After various stints in corporate administration and arts management, I happily drugged myself with food, drink, and vibrant personalities on the way to graduate school. I’m studying library science and work at an artist studio. I also write for Serious Eats: New York on occasion: I write a weekly coffee column and created the Learn It, Don’t Burn It educational series and am always open to attending a cooking class, lecture, workshop, tasting, you name it. Infamously I wrote an extensive five-part series on Serious Eats investigating the Starbucks internal coffee college at HQ in Seattle. These days I’m aware a world with sugar and fat is what my Italian bone structure and Sicilian skin will have to deal with for as long as my little heart keeps beating. Hello: I’m Allison Hemler, and I live for and with food. If you don’t believe me, ask any of my ex-boyfriends. They all got fat when I started dating them.
You can reach me at ahemler (at) gmail (dot) com. I’m happy to hear from you.
About the writer
After various stints in corporate administration and arts management, I happily drugged myself with food, drink, and vibrant personalities on the way to graduate school. I’m studying library science and work at an artist studio. I also write for Serious Eats: New York on occasion: I write a weekly coffee column and created the Learn It, Don’t Burn It educational series and am always open to attending a cooking class, lecture, workshop, tasting, you name it. Infamously I wrote an extensive five-part series on Serious Eats investigating the Starbucks internal coffee college at HQ in Seattle. These days I’m aware a world with sugar and fat is what my Italian bone structure and Sicilian skin will have to deal with for as long as my little heart keeps beating. Hello: I’m Allison Hemler, and I live for and with food. If you don’t believe me, ask any of my ex-boyfriends. They all got fat when I started dating them.
You can reach me at ahemler (at) gmail (dot) com. I’m happy to hear from you.