Carlos Yescas

Carlos Yescas has published extensively on cheese culture and production, as well as other topics including decolonization of food systems, race/ethnicity, gastronomic heritage, and human rights. He has published for the two major US cheese publications: Culture and Cheese Professor, as well as for the UK-based Cheese: The Magazine of Culture. He guest hosted the podcast Cutting the Curd for 3 seasons with special features of Brazilian and Ukranian cheesemakers.

He was a long time collaborator of Letras Libres in Mexico, writing articles about food and global culture with travel stories from Europe, the US, and China. He also published an award winning book in Spanish called Quesos Mexicanos.

His style of writing is personal and thought provoking based on extensive travel, academic research, and commitment to social justice.