Ryan Thedwall, Indianapolis

My food story is made up of many different locations that I lived in and learned to like the regional foods. I was born in Moline, Ill., and learned to enjoy common Midwest cuisine such as beef, pork and corn. However, my family is made up of people from the East Coast, which we have visited often over the years. As a result, I also have grown up with an appreciation for typical East Coast cuisine, such as New York style pizza and Philly cheese steaks.

A few years ago I moved to Hartford, Conn., and developed a love of micro brewed beer from Boston. There is no beer in the world like there is in Boston. My friends call me a beer snob because I turn my nose up at beer from major breweries.

I was drawn to this project because it offered an opportunity to create videos and build a portfolio. While I could produce videos for student organizations, and I still do, producing for a company and working with deadlines provides a challenge that isn’t available anywhere else at Ball State.

I appreciate good tasting food, but for the most part to me it is only a substance that you eat. I am only a foodie in the aspect of micro brewed beer.

I don’t regularly watch the Food Channel, but I used to watch “Emeril.” There was something about his performance while cooking that drew my attention. I have yet to see anyone else get as excited about food as he does.

The skills I bring to the project are in the area of video production. I can produce, shoot and edit stories for publication on the Foodways Web site. I believe I will be responsible not only for the content of what is published, but also the manner in which it is produced. I'm looking forward to the opportunities my work with the Indiana Foodways Alliance will offer me.