{"id":3725,"date":"2014-02-18T08:49:54","date_gmt":"2014-02-18T13:49:54","guid":{"rendered":"http:\/\/143.95.94.235\/?p=3725"},"modified":"2014-02-18T08:49:54","modified_gmt":"2014-02-18T13:49:54","slug":"culture-verse-expands","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/blog\/culture-verse-expands\/","title":{"rendered":"The Culture-verse Expands"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright\" alt=\"\" src=\"http:\/\/culturecheesemag.com\/sites\/default\/files\/imagecache\/featured-retailer-pic\/editing.jpg\" width=\"225\" height=\"225\"><\/p>\n<p>Hello, <strong>culture<\/strong>-verse! My name is Katie, and I&#8217;m pleased to introduce myself as <strong>culture<\/strong>&#8216;s new editor. I&#8217;ve been working in<strong>culture<\/strong>&#8216;s Boston office for a month now. I&#8217;m still in settling-in mode, but I&#8217;m thrilled to be here.<\/p>\n<p><a href=\"http:\/\/culturecheesemag.com\/blog\/meeting-staff-katie-aberbach\">As you may have read previously in this post<\/a>, my background is in daily journalism \u2014 most recently I worked at the <em>Washington Post Express<\/em>. Each week, I edited the Dining section; every other week, I wrote a column on eating out. It was a delicious introduction into the world of food journalism.<\/p>\n<p>When I decided to join <strong>culture<\/strong>, I was excited about the chance to focus on a food that had long held a special place in my life (even if I didn&#8217;t realize it until recently). At the same time, I felt slightly intimidated about the prospect of editing a magazine for dairy devotees, since I am (not yet) a cheese geek myself. Sure, I love to linger in cheese shops (and never seem able to leave without some chunk of something new), and sure, I keep mental lists of my favorite obscure cheeses (such as Zingerman&#8217;s Creamery&#8217;s <a href=\"http:\/\/culturecheesemag.com\/cheese-library\/detroit-street-brick\">Detroit Street Brick<\/a>) \u2014 but would I call myself an expert in cheese? Not quite.<\/p>\n<p>Fortunately, my job doesn&#8217;t exactly require encyclopedic knowledge of the dairy world (though it&#8217;s a goal!), and<strong>culture<\/strong>&#8216;s core staff is loaded with cheese gurus, including co-founders <a href=\"http:\/\/www.culturecheesemag.com\/blogs\/meeting-staff-lassa-skinner\">Lassa<\/a> and <a href=\"http:\/\/www.culturecheesemag.com\/blogs\/meeting-staff-kate-arding-elaine-khosrova\">Kate<\/a>. It&#8217;s my job to care about the journalism in the magazine \u2014 the breadth of our coverage, the quality of our writing, the look and feel of our layouts \u2014 and to support our wonderful team of writers, editors and designers.<\/p>\n<p>Over the past few weeks, I&#8217;ve been diligently trying to absorb institutional knowledge and deadline-juggling wisdom from editor-at-large <a href=\"http:\/\/www.culturecheesemag.com\/blogs\/meeting-staff-kate-arding-elaine-khosrova \">Elaine<\/a>. I&#8217;ve also been busy with \u2014 what else? \u2014 editing. Since I came in at the tail end of the production cycle for our summer issue (yes, the whole magazine is finalized weeks before newsstand sales), I&#8217;ve just emerged from a whirlwind of marathon proofreading sessions, design-related email debates and last-minute revisions. It&#8217;s been invigorating, and, I daresay, a little exhausting \u2014 in the best way. Good thing I&#8217;ve had a steady supply cheese to see me through. More on that soon&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hello, culture-verse! My name is Katie, and I&#8217;m pleased to introduce myself as culture&#8216;s new editor. I&#8217;ve been working inculture&#8216;s Boston office for a month now. I&#8217;m still in settling-in mode, but I&#8217;m thrilled to be here. As you may have read previously in this post, my background is in daily journalism \u2014 most recently [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[316],"coauthors":[72],"class_list":["post-3725","post","type-post","status-publish","format-standard","hentry","category-blog","tag-staff"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Culture-verse Expands | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Hello, culture-verse! My name is Katie, and I&#039;m pleased to introduce myself as culture&#039;s new editor. 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