“Food should not only be good to eat, but also good to think.”
– Claire Fountain
Her life is food.
And what a sweet life it is.
There is no better way to put it. Not just eating and making it, but living it, learning it and loving it. Claire Fountain has never been a stranger to what she loved to do. She knows the insides of bread logic too well and is best buds with cast iron, crabbing, organic farmers, barn yard cookie cutters and baskets of prefect biscuits. The obsession started early with making her own birthday cake in first grade and by 13 she was known by teachers and friends for her chocolate chip oatmeal cookies. Teaching and developing cooking classes at 15 while baking vegan goodies at the local co-op, Claire was destine for life in food. French club president only to make all the pastries, she took her love of food to new heights with intensive studies in food anthropology, food literature and a degree from Vassar College based in food psychology. She has baked for vegans, taught cooking classes, done menu and food consultation, developed recipes and mastered bed and breakfast goodies in the Hudson Valley. Approaching food from a holistic standpoint has allowed Claire to pursue her passion through writing, teaching, consulting as well as being in the back of the house baking and cooking. “Elbow deep in flour with fingers that smell like butter” is how Claire describes her ideal day as her specialty is still baking and pastry.
An artist of food, Claire has been said to make bacon sound lyrical and okra appear like a charming neighbor and not that slimy uncle. Health and an environmental consciousness are always at the forefront of Claire’s work as she marries the old and sacred parts of food with a new and changing society of aware eaters. An active part of Slow Foods movements, Southern Foodways Alliance, and other sustainable food communities, such as Just Food NYC and American Farm Land Trust, she is an avid reader and advocate for what she believes. Claire spent time in Brooklyn, NY where she continued to inspire and educate others. Spreading the good cookie and baked love all round; spottings included the Fort Greene Farmers Market, underground wine bars, libraries, glasses stores, and anywhere that sells Greek yogurt or fancy candy.
Upstate New York is now home on lands next to CSA farms, local meats and chickens for all the eggs Claire can handle for baking or making massive omelets. Currently doing writing after pastry for Bread Alone Bakery, Claire continues to read and write daily for many of the links below. She also teaches yoga and finds time to debate the finer points of pastry in the great outdoors on a diet of clean air, fresh food, and good bread….though you never know where in the world Claire might show up.
Finding Claire:
Forthetasteofit.com
Edible Hudson Valley For the Love of Ice Cream
Spezzatino Food Magazine Writer, Contributor
Farm Food Writer Claire: Paisley Farms of Upstate Farms Blog
Claire’s Simple Pastry Tool Love
Radiance Tea House Review Asian Fusion Magazine
Summer Treats Article Asian Fusion Magazine
Eating like a King on a Pauper’s Paycheck Scallywag & Vagabond
The Etiquette of Flying Scallywag & Vagabond
The Etiquette of Food Shopping Scallywag & Vagabond
KittiChai Summer 2009 Scallywag & Vagabond
roll. Gallery Article #1 and roll. CSA Article Roll magazine, Hudson Valley
zink magazine US/Canada lifestyle & culture
RIP… domino magazine Recipe featured in Domino Magazine
How it began: The Writing Baker
Find Claire Out & About, too!
You can pick Claire’s brain with all your food thoughts, travel questions, or biscuit help on the contact link.
Though not all about the blogging, I do follow this: Food Blog Ethics
