Opening Up (A) New Space

Hello Readers,

If you follow Berrett-Koehler and/or any of our staff members on social networks like Facebook and Twitter, you may have noticed that a new job opportunity has opened up: BK is is looking for a Digital Producer/Editor. If you saw this posting, clicked on it, and even read the job description, you may also have noticed that this Digital Producer/Editor would be taking on many of the responsibilities that I, your BK Digital Community Builder, currently hold. It's also possible that I have slightly overestimated your involvement and interest in the inner workings and operations here at BK and that you have no idea what I'm talking about. That's fine, too. So, why am I bringing this up? Two reasons:

1) Do you know anyone who might be right for this job? Please do let them know about the opening, but you might also want to warn them that they'll have some pretty big shoes to fill...

2) Because they will be replacing me! At the end of June, I will be leaving Berrett-Koehler after 4 wonderful years spent working on the forefront of digital publishing and social media.

Now, normally I'm not one for cheesy goodbyes, but this time there's no other way. Why? Because my next step is just that -- cheesy. Starting this summer, I will begin working to become a Cheesemonger, with a focus on American artisan cheese. Say what??? Let me, briefly, explain: I've always really enjoyed eating and learning about cheese. I love tasting new flavors, experiencing new textures, and experimenting with wine, beer, and condiment pairings. This somewhat unusual passion for cheese resulted in a lot of dairy-related reading, during which I realized the great extent to which many of my other passions are directly involved in getting cheese made, sold, and eaten! A longtime vegetarian, I have always been passionate about animal rights and humane treatment in farming and agriculture. For a long time, I thought that I would one day be acquiring and editing BK books on humane, healthy, and sustainable farming and eating practices. However, as my research and reading brought to light the 'politics' of cheese (pasteurization regulations, forage vs. feed, animal health, land use, suburban sprawl, climate change, etc.), I realized I wanted to get involved in a more hands-on way. Really, despite the apparent leap, it feels like a natural transition to me. What first brought me to BK -- the desire to make a positive difference in the world -- is the same thing that I want to do, in my own community, through cheese. Starting in July, I will be an intern at The Cheese School of San Francisco, an incredible one-of-a-kind independent institution dedicated to the enjoyment and appreciation of cheese! Beyond that, who knows, but I'm confident that my passion and persistence will pay off.

Don't get too sad -- I still have two more months at BK! But I wanted to make this announcement ahead of time, in order to facilitate any questions, to explain the new job posting and, most importantly, so that you can all introduce me to your friends and family members in the cheese world!

P.S. Seriously though, please tell friends, family, and other community members about the new job opening!