About Claire
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.
“Food should not only be good to eat, but also good to think.”
– Claire Fountain
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 corporations and communities, she is an avid reader and advocate for what she believes. Claire spent time in Brooklyn, NY where she continued to help, inspire and educate others. Spreading the good cookies and baked love all round, spottings included the Fort Greene Farmers Market, underground wine bars and anywhere that sells dark chocolate; organic, of course.
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. Currently doing pastry development for Bread Alone, Claire also takes personal orders for specialty baked items for specialty folks while continuing 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 fresh air, fresh food and good bread.
Claire’s Sites:
Forthetasteofit.com
claireeats.com blog on site
How it began: The Writing Baker
Find Claire Out & About, too!
Claire’s Simple Pastry Tool Love
Farm Food Writer Claire: Paisley Farms of Upstate Farms Blog
Spezzatino Food Magazine Writer, Contributor
Featured:
Asian Fusion Magazine
Scallywag & Vagabond writer, reporter:
Eating like a King on a Pauper’s Paycheck
The Etiquette of Food Shopping
MomFuse Feature: MomFuse Interview
roll. Gallery Article ,roll. CSA Article
Slim Body Coach contributions
zink magazine US/Canada lifestyle & culture
Other Related Work:
Gusto Grilled Organics menu development
Anna Marie Organic Olive Oil recipe development
Buttermilk Inn & Falls chef, baker & menu planning
Great Jones Spa Juice Bar & Café menu design & management
domino magazine http://www.dominomag.com/magazine/toc/2009/02/feb
Slim Body Coach Bio:
Eat well, Be well: Claire Fountain won't let you go hungry.
There was a time healthy food was a hassle, cloaked in fiber and mystery. Claire Fountain does not want any delicious vegetable, grain, or protein to suffer such a reputation and is here to help. Witty and passionate, Claire believes in sharing her knowledge of all things food and her holistic approach to eating with all of you. As a food writer with a background as an independent cooking class teacher, vegan organic baker and personal chef, to name a few ventures, Claire lives for all that is food and she will not hesitate to tell you that. Claire has done recipe development and cooking for many health minded individuals. Though born and raised in Mississippi on biscuits and ranch dressing, she practices what she preaches in her own daily food choices, with taste being at the forefront. She currently writes, manages an organic juice bar and café in New York, and spends time supporting local agriculture, sustainable food, and promoting conscious consumption.
You can pick Claire's brain with all your food thoughts and questions on the contact link.
Though not all about the blogging, I do follow this: Food Blog Ethics