Met Jacey Hammond, our newest teammember! A junior journalism major at Ithaca College – she’ll be our writing intern for the next few months. This semester you will see blog posts from Jacey and she’ll also be helping us behind the scenes. This Jersey girl loves to write, cook, bake, sing and explore what the FLX has to offer. We sent her the FLX FAQ so you guys can get to know her a little better.
Edible Finger Lakes: What is the most interesting thing you always keep in your fridge?
Jacey Hammond: Cauliflower Alfredo sauce. It’s a slightly healthier alternative to Alfredo, which I really love.
EFLX: What’s the last meal you cooked for yourself?
JH: Shrimp scampi over linguini with a parmesan and lemon cream sauce. Before I came back to Ithaca for the semester, I decided to cook my last meal at home for my parents and me, and we all love that dish.
EFLX: What’s the one kitchen tool you couldn’t live without?
JH: My wine bottle opener of course. My all-time favorite noise is the sound of a wine cork popping!
EFLX: What was the first Finger Lakes wine/beer/spirit you ever tasted?
JH: My first FLX drink was a Flower Power IPA from Ithaca Beer Co. It was also my very first IPA.
EFLX: If you could add one item to the Finger Lakes foodshed that isn’t already there, what would it be?
JH: I’m on the hunt for good Italian meats. I would love a good quality Italian deli close to campus!
EFLX: Why do you want to work for Edible FLX?
JH: After studying abroad in Florence, Italy, I realized how much I love and care about food and wine. Sometimes I have dreams about the food I ate abroad! But not just the actual ingredients, but the process of wine-making, cooking, and experimenting with recipes. It’s was a big part of my childhood and heritage, but I never really reflected on its importance until that experience. I also realized that I should be writing about something that truly matters to me. Writing about food is about learning the process a winemaker goes through to get the perfect aging of wine, or uncovering the reasons why a chef uses a specific farm for the restaurant’s ingredients. It’s about learning how to grow and make food in ways that can help the environment. I want to work for Edible Finger Lakes because I know that they prioritize the heart of a story, not just the facts. The writers truly care about their readers, FLX local businesses, and food and wine in general.
EFLX: Describe yourself in 3 words.
JH: Loyal, caring, and sarcastic.
EFLX: Favorite place to eat in the FLX?
JH: My favorite place to eat in Ithaca would probably be Bickering Twins. Mexican isn’t usually my favorite cuisine, but their ingredients are so fresh, the tacos are so innovative, and they make great specialty cocktails there as well. It’s also just a great atmosphere and they have a lunch special that consists of 3 tacos for 10 dollars; every college kid’s dream! I would love to explore more of the FLX – I definitely haven’t seen or tasted enough of it.