About Us

Karisa Lowe [Editorial Director]

The first thing I must admit is that I am not a vegetarian. I know, I know, a carnivore creating a vegetarian website? Ridiculous, but I actually grew up mostly vegetarian. And although I enjoy the occasional steak now, I am still quite lost cooking meat at home so I cook mostly vegetarian. My first love is writing (which also happens to be my college degree), but cooking is a close second. I am constantly inspired by my parents never-ending quest to eat healthy. I have never met (and probably will never meet) more health-conscious people. My mom was always enthusiastic about getting me in the kitchen and introducing me to an array healthy foods. Our kitchen at home is where my passionate love affair with food began.

Throughout the day, I catch myself fantasizing about what I’m going to eat next. Creating this site is a great way for me to justify constantly thinking about food. I never go more than five minutes without thinking about some type of food, whether it be ice cream or brussels sprouts. Now I get to channel my food energies onto “paper” and share them, for better or worse. As a chef and an eater, you’ll find that I’m particular–my mom calls it picky which I argue is completely different. My tastes and obsessive compulsive tendencies marry to make some very delicious and organized plates. All in all, I love food and am thankful for this opportunity to share my yummy adventures with you. Enjoy!

Bradley Kenyon [Creative Director]

I spent the first 18 years of my life eating nothing but plain white rice, tortilla chips, and raw carrots and broccoli. That might be an exageration. In fact, it is, but it isn’t as far from the truth as I would like. They called me picky; I called them crazy. Then, of course, they would call me crazy because the food was great. But I did not believe them. That was the deep end and the water was not fine. I was sure of it.

Then it happened. In the fall of 2004, I began my journey down the path that lead here. It was partially out of convenience. When I left home, I learned just how tedious making meals for me had been. And the other part was necessity. It was bad enough explaining to people (read: girls) that I chose not to eat meat, but adding my almost sociopathic pickiness on top made it very difficult to look cool (read: desirable) at dinner time. I had no choice. I had to change.

Since then, not only have I started eating more foods, I have learned that there is almost nothing more enjoyable than dissecting flavors and spending time in my lab (read: kitchen) trying to engineer food euphoria.