Hello!
We are Aimee and Josh Pruett, co-creators of Food Banjo. We started in 2012 as a food magazine, but realized as we got busy with work and life, we just didn’t have time to develop digital magazines on an ongoing basis.
So we decided to start a blog instead! We’re sharing our favorite recipes and food inspired by our travels and what we enjoy eating. Sometimes it’s sweets and cocktails, and sometimes we delve into healthy recipes and Whole30 recipes.
We had our daughter in September of 2017, so now we’re two exhausted parents trying to meal plan and eat healthy-ish so we can have the energy to keep up with her!
If you’d like to contact us about partnerships, sponsorships, events, photography work, or just want to say hi, send us a note at FoodBanjo [AT] gmail [DOT] com.
About Aimee:
Hi! I have a passion for food and trying out new recipes. I’m a little obsessed with cooking shows. I used to be a really picky eater, but finally my love for actually trying food really blossomed when I started doing a bunch of food photography for clients like Food & Wine Magazine, Torchy’s Tacos, and Plate Magazine. I also photographed two books — Austin Chef’s Table: Extraordinary Recipes From The Texas Capital
When I was pregnant with our daughter, I had gestational diabetes. My blood sugar is fine now, but during pregnancy I had to learn how to make a lot of low-carb, high-protein meals. That meant altering what we ate and eating very healthy meals. I’m working to bring healthier meals to the blog because of it!
About Josh:
Ciao! A life as a latchkey kid and making dinners for myself (insert parental guilt trip here) led to baking as a teenager and cooking in restaurants for a bit. Still, I’m the one with the sweet tooth and tend to make all of the goooood stuff: cakes, cookies, pastries, etc. I also play bartender from time to time…basically I’m the king of the empty calorie. Join me, will you, on this fantastical journey that we call Food Banjo.
1 Comment
As Mom of said “latchkey kid” I have not one iota of guilt here – well maybe half an iota. Since I was working a full time job an hour from home (LA traffic) in order to support Josh in his many cooking/baking experiments I would like to be afforded full credit ;) for the creative and excellent chef he has become today… no kidding, he really is that good! And as time has allowed for some perspective, I realize that I was ahead of my time with my “child experiment” ;)) !!