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.
Rascal is my kitchen assistant. She likes roasted veggies, watermelon and bacon. Hashtag: #ieatprops
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.
You know something’s up when you return home from a few days out of town happy to see a crisper full of … wilted lettuce. But that’s just what happened this week when I opened the fridge to inspect the state of affairs inside.
Great, I thought, I can make more Lettuce Jam!
That’s a humble, almost-easily-overlooked recipe in The Book of Greens: A Cook’s Compendium, the new cookbook by celebrated Portland, Oregon chef Jenn Louis. True to its billing, the book is a comprehensive guide to greens from agretti (an Italian green I’d never heard of) to wild greens, with stops along the way for cardoon, mache, seaweed and even succulents. Louis is known for creative, soulful, globally inspired fare, but I wanted to see what she suggested for something more mundane: the lettuce chapter.
There were classics — chopped salad, wedge salad — and surprises — a carrot cake, a beautiful celadon green panna cotta. Then my eye fell on this recipe. It’s elegantly simple and a delicious way to turn those aging odds and ends otherwise destined for the compost heap into something so. much. more. The flavor is tangy and green and addictive.
I’ve made it a couple of times, serving it as a dip with flatbread, smeared on sandwiches, dolloped on tacos, whisked into salad dressing. I used some to make a speedy, creamy pasta sauce last night, whisking it with egg yolks, pecorino Romano and a little starchy pasta water. I’ll slather it on a pizza this weekend (with shrimp — yum!). It would be a stunning sauce with Paula Wolfert’s Oven-Steamed Salmon.
It’s a flexible concoction, too. I’ve used iceberg, Romaine and red-leaf lettuce. Regular onion can stand in for the shallots. You can swap the cornichons for giardineira or, if you want a little heat, pickled jalapenos or even kimchi.
Whatever you use, it takes cleaning out the fridge to a whole new level.
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.