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FOOD STARTERS

All of the interviews presented on this website were conducted by me, Cristel Zoebisch. I am currently a full-time student pursuing my Master’s in Food Studies at New York University. This project was completed as part of a final assignment for the course Contemporary Issues in Food Studies. I decided to focus on Food Starters, loosely defined as "someone who has started a project in food." My goal was to capture a wide variety of backgrounds and projects and to narrow in on the untold story of the obstacles and challenges in starting one's own project. For me, food starters act like actual food starters, such as sourdough starter for bread or SCOBY (symbiotic culture of bacteria and yeast) for kombucha; they give life to the world of food, they are resilient and adaptive, and they all give rise to something bigger than themselves. You can reach me at czb211@nyu.edu if you have any questions!

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