David Tyda

Festival Organizer, Affordable Food Festivals

“Before owning and operating large-scale food festivals, I was a magazine editor. Both lines of work have long stretches of downtime followed by a stint of intense focus to produce the actual product. The key to being successful with this type of deadline-driven career is using downtime productively— staying healthy, learning and keeping the goal in sight. In a word: preparation. I used to say that magazines are simply curated ideas— editors sit through mounds of information to present a cohesive story with each issue. Our festivals are produced the same way. My company is lean at just three people, but we devour information and stay current—that makes us appear larger than we are. Knowing what’s available and possible allows us to create, what I believe to be, some of the most imaginative events in town.”

Photo shot on location at Joyride Taco House.