Crystal Cun ate and earned her way through a master’s in Food Culture and Communications from the University of Gastronomic Sciences in Pollenzo, Italy. For one year, through March 2011, she was awash in a sea of olive oil, photojournalism and sustainable food production. Prior to this peripatetic European adventure, she worked in research at the Federal Reserve Bank of Chicago and studied economics at Cornell University in Ithaca, NY. She turned vegetables and whipped cream like a boss as a student in the Culinary Techniques program at the International Culinary Center. She lives in Brooklyn, New York and works at Element Seafood, a family-run seafood distributor specializing in premium oysters. Sometimes this requires abundant amounts of research with wine and oysters. She also works as a consultant for FRESH, an indie documentary about the farmers, activists and entrepreneurs who are reinventing our food system. If you haven’t seen it, check out the trailer. She is a fan of orange juice with lots of pulp, carves adorable sharkmelons, and has pondered how they make the middle bun on a Big Mac. Questions, comments and sandwich offers can be directed to crystalbells at gmail.