Life evolves and so does this bio.
Woke up this morning to the sound of lawn mowers. Where am I? It is just a dream. It is JUST A DREAM. I bury half my face back into the pillow. Shortly, I will wake up, stroll down Pacific Avenue to get the best coffee in San Francisco made by angry hipsters. (note: all coffee in San Francisco is made by angry hipsters.) I toss, I turn, I awaken and open my eyes. What’s that I hear coming from downstairs? “I like to eat eat eat apples and banannnnnnnas….. mommy mommy mommy.” & “Honey, the squirrels are eating the bird seed again!”
ABOUT CLAUDIA’S TASTY BITS
I created the TastyBits blog as a way to share my obsession for food lifestyle with everyone. My YouTube channel, Claudia’s Tasty Bits has taken on a life of it’s own and I am super proud to be a member of the Tastemade Network of foodie talent. I have created over 88 videos, most of which are pretty good and I have committed to publishing a fresh Tasty Bits episode every Thursday*
*Barring natural disasters and vacations.
A bit about me: In sandwich form.
I studied psychology and quasi advertising & design at New Mexico State University and Loyola Marymount University. I landed my first gig at 24 as a freelance art director at Bates USA West and was thrown into the fire to help re-brand Hyundai, which at that time was a virtually impossible feat. This job created the delusion that I was actually an art director.
For the next 4-6 years I faked-it-til-I-made-it and honed my skills on national brands such as Epson America, Fox TV, Telemundo, Health Net, Cox Cable, Lindora Weight Loss etc. Blah blah blah.
I defected from the world of casual Fridays and status meetings to create branding and marketing materials for mostly small and emerging companies, with one rule, I had to like the founder and believe in their product. (Oh, and they had to pay me with money, although sometimes I got food, wine and furniture too.)
Since then I have worked with great clients ranging from Tropical Plant Wholesalers and Hospitals to Nike and even Jamón Iberico producers .
I spent my childhood and teen summers in Colombia savoring such delights as chicken feet, chitlins and pork trotters. I did some time in New Mexico where I delighted in green chile posole and sopapillas, New York where I breathed in the aromas of roasted chestnuts and dirty water dogs and Spain where my entire universe was flipped upside down over blood sausage, paella, fabada, Jerez (sherry) and Jamón Iberico. I moved my operations (office, dog, furniture and clothes) from the beach and boardwalk of southern California to San Francisco in 2006 to chase food, wine and nature. I don’t feel like I will every truly belong in only one place, but wherever I go, I find something I can connect with and it is usually the food.
CHEESE, PICKLES AND MORE
I love life, people and food, not to mention, my all-American husband, beautiful and hilarious daughter Lola, and, sweet-as-molasses, son Charlie. My Shih Tsu, Frieda, was my first child. She was with me for 13 years and I miss her every day. I have run a marathon in Hawaii, played tennis, thrown pottery, sculpted in clay, taken photographs, danced, climbed and consumed a lot of food and wine. I have friends from all walks of life and am accused of never knowing a stranger.
I am very honored to have served on the Board of 18 Reasons in San Francisco, California. 18 Reasons is a non-profit organization. They are a unique cooking school that is a cultural hub in the Mission District of San Francisco and also run the Bay Area Cooking matters program. Cooking Matters teaches healthy cooking and nutrition classes to lower income families. I am proud to have taught eight 6-week classes to over 100 people.
My family and I relocated to the Suburbs of New York a little over a year ago. We are only 40 minutes by train to New York city, yet it feels like a different dimension.
— I believe that food is truly the one thing that connects us all. I don’t care how grumpy or politically different someone may be, ask someone what they love to eat and the walls will start to come down.
If you are not exhausted after reading all of that and are still interested in some show-and-tell, click HERE.