Person of Interest: Kristie Brablec

. June 1, 2018.
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Person: Kristie Brablec
Occupation: Experience Curator for Zingerman’s Food Tours

How and when did you first become involved with Zingerman’s?
I have been with Zingerman’s for just over 14 years. I was working with the city of Ann Arbor before that, with the Natural Area Preservation. It was clear to me about a month into my employment at Zingerman’s that I had found a place that would allow me to learn new things and be myself. It has grown into a very meaningful career.

Now, you are an “Experience Curator” for Zingerman’s Food Tours.
I’ll be honest, I just made that title up. We’re not big on titles here at Zingerman’s, but sometimes they are helpful for others so this is my attempt to try and describe what I do as a service. My job is to make sure that my guests, our vendors, and our partners all feel fully supported for our upcoming programs. Then, my goal is to deliver an experience that is truly unique, service-focused, and educational. I want to share with our guests how history, war, celebration, and environment have shaped our traditional foods, our wine, and our way of life globally. I want to help make connections in a world where connections are becoming few and far between. These trips are designed to take local global.

Where will the next Zingerman’s Food Tour be located?
We have just launched our first trip to France in the fall of 2018. We’ll be spending a good amount of time in Paris learning how their history and values have shaped their food and wine. We’ll spend a day in Normandy learning about cheese with local farmers, sipping oysters by the sea, and will end the trip in the Champagne region, where the rules and regulations have a very strong role in the shape of the future.

Where are three places in the world you haven’t been to yet, but are on your list?
Thailand, Georgia (the country), and South Africa.

In your bio on the Zingerman’s website, it says you are “an artist, a pilot, and music lover” as well as someone who “loves a good taco and talking about sharks.”

What kind of art do you produce/what medium do you use?
I am a potter and have been practicing the art since high school.

Why did you want to become a pilot?
My father and uncle are both retired commercial pilots. My father taught me to fly on our family farm. It’s in my blood.

What song/band do you have on repeat these days?
One artist I keep returning to recently is José González. He centers me.

Best tacos in Ann Arbor?
Chela’s.

Favorite shark fact:
I think it’s more important to talk about shark conservation. Nearly 100 million sharks are killed each year which drastically outnumbers the rate of recovery for most species. Just something to think about.

And lastly, if you could eat one meal for the rest of your life, what would it be?
Pasta! It’s versatile and humble.

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