve completed the interesting world of academia, I’ve thrown myself into the fabulous world of food!
If you haven’t noticed yet, expect to see my personality come through on my posts. To me, food is personal and it has potential to create unique experiences for everyone. While all of my posts will be based off fact and research, I’ll be including my own opinions and side notes.
“Dining” isn’t just about where you choose to share a meal, its about the people you’re with, the atmosphere of the restaurant and most importantly, the components of the meal that contribute to the experience. It’ll be the latter topics I plan on writing about: Where do peppercorns come from? How does one go about pickling things? Why is ramen so popular? What the difference between a spice and an herb?
In my blog, I’ll be writing little tidbits that I think are interesting and would love to hear some of YOUR suggestions for future posts! I also think it’s important that you all know my stance on food before I really start getting into it:
- I’m a proud Meatatarian
- Gluten is my homeboy
- Counting calories is as exciting as counting sheep
- Broccoli is my arch nemesis
- If I were to be stranded on a deserted island and I could only take one condiment, it would be olive oil
- Based on the evidence so far, I’m not convinced eating organic or foods free of GMOs is “better”/healthier
- I wish there was a place on the food pyramid for pudding (preferably vanilla), cake and ice cream
So, thank you for being my audience and I hope you enjoy the journey through my thoughts and experiences!
Keepin’ it Spicy,