Great content is created for people, not eyeballs. Effective content marketing hits the sweet spot where your goals intersect with what your audience needs and desires.
Content Kitchen offers food-focused digital strategy, from project work to full-scale, cross-platform plans encompassing onsite editorial, email campaigns, e-books, social media, recipe development and food photography.
And what could be more fun than that? I’ve been lucky to spend my career developing audience-focused lifestyle content that surprises, engages, inspires and informs readers.
I’ve visited all seven continents on Earth!
I combine experience developing content strategy for top national outlets with culinary training at Le Cordon Bleu.
I believe everything is better with bacon. Everything.
From the day she arrived, Rascal staked out the kitchen. She likes roasted veggies, watermelon and, yes, bacon.
I started out covering travel, health, fashion and shelter for a national wire service and magazines. Then, in 2002, everything shifted. I went to Cooking Light, where I led the food team to develop award-winning feature stories. I got hooked on covering all things edible, and in 2009, I got my culinary diploma from Le Cordon Bleu in Los Angeles in order to improve my skills in the kitchen and deepen my knowledge about cooking techniques and ingredients. Since then, my work has appeared in the pages of Vegetarian Times, Natural Health and on top national health websites. I’ve even scripted nutrition videos for Dr. Oz. Why focus on food? Because it’s about so much more than what’s on the plate. What we eat touches on everything that’s important. Pleasure, physical health, emotional well-being, community, politics and family — it all starts in the kitchen!
Rascal isn’t the only helper in the Content Kitchen. Meet the rest of the crew:
I’m pretty lucky — I get to do what I love: create audience-focused content strategy, with services ranging from project work (articles, slide shows, video) to full-scale, cross-platform plans encompassing onsite content, email campaigns and social media.
Some of the things I can do for you:
WHAT CLIENTS SAY:
I’ve written nutritional features for top health websites, developed mouthwatering recipes for major food magazines, scripted syndicated health videos and created full-scale content strategy initiatives encompassing onsite, email and social media.
Are you looking for a partner for your next content project? Check out my portfolio to see what Content Kitchen can do for you.
I glanced down at the cutting board and it looked like a crime scene out of Dexter. My hands were covered with red, the knife was stained. It looked … incriminating.
But it was all very innocent — really! I was just doing what cooks everywhere do this time of year, sitting on a boatload of fast-ripening fruit and needing to do something with it now. In my case, it was a few pounds of very-ripe plums destined to become this Plum Compote with Cardomom.
And that’s the thing with summer fruit. Once you’ve gobbled the bounty out out of hand, chopped it up over yogurt, and topped it with whipped cream for quick dessert, you’ll still. have. more. That “what now?” challenge can become a bit of an obsession for some. Inspired by a bushel of u-pick farm cherries last summer, food blogger Erika Kerekes launched her line of Not Ketchup savory fruit sauces this year, and it’s steadily going national.
The rest of us will settle for these tried-and-true solutions on a smaller scale:
Throw it in a pie. Or its more rustic cousin, the free-form crostata (known as a galette to the French). I know — duh! It’s a classic, and for good reason. Few things are more delectable than warm fruit encased in pastry.
Spin it into a sauce. Personally, I prefer summer fruit in savory dishes, where the sweetness and acidity of the fruit add a bright note to richer fare. This Salmon with Agrodolce Blueberries has become one of my all-time summer faves. And I love turning stone fruit in to spicy-sweet salsa.
Make jam. This is a classic way to preserve that summer flavor. If you’re not making a lot, you can go the refrigerator route, as I do with this recipe. But if you want to enjoy the flavor all year long, you’ll need to make it a full-blown canning project. New to canning? Check out Living Homegrown’s Canning 101 resources with tips from Master Food Preserver (and co-exec producer of the PBS series Growing a Greener World) Theresa Loe.
Ready to serve your audience the content they crave? Contact me for a chat about your goals, your audience and the sweet spot where those two things intersect. I look forward to partnering with you on your next project.