How Kat Craddock Saved Saveur Magazine | A Cheese Course

Описание: Watch the remarkable Kat Craddock share her journey from cheesemonger to owning one of America's most beloved food magazines. From her days slinging cheese at a shop in Wellesley to literally purchasing ‪@SaveurMagazine‬ to save it from disappearing, Kat proves that passion and bold moves can reshape entire industries. Plus, discover why she's bringing glossy print magazines back in a digital world—and why it's working.

Watch a true food media pioneer prove that sometimes the most innovative move is going backward—to save what matters most.

🎬 TIMESTAMPS

0:00 - Intro
1:10 - Kat Craddock's favorite cheeses
2:05 - Working as a cheesemonger in college
2:41 - First Course - Intergalactic
4:34 - Creative language with cheese
6:14 - Recipe developer and tester
7:23 - What to think about when adding cheese to a recipe
7:56 - Second Course - Merry Goat Round
9:39 - Best bread for a grilled cheese
10:36 - Third Course - Schlossberger Alt
13:22 - What does creamy mean?
13:49 - On becoming CEO of Saveur Magazine
14:36 - Buying Saveur to save a beloved legacy media brand
16:00 - Kat's first goal at Saveur: Go back to print
17:30 - Fourth Course - Époisses
19:58 - Fifth Course - Fleur De Maquis
21:34 - What The Funk? Rapid-fire Questions
22:42 - Taking a look at the cheese courses for today
23:34 - Tips and tricks to pairing cheese
24:08 - Food trends Kat is watching
24:37 - Are you the only magazine going back to print?
26:44 - Speaking in a language that resonates with you
27:54 - How Kat defines success
28:56 - Credits

🔑 KEY MOMENTS FROM THIS EPISODE

The Ultimate Power Move: How Kat went from employee to owner by asking her company if they'd sell her the magazine she loved—and why bringing back print was her first priority.

Cheese Language Laboratory: Kat breaks down why we need to move past "creamy" and embrace specific descriptors like "forest floor notes," "fudgy," and yes, even "cat pee" when it comes to describing what we actually taste.

The Controversial Pairing: Smoked oyster meets alpine cheese—Adam and Kat debate why this combination challenges traditional seafood-and-cheese taboos.

Print Revolution: Why Kat and other editors are buying back beloved publications and returning to glossy, tactile magazines in an Instagram world. Hint: ‪@TaylorSwift‬ record sales have a big role!

Professional Palate: From recipe testing 50+ cheese dishes to understanding how cheese transforms when heated, Kat shares insider knowledge that will change how you cook with cheese.

👏 ABOUT THIS EPISODE'S GUEST: KAT CRADDOCK

Kat Craddock is Editor-in-Chief, CEO, and owner of SAVEUR, the legacy food magazine. She joined in 2015 and started in the test kitchen and worked her way up, eventually acquiring the brand in 2023 to relaunch it as an independent, print-first publication.

Kat spent nearly two decades working across media and professional kitchens—as a writer, editor, recipe developer, pastry chef, and cheesemonger in NYC, Boston, and Chicago.She is also the co-author of Eat Better, Sleep Better (Simon & Schuster, 2025) and a 2024 recipient of the IACP Trailblazer Award.

At SAVEUR, her focus is on publishing deeply reported food and travel stories, rigorously tested recipes, and collaborative projects that celebrate culture, craft, and sense of place. Above all, she believes in the power of print and the rituals that bring people to the table.

🧀 CHEESES & PAIRINGS FEATURED IN THIS EPISODE:

Intergalactic (Philadelphia) - Thistle rennet soft-ripened with 15-year aged balsamic and strawberries
Merry Goat Round (Maryland) - Lactic goat cheese with truffle potato chips and daikon kimchi
Schlossberg (Switzerland) - Alpine cheese with smoked oyster and tomato chips
Époisses (France) - The funk master paired with wasabi peas and champagne cotton candy
Fleur de Maquis (Corsica-style) - Herb-crusted sheep cheese with champagne cotton candy

🧀🧀 BONUS CHEESES MENTIONED IN THIS EPISODE:

Rush Creek Reserve - Uplands Cheese in Dodgeville, Wisconsin
Vacherin Mont d'Or - Switzerland

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