Storytelling has been the heart of our work since 2015.
At Wolf Peach Creative, we believe that your brandโs story is the heart of your identity. Weโre here to breathe life into that narrative, forging deeper connections and creating lasting impressions. Here are some of the brands
History
Wolf Peach was born from The Curated Feast, a series of dinners infused with folklore, history, storytelling, and magic. In these multi-course meals, we explored each ingredient as an opportunity to enter the mythical realm.
We held a bakerโs dozen events between 2015 and 2017. From the series of multi-course storytelling dinners, we pivoted to helping other businesses tell their stories. In that same spirit of magic, Wolf Peach emerged.
Wolf Peach is an etymological remnant of the common German name for tomatoes, which translate to โwolf peachโ, a reference to the werewolf in Germanic folklore being connected to Solanaceae or nightshade family relatives mandrake and belladonna.
So this misconception that eating tomatoes (a seemingly humble and beloved food today) could turn you into a werewolf is a reminder that even the most humble things have a touch of magic if you just weave the threads in the tapestry.
Meet Our Team
Our team is a blend of creators and strategists who are passionate about storytelling. Led by our founder, Liz Birnbaum, our collective expertise spans a decade of culinary exploration, photography, and social media mastery. Weโre more than a team; weโre storytellers on a mission.
FOUNDER
Liz Birnbaum
Pearse Anderson is a food writer, journalist, game designer, and baker. He is always curious about food cultures and how to creatively introduce people to the culinary world. At Wolf Peach, he ensures client stories are well communicated and all that we leverage social trends and narratives to make clientsโ visions shine.
As a journalist, Pearse has written for The Guardian, Eater, Epicurious, and more, interviewing food experts like Mark Bittman or organizing panels on pie experts for the perfect holiday bake. He has traveled to the Arizona desert to photograph tajine, to Mongolian towns to study lactocolonialism, and the uncharted depths of sexy Colonel Sanders advertising for a Food & Wine article. When not covering food realities, you can often find Pearse developing food science fiction and fantasy.
Pearse taught Food Writing 101 at his alma mater Oberlin College, worked as a PR specialist and intern at Blue Hill at Stone Barns, and now lives in Chicago where he makes increasingly complex desserts, sometimes with experimental ingredients.
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Pearce Anderson
Pearse Anderson is a food writer, journalist, game designer, and baker. He is always curious about food cultures and how to creatively introduce people to the culinary world. At Wolf Peach, he ensures client stories are well communicated and all that we leverage social trends and narratives to make clientsโ visions shine.
As a journalist, Pearse has written for The Guardian, Eater, Epicurious, and more, interviewing food experts like Mark Bittman or organizing panels on pie experts for the perfect holiday bake. He has traveled to the Arizona desert to photograph tajine, to Mongolian towns to study lactocolonialism, and the uncharted depths of sexy Colonel Sanders advertising for a Food & Wine article. When not covering food realities, you can often find Pearse developing food science fiction and fantasy.
Pearse taught Food Writing 101 at his alma mater Oberlin College, worked as a PR specialist and intern at Blue Hill at Stone Barns, and now lives in Chicago where he makes increasingly complex desserts, sometimes with experimental ingredients.
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Nicole Johns
Pearse Anderson is a food writer, journalist, game designer, and baker. He is always curious about food cultures and how to creatively introduce people to the culinary world. At Wolf Peach, he ensures client stories are well communicated and all that we leverage social trends and narratives to make clientsโ visions shine.
As a journalist, Pearse has written for The Guardian, Eater, Epicurious, and more, interviewing food experts like Mark Bittman or organizing panels on pie experts for the perfect holiday bake. He has traveled to the Arizona desert to photograph tajine, to Mongolian towns to study lactocolonialism, and the uncharted depths of sexy Colonel Sanders advertising for a Food & Wine article. When not covering food realities, you can often find Pearse developing food science fiction and fantasy.
Pearse taught Food Writing 101 at his alma mater Oberlin College, worked as a PR specialist and intern at Blue Hill at Stone Barns, and now lives in Chicago where he makes increasingly complex desserts, sometimes with experimental ingredients.
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