The best days are trips to the scoop shop. Romance is best served cold and shared with someone you love. Many of my fondest memories are created over the unifying tantalizing of the tastebuds.
What’s up?! I’m Sean E. – a 28 year old food, music, and coffee enthusiast from San Francisco, CA, and the latest addition to The Impulsive Buy staff. No, I don’t only eat ice cream, but I felt the need to lay my love out there for everyone to see. I am enthralled by all things culinary – from cooking to fine dining to The Food Network to searching for the latest super rare Hostess cake at the grocery store.
I am a firm believer that a 79 cent oatmeal cream pie can be just as alluring as a 79 dollar entree at a French bistro and feel the need to tear the walls down between fine food and fast food. As much as I would love to have a perfectly presented five course Omakase sushi dinner every night when I come home, that is simply not my reality, so I search for thrills in all parts of the food universe.
In high school I was editor-in-chief of my school’s newspaper, went on to write for my college’s paper, and then got a degree in creative writing at San Francisco State University, where I also spent a semester as poetry editor for the literary magazine TRANSFER. This was all tremendous experience for me but by the end of it I was burnt out of not only writing, but reading, and all things associated with the world of literature.
I’ve spent the last five years of my life playing bass in an alternative rock trio called RIN TIN TIGER, and will continue to do so as long as I can. Recently, my love for food and the food culture blogosphere has reinvigorated my passion for writing, and as a result I find myself before you all.
What drew me to The Impulsive Buy? An active community joined together by the thrill of the hunt; the burgeoning desire and curiosity that takes over when we see words like “limited edition” and “seasonal” and “vote”; the ability to try something in California that someone in North Dakota or Honolulu can also pick up and engage with; the interactive component of “Spotted on Shelves”; and the free flow style of the reviews.
I love established food critics but there is a separation between eater and audience that creates an instant cold reaction for the average consumer – which is everything TIB isn’t. I am excited to be accepted into this realm of hunting and snapping, tasting and sharing, and look forward to your feedback on how we all interpret the flavors and sensations of our impulsive purchases.
Let’s keep in touch!