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Jamie SCHLER
Works at Jamie Schler
Attended University of Pennsylvania
Lives in Nantes, France
6,649 followers|15,517,796 views
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Jamie SCHLER

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Beautiful. And I bet it tastes even better. From +Jenni Field 
Blueberry Lemongrass Ice Cream is light and refreshing. It's also very easy to veganize by using all coconut milk in the base. I'll show you how to make it.
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Thank you, +Jamie SCHLER​! 
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Jamie SCHLER

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Sensational ice cream from +Jenni Field and one would almost say it was created for me (as I love chocolate and cherries!)
This luscious chocolate cherry almond gelato features threads of white chocolate stracciatella, chunks of dark chocolate and swirls of cherry almond jam!
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Wish you were here to share some with, +Jamie SCHLER! Thank you, friend, for sharing it! xoxo
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The Catskills lived up to its Borscht Belt reputation in the bustling, crowded dining room, where bountiful meals led to a surprising trend: stashing leftover dessert "for later".
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Jamie SCHLER

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A great summer recipe for a light meal, lunch, brunch or picnic.
Quiche are fabulous hot from the oven, warm or at room temperature. Or even chilled. Perfect for dinner, lunch, picnic or brunch. I recently made 2-inch mini quiches for a cocktail party filling three ways: gorgonzola + apple, cherry tomatoes + goat cheese, bacon + gruyère.
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Improvisation.... 
We are what we pretend to be, so we must be careful what we pretend to be. - Kurt Vonnegut Shortly after I married, I began working as an interpreter in a
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Just fabulousness (and dinner) from +Jenni Field Pastry Chef!
If sausage gravy pizza isn't on your radar, it should be. I paired mine with peppers and onions. An excellent decision! Do give this a try; you'll love it!
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xo
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Jamie SCHLER

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I eat my peas with honey  I’ve done it all my life. It makes the peas taste funny  But it keeps them on the knife.  - anonymous   There is a ritual to eating peas. Prick one, tiny, round green orb with the tine of a fork. ...
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The Catskills lived up to its Borscht Belt reputation in the bustling, crowded dining room, where bountiful meals led to a surprising trend: stashing leftover dessert "for later".
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Ever been at a big Catskill resort and watched what happens after every meal? I did.... and my story has just come out on Paste Magazine! 
The Catskills lived up to its Borscht Belt reputation in the bustling, crowded dining room, where bountiful meals led to a surprising trend: stashing leftover dessert "for later".
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I started this project with the aim to create photos about silence but I immediately realized that I was more interested in the word Silenced and how it could be conveyed through food photography. People are continuously being silenced in today’s society, they are silenced through alienation, loneliness, isolation or omerta; they are silenced with Continue Reading
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perfect barbecue side dish. Love this slaw dressing from the ever-creative +Barbara Kiebel 
For something unique, try this Coleslaw with Warm Bacon Dressing; it's totally different from regular slaw and so very delicious.
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This is one simple and sensational tart, redolent of summer and kissed with both the sweetness of fresh strawberries and the indulgence of chocolate. A blissful dessert of ethereal, luxurious whipped mascarpone cream atop a thin layer of chocolate – in using Lindt Mint Chocolate I added a delicate hint of mint – all topped with luscious, seasonal berries. Pretty, light and sweet, a truly exquisite treat for the halcyon days of summer.
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In her circles
561 people
Have her in circles
6,649 people
jan starczewski's profile photo
Sally Akins's profile photo
Danny Padua's profile photo
DayNight Charters's profile photo
Elizabeth Pizzinato's profile photo
Дмитрий Фоменко's profile photo
Amanda Maynes's profile photo
GENERAL BARRY RICHARD's profile photo
Donna Leighton's profile photo
Work
Occupation
Freelance writer and speaker specializing in food and culture; I am a writing instructor.
Employment
  • Jamie Schler
    freelance writer, present
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Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Nantes, France
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Tagline
Freelance writer specializing in food and culture. I am an American living and writing in France.
Introduction
I am a freelance writer specializing in food and culture. My work has appeared in Fine Cooking, The Art of Eating, Leite's Culinaria, France Magazine, Huffington Post, American Food Roots and The Foodie Bugle among others. 

I am also an experienced speaker, having spoken at conferences and events around the globe. I am also an experienced writing instructor at both The Plate to Page and The Plated Stories Workshops. 

I am the writing half of the team behind Plated Stories, winner of the 2014 IACP Best Photo Based Blog and 2014 Saveur Magazine Finalist for Best Writing, along with photographer Ilva Beretta.
Bragging rights
I am writing instructor at the Plated Stories Workshop.
Education
  • University of Pennsylvania
    Psychology-Art History, 1981 - 1985
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Gender
Female