A versatile and hands-on food media maker. I’m equally adept at developing recipes as I am writing long-form features or covering dining news. I often style and photograph my own stories myself. My writing and recipes have appeared in Wine & Spirits, The Kitchn, Eater, Taste of Home, Delish, Serious Eats, USA Today, Civil Eats, Rachael Ray Everyday, Huffington Post Taste, Culture, Better Homes and Gardens, and several Edible Communities publications.

• Plans, produces, and executes editorial food content for a monthly magazine with a readership of 32M (7.6M print subscribers). • Creates and repurposes existing editorial content for Better Homes and Gardens brand including the monthly magazine as well as branded newsstand bookazines. • Concepts, pitches, writes, and edits food content with two to three bylines per issue.• Hires and manage freelance writers and recipe developers. • Collaborates with the Test Kitchen staff to ensure quality recipe content. • Develops and edits recipe content to align with brand voice and style.• Coordinates photography with art staff as dictated by edit assignments.

I covered all aspects of dining, food and drink of the Willamette Valley on behalf of this Gannett newspaper, the second largest daily in Oregon. I wrote about Oregon’s hazelnut boom, the fallout when a California winery canceled contracts with Oregon growers for 2,000 tons of grapes, the harvest chefs who feed winemaking crews, and dozens of restaurant events, openings and closings.

I write a weekly restaurant review column (1,200-1,400 words) on behalf of this New Jersey newspaper, the fifth largest in the state, operated by Gannett. I research new businesses, factcheck my own columns, and make recommendations to the art department.

Named one of min’s 30 Hottest Magazine Launches in 2016, Spoonful was a quarterly magazine and high-quality cookbook in one. A guide to home gatherings, the publication was divided into times of day and in each section were personal essays about gathering around a meal with recipes to follow. As editor, I assigned features and profiles, scouted new contributors, and refined issue themes and story concepts. I was also solely responsible for line-editing features and for all recipe edits. I assigned recipe testing to a team of freelancers and tested problematic recipes myself. I worked closely with the Publisher to support the vision for and the marketing of the publication and I worked daily with the Art Director to ensure that the design and layout of the magazine are at its best. I also supervised and work closely with the Web Editor, writing monthly online content and supporting social media marketing endeavors for this ambitious independent publication. At least twice monthly I represent the magazine at events.

Somewhere between recipe editing and recipe developing, in this freelance role on behalf of a media start-up I translated recipes by chefs at some of the most exciting contemporary restaurants from their restaurant kitchen methods and proportions into those for the home cook. Sometimes those recipes were very thoroughly written with the home cook in mind and I simply tested them. Other times, the recipes were little more than a list of ingredients in grams, and it was up to me to reverse engineer them. In the year that I worked for Go Whisk I stuffed sausage, deboned chickens and ducks, hand-rolled dumpling wrappers, cooked octopus for the first time, made marshmallows, made jam, and fermented several rounds of slaw and chow chow. It was dynamic, exciting work and I always looked forward to my next challenge arriving in my inbox. Below is a selection of some of the favorites I worked on. The one I've made the most since first cooking it? Cora Cotrim's Ooey Gooey Brownies. Best brownies ever.

I began at this independent magazine as a freelancer—developing a collection of dessert recipes to accompany a savory shoot—before creating the role of Food Editor. In it, I approved menus for upcoming features, pitched menu concepts, and edited all recipes for the print publication. I also wrote a 19-page recipe writing and style guide. As needed, I developed and wrote additional custom recipes for the website. A natural progression from this work, I eventually took on the role of Web Editor, planning the digital editorial calendar of in-house content, building relationships with freelance writers, stylists, and photographers; reviewing freelance pitches; editing freelance submissions; managing a budget; and growing our audience by hitting key traffic goals. The following year I led a candidate search and hired someone to take on this role.

The Longview Center for Agriculture is a 120-acre chemical-free, diversified farm and education center operated by Greener Partners, a non-profit organization dedicated to food, farming, and education. There, I managed all aspects of public programming including The Longview Market, the community supported agriculture program, a CSA program for low-income families, and an off-site farmer’s market. I also developed and taught educational programming and managed communications for the Center, including writing, photographing, and creating a weekly newsletter.

On behalf of this Feeding America food bank I cultivated the food donor base from every sector of the food industry and developed two programs to ensure a steady supply of donations.

Responsible for operations of a small business operated by a sustainable agriculture non-profit.