Ironic but true: the technically adept social media consultant we’ve been working with recently suggested a completely old-school approach to a universally appreciated snack: popcorn. No microwave popcorn for Katie Charland, a recent master’s degree graduate of the Walter Cronkite School of Journalism and Mass Communication. She makes it the old-fashioned way: with real popcorn kernels, oil and a pan. Her secret ingredient comes in after the popping is finished. She likes to sprinkle her favorite snack with a bit of white cheddar cheese powder, which she gets at Fry’s for $1.12.
