I’m Kristi Amdahl, and I am the blogger behind Figs & Chèvre. This may come as a shock, but I happen to be obsessed with food. Like in the weirdest of ways. There is something about being in the presence of a perfectly fermented and scored baguette that truly chokes me up. I’m not kidding – I stopped by Hewn [artisan] Bakery in Evanston the other day for a snack and an exquisitely crafted loaf that was wrapped delicately in butcher paper and secured with string. And I cried. Frankly, it can get embarrassing. But I digress…
I live north of Chicago in a town that hugs Lake Michigan with my teenage daughter. Before relocating to Highland Park in 2013, my home was sandwiched between four mountain ranges in Montana’s capitol city. For the record, my primary mode of transportation did not involve a horse.
I have a B.S. in economics and – much to the dismay of my folks – am a graduate school dropout. Something about running statistical regressions and explaining p-values to others failed to inspire me. Baffling, I know. I’ve worked at a natural foods store, a donut shop, and the Governor’s Budget Office. I’ve been homeless, hopped freight trains, and participated in American Indian sweat lodge ceremonies. I’m both a (recovering) vegan & former protestor with a record involving bicycle U-locks and grapefruits.
I love Italy, vino, and (unguided) meditation. I dig baking artisan bread, creating wicked spreadsheets, and searching for sea glass while the pups tear it up at the dog beach. I dig M.F.K. Fisher for being the most exceptionally badass food writer of all time and am embarrassed to say that – until recently – her works had been collecting dust on my shelves because I didn’t want to do the cliché thing and actually pretend that I read them. You know, to fit in. As in, be a poser. Guess what? I’m a moron, pure and simple. The woman was brilliant.
My favorite foods include peeled, roasted asparagus, chicken cooked with bacon, thyme, wine, and apples, and poached eggs. Of course, I dig a bazillion other things, but after 500ml of wine at 11:35 p.m., those are the three dishes that come to mind.
Have a question? See if I’ve answered it already.
How’d you come up with the name Figs & Chèvre?
In 2009, I created my first food blog after watching Julie & Julia called Kristi’s Food Musings. Please don’t judge. After a while, I got bored and wanted to start fresh. After agonizing over names, I decided to name it after one of my most prized and ethereal dishes imaginable. You guessed it – figs roasted with a bit of chèvre cheese. That blog had one and only one post, but unlike most things during 2010, the name was fitting enough to resurrect later.
Why wasn’t my comment published?
All comments are subject to moderation. Constructive and respectful critique will be tolerated, but rants, political opinions, and offensive comments will not. Figs & Chèvre is my own tiny little piece of virtual real estate that I pay hundreds of dollars each year to maintain, and it’s not intended to be anyone else’s soap box. There is a slight chance that I accidentally marked your comment as spam or have been insanely busy and haven’t yet approved it. In that case, please feel free to repost your comment.
Can I repost a recipe/photograph or otherwise link to your blog?
All photographs and blog posts are my original work and are protected by copyright. Please do not repost anything without my explicit consent. If you’d like to link to my blog, that’s awesome – you are a fantastic human being! If you want to link to my blog and “borrow” one of my images when doing so, please contact me first. Also, please note that I do not exchange links.
What camera do you use, and what do you use to edit your images?
Don’t laugh – I use an iPhone 6+. I’m learning how to use a hand-me-down Nikon D70s, though, so by 2017, most new images are likely to be taken with this beast. I use Lightroom to edit my images, but am considering switching over to Photoshop. I use Photoshop to add text to images.
I’d like you to review my product/do a sponsored post/advertise on your site. What’s the process?
Thank you for your interest, but in the interest of maintaining an authentic blogging voice, reader trust, and an uncluttered website, I do not accept advertisements, sponsored posts, or compensation to review products on my site. That being said, should I happen to receive a product that I love enough to warrant mentioning in a blog post, I will. Before sending me anything, please first touch base so that (1) I can determine whether it’s something I’d dig receiving; and (2) I know to go down to the post office so that it doesn’t get returned as undeliverable.
Note that I do participate in Amazon’s affiliate program and will occasionally post a readily identifiable affiliate link. If you click on said link and purchase anything at all from Amazon, I will receive a small commission. The price you pay will not be affected. Thank you for supporting this blog!
Do you respond to emails?
The short answer is that I strive to respond to all emails. That being said, it’s easy to inadvertently miss some, get overly busy with life, etc. If the nature of your email requires a response and you haven’t received one within a few days, please feel free to reach out again. Please note that I am unlikely to respond to emails inquiring about the status of your comment or anything else that’s covered in this About Me page. Thanks for understanding!
You can email me at email@example.com or contact me using the form below. Thanks!