![]() O ya short menu how to#I learned a lot really quickly about how to build out a website and do my own marketing, on top of designing and making the products. It’s also why I pivoted to food-themed clothing. MT: Yeah, that work is so intricate and you still do all of it yourself, right?ĮE: Yeah, I do, which is why I’ve limited the amount of beaded stuff I’ll make. Now, my hands feel crazy all the time from beading. ![]() I did a lot of hanging out with my parents and as soon as I graduated in May, I was like, "All right, I need to do something to fill my time or I'm going to go crazy." I must have seen someone wearing a letter bracelet on Instagram and was like, "Oh, it'd be fun to make food ones." I figured maybe a few friends would buy them if I sold them on Instagram, which they did, but friends would tell friends and all of a sudden I had a silly little business. I graduated in the famous year that was 2020, so I was home for the last three months of college. MT: Can you tell me the Wear Your Snacks origin story?ĮE: For sure. That's our thing, it's always a running joke that every meal we have together, we're just planning our next meal. MT: Did you have someone close to you growing up who was involved in food?ĮE: None of my family members worked in food formally, but our family loves to eat. I probably would've ended up doing graphic design for a food business had I not leaned towards marketing, so yeah, I think that was always a part of the plan whether I knew it or not. I think subconsciously I knew I would go into food in some capacity, but I definitely was on a hardcore art trajectory for a while and wanted to be a graphic designer. I’d watch cooking shows like Martha Stewart’s, and I was obsessed with Emeril as a four-year-old. Ever since I was teeny tiny, I've been fixated on food. Have you always known that food would find its way into your career?ĮE: Definitely. MT: Yes, maybe a Wear Your Snacks martini shirt in the largest size you make. MT: Would you wear a matching seafood tower dress?ĮE: I think it would be a requirement, yes, but I also wouldn’t be opposed to a change of outfits mid-meal to accommodate a little bit more space for the rest of the food. ![]() Maybe a little Champagne with the seafood tower. ![]() ![]() I know people have very strong opinions about that, but I love a little ice in my martini. I’d round it out with some chocolate mousse and maybe a little coffee to wake me back up after eating enough food to feed a small family.ĮE: A dirty martini with gin, which is very important. For the heavier stuff, I’d go with steak frites, because, more French fries. We’d need fries for the table, of course, and non-negotiable aioli on the side. I live for a niçoise salad, so that would have to be on the menu at some point.ĮE: Yeah, get some greens in there. I’d love to start with a fat seafood tower, whatever the largest option is, and I'd probably have to throw in some steak tartar just to make sure I’ve covered all the raw food groups. MT: Oh yeah, unlimited appetite and budget.ĮE: I'm like a big French brasserie girl-I love a loud, bustling spot, like Pastis, Balthazar, or some sort of Lafayette-adjacent restaurant. MADISON TRAPKIN: Can you describe your ideal lunch date? Where are you going? What are you eating? What are you wearing? What's your dream?ĮVENLINA EDENS: Let's see, is this in an ideal world where money and appetite are no object? ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |