11/10/2025
I’ve always loved clothes, but I’ve grown to love quality even more. Quality food, quality ingredients, quality energy.
Working behind the cheese 🧀 counter taught me the art of choosing well.
It’s the same instinct that draws me to raw milk cheeses, buffalo and sheep’s milk, Vital Farm eggs, or a perfectly structured jacket 🤤. It’s like a “ping” I feel in my spleen.
- Craft matters.
- Process matters.
- Where things come from matters.
The cheese counter life sharpened me in ways I didn’t expect — it hasn’t been easy but I guess that’s why they call it resilience.
It made me see food as an entire experience. It’s also allowed me to experiment with patterns I see and pick up on. (And it’s something I really enjoy).
It’s partly why I started my new self-driven newsletter “AI x Artisan Cheese”— because the way we eat, shop, and express ourselves is connected.
And I’m documenting my learnings in how to bridge those worlds in a way that feels like me.