Content Kitchen

Content strategy that leaves people hungry for more ...

Welcome to Content Kitchen

content-kitchen-logo

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.

WHAT CLIENTS SAY:
One of the (many) things I love about Alison is that she doesn’t believe in content for content’s sake. She shapes engaging, relevant content authentic to the NOURISH brand and is an invaluable partner in my business.
Lia Huber, founder and CEO, NOURISH Network
Alison creates perfectly balanced content, marrying the consumer’s interest and desires with the organization’s goals and needs. Her works understand the audience, and she delivers a compelling narrative every time.
Genevieve Longtin, director of email marketing & engagement, Sharecare
Alison Ashton is the person every manager needs on their content team. She is a versatile, food-savvy  writer and a smart, sharp editor, no matter the topic. You can count on her to deliver projects on time, even those quick deadlines. With her clear vision and expertise, she devises creative ways to engage readers in both traditional and new media.
Vani Rangachar, vice president/managing editor, Lifescript

 

Want to discuss your content needs?
Alison Ashton
310.460.8063
alison@contentkitchen.com
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  • Hi, I’m Alison

    I create content to inspire, inform and entertain ...

    Hi, I’m Alison

    I create content audiences crave

    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.

    Would you ever guess?

    I’ve visited all seven continents on Earth!

    Alison Ashton
    Founder

    I combine experience developing content strategy for top national outlets with culinary training at Le Cordon Bleu.

    Would you ever guess?

    I believe everything is better with bacon. Everything.

    Rascal
    Mascot

    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:

    Member of:

    LDEI Logo

    IACP-logo

  • Services

    What I can do for you ...

    Services

    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.

    black-eyed-peas

    Some of the things I can do for you:

    Content Strategy
    Recipe Development
    Food Photography

    WHAT CLIENTS SAY:

    One of the (many) things I love about Alison is that she doesn’t believe in content for content’s sake. She shapes engaging, relevant content authentic to the NOURISH brand and is an invaluable partner in my business.
    Lia Huber, founder and CEO, NOURISH Network
  • Portfolio

    A taste of my work ...

    Portfolio

    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.

  • The CK Blog

    Tasty content tips and trends ...

    Vegan Cheese, Part Two

    vegan-cheese-2.0-horizontal

    Cashew vegan cheese gets streamlined for better results.

    I’ve said it before: I’m not vegan,¬† I’m not into raw food and the Paleo Diet isn’t for me. But I am into flavor, and I’ve been a big vegan cheese kick ever since I discovered how easy it is to make.

    As with anything you make a lot, the process evolves over time. This version combines elements of The Blender Girl’s version (namely the addition of a little white miso paste) with the delightfully streamlined ingredient list and classic cheese-making techniques of the recipe on She Paused 4 Thought. Don’t let the use of cheesecloth put you off — you can find it in any supermarket. It’s step well worth taking. The result is smoothy, creamy “cheese” with lots of umami heft that can be used in any number of ways. It’s great schmeared on a bagel, on sandwiches with pickles, or tucked into a quesadilla. Just last night, I used it to make a creamy, Alfredo-like pasta sauce by simply whisking in a little hot pasta water. Give it a try, and see what you think!

    Vegan Cheese 2.0

    Prep Time: 24 hours

    Total Time: 24 hours

    Yield: about 1 1/2 cups "cheese"

    Vegan Cheese 2.0

    Soaking the cashews increases their enzymes for better digestibility, or so say raw foodies and Paleo Diet followers. That's open to some debate. I find soaking the nuts a full 24 hours helps them blend smoothly without adding more water.

    Ingredients

    • 1 cup whole raw cashews
    • 1 garlic clove
    • 1/4 cup fresh lemon juice
    • 3 tablespoons extra-virgin olive oil
    • 1 teaspoon white miso paste
    • 1/2 teaspoon sea salt

    Instructions

    1. Place the cashews in a large bowl; cover with cold water. Cover the bowl with a plate and refrigerate for 24 hours.
    2. Drain cashews, rinsing with cold water. Place garlic clove in a food processor; pulse to mince. Add drained cashews, lemon juice and remaining ingredients. Process until smooth and creamy, about 5 minutes, stopping to scrape down the sides of the food processor. The nuts will have soaked up plenty of water, so they should blend smoothly. But if the mixture isn't as smooth as you'd like, add more cold water a tablespoon at a time.
    3. Place a fine-mesh strainer over a bowl. Line the strainer with 3-4 layers of cheesecloth. Scrape the cashew mixture into the cheesecloth. Gather the edges and tie it up into a tight ball, securing it with kitchen twine. Leave the ball in the strainer, and place the strainer and bowl in the refrigerator. Chill 12 hours.
    4. Unwrap the cheese; discard any liquid in the bowl (there likely won't be much). The cheese will keep, covered, in the refrigerator for up to 5 days.

    Notes

    Adapted from She Paused 4 Thought.

    http://contentkitchen.com/vegan-cheese-part-two/?hvid=4aMFEY

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    Contact

    How to get in touch ...

    Contact

    310-460-8063

    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.