New Work: Cincinnati Visitor Guide 2017

So, the assignment was to write about 5 iconic dishes from across Greater Cincinnati. Not fancy food, necessarily. Not things we’re 100% known for, like goetta or chili or Graeter’s ice cream. But dishes that if you’re a newcomer to the city, and you’re hopping around to the city’s distinctive neighborhoods, that you’d most definitely not want to miss.

Like a Zip Burger. This family-friendly little joint in my neighborhood dishes up arguably Cincinnati’s finest burger: a super high-quality beef patty ground to order, cooked on a flat-top and served on a soft bakery bun.

Hard work, right? I know.

Check out my profile of 5 Hot Dishes in Cincinnati’s booming food scene, part of the 2017 Cincinnati USA Visitor Guide.

2016: A (writing) year in review.

Globally speaking, I’m beyond ready for 2016 to beat a hasty retreat. Seriously.

Professionally, though, I’m still marveling at what a great year it was. Seriously.

I was fortunate to collaborate with a number of longstanding and new clients, broadening and deepening my portfolio of writing about food and wellness. My work fell evenly into two camps: writing for publication and online marketing content. The subjects were inspiring, the teams fun to work with, the finished projects stuff I’m proud of. A few high points:

A visit to one of my top clients. After working together — closely, on lots and lots of projects — for two years, I traveled to connect in person with my colleagues at the Produce Marketing Association. We’ve worked together to promote dozens of global events for growers/suppliers/retailers in the fresh produce and floral industry. It was so neat to meet the PMA team face-to-face. And 2017 looks to hold even greater collaboration.

Giving life to local food coverage. Call me old-fashioned, but I still love reading the local newspaper over my morning coffee. And my recipe file is full of old clippings from newspapers’ food sections. So when editor Amy Wilson asked if I’d regularly contribute to the Cincinnati Enquirer‘s weekly food coverage, I jumped at the chance. I got to write about the pleasures of eating breakfast for dinner, shared delicious ways to enjoy summer tomatoes, and declared that making your own butter is just about the best thing ever. Coolest encounter of the year: Running into an Enquirer reader, toting my recipe for herb and spice cashews that she’d cut from the paper, as she was buying the nuts at Dean’s Mediterranean Market. Local food — and local media — for the win!

Tackling a new medium: recipe videos. You know those 1-minute recipe videos you see in your Facebook feed all the time? Turns out, those take about 2 hours to film and are a whole lot of fun to create. Working with Curiosity Advertising and their client, The Christ Hospital, we’re rolling out a series of quick recipe videos.

Supporting local food producers, farmers and retailers. Serving as editor of Edible Ohio Valley remains a passion and pleasure, as we get to tell the stories of people who are working hard to bring beautiful, healthful food to our tables here in Cincinnati. One of my favorite stories to write this year was a feature on farmers’ markets and their importance to our community, economy and our collective health.

Here’s hoping you had a productive and fulfilling 2016, and that 2017 will bring you more of the same!

Save

New work: Christ Hospital wellness site.

My food writing work hits the sweet spot when the subject intersects at healthy and local. So my new collaboration with The Christ Hospital and agency Curiosity Advertising is right in my kitchen, so to speak.

We’re working together to spotlight local food — producers, farmers’ markets, seasonal flavors — and encouraging the Christ Hospital community to cook and eat healthful foods. In addition to a new series of recipe videos — SUPER FUN! — I am writing online content around healthy cooking and eating. My subjects so far include a feature on local winter farmers’ markets, strategies for stocking your pantry to make home cooking easier, and ‘locavore’ New Years Eve party ideas. Take a look at some of the work:

New Work: recipe videos.

I’ve just launched a cool new collaboration with the creative team from Curiosity Advertising and their client, The Christ Hospital. We’re working to develop friendly, approachable stories and videos that encourage people in the Greater Cincinnati area to cook healthfully, love local food and pursue their wellness goals.

First up: a video demonstrating how to make an easy recipe for roasted fall vegetables. Click the image below to see the video!

easy-roasted-vegetables

 

Looking for inspiration in all the right places.

In college, I took a 200-level English class on American literature and popular culture that focused on the intersection of music and literature. We studied Sam Shepard and Patti Smith’s rock-and-roll play “Cowboy Mouth.” I remember writing a term paper that dissected the lyrics of 10,000 Maniacs. Ever since, I’ve found inspiration in beautifully crafted songwriting.

A couple of months ago, we saw Rickie Lee Jones in concert, and about halfway through, I started to cry, totally blown away by hearing music live that has been the soundtrack to some of my favorite moments in life. Rob is something of a music junkie, the master of the playlist, and we have music playing all the time: while I’m working, while we’re having a cocktail outside on our porch, late into the night when that cocktail has segued into dinner and a bottle of wine.

Hearing Rickie Lee live reminded me of how magical great songwriting can be, how transportive and transformative.

While inspiration often finds me in a great book — my god, have you read All the Light We Cannot See????? — it regularly creeps in through the speakers or headphones. My musical taste steers toward singer-songwriter types, from the 1970s Laurel Canyon artists that dominated the radio waves during my Indianapolis childhood to the likes of R.E.M. and The Bodeans during my college years to current artists like Dawes, Lake Street Dive, Jill Andrews, Sturgill Simpson. I love songs that capture a time and place, that transport you into situations and relationships, that depict characters so vividly you’ll swear they’re standing in front of you.

It’s so important for creative pros not just to seek inspiration — but also to seek it outside their own medium or genre. Looking beyond your milieu opens your eyes to new influences. It frees you from the self-criticism inherent in comparing your stuff to other artists’ work. It gets you out of the weeds and into the wider world.

Skimming through my iTunes library recently, I sparked to these snippets of lyric poetry:

Eddie’s got one crazy eye
That turns him into a cartoon
When a pretty girl comes by
And there’s nothin’ here to do anymore
He sits on the stoop all day
Like there’s something he’s waiting for
Rickie Lee Jones “Living it Up”

You have found me on the other side of a loser’s winning streak
Where my thoughts all wander further than they should
Let me sing to you my solitude, let me pay for your next drink
Let me defend these hearts which are so rarely understood
Dawes “From the Right Angle”

I met him once way after midnight
he lit a smoke and I just stared
He seemed to me like such a sore sight
Bobby Tanqueray with his gorgeous face and hair
Lake Street Dive “Bobby Tanqueray”

Pour some sugar on me
Ooh in the name of love
Pour some sugar on me
Def Leppard “Pour Some Sugar on Me”

What’s in your inspiration queue?

New work: Cincinnati Enquirer food section.

Thanks to a dedicated new section editor, the Wednesday food section of the Cincinnati Enquirer has been resurrected. Restaurant reviewer and food writer Polly Campbell and editor Amy Wilson are breathing new — and more important, local — life into this key lifestyle section. I’m so excited to be contributing ongoing articles to the section; features so far have covered how to make homemade butter, salad dressing 101, and a roundup of what’s in season locally in spring. Check out some of my recent columns (front pagers, no less)!

Cincinnati Enquirer food section

Recent work: Mohawk Maker Quarterly

Writers truly geek out when their work is published — even more so when their work is presented in glorious, beautifully designed fashion. I’m lucky. I get to work with creative people who turn my words into really cool printed pieces.

For more than a year, I’ve been collaborating with the insanely talented people at Hybrid Design in San Francisco on a covetable quarterly publication that celebrates creativity, artistry and the maker culture. Mohawk Paper produces the Mohawk Maker Quarterly for its audience of printers, creators and designers. Here’s a look at Issue No. 7, which carries a theme of Character:

MOH_MM07_12_resized

MOH_MM07_06_resized

Do people (really) know who you are?

I’ve spent the past several months deep in biographies. I’ve read Beryl Markham’s “West With the Night” and Ernest Hemingway’s “A Moveable Feast” — but that’s not the kind of biography I’m talking about here.

Let’s discuss the Professional Biography, shall we?

Hello My Name IsAs part of my event-marketing work for clients in the creative and food industries, I’ve edited/revised/rewritten hundreds of professional bios. Hundreds. And you know what? Most professional bios are awful.

If you work in any leadership capacity, in any market, you need a well-crafted biography. It gives prospective clients information on your expertise. It tells potential employees who they’ll be working for. It shares your bona fides with people who want to invite you to speak at professional events or write for industry publications.

Your bio lives in many places, in many formats. It’s the written version of the spiel you use to introduce yourself in a professional setting.

Why are so many bios impersonal, clinical, incomplete? (I suspect it’s because many people find it incredibly difficult to write about themselves.)

Here’s what a professional bio should — and should not — be.

It SHOULD be personal. A strong biography marries your professional credentials with your personal characteristics. It conveys your experience and credentials, yes — but it also hints at who you are as a person. It can include your non-work interests and passions (best placed at the end of the text). What are you like to work with? What are your values? What fuels your fire?

It SHOULD NOT be a resume. A potential employer needs to know your career history. A prospective collaborator or client needs to know your expertise. These are not the same thing. So many bios I’ve “fixed” are simply lists of past job titles. Instead, your bio should convey your skills and capabilities. What are you great at? Where do you shine? What’s your essential expertise?

It SHOULD be unique. Take your name out of your bio; could it describe at least one other person you know? That’s why the resume approach doesn’t work — a list of past positions makes you sound like everyone else in your market. What do prospects get in working with YOU that they don’t get from anyone else?

You need three versions of your professional biography: long form (for your website’s About page), mid-length (for speaking engagements and other external uses), short form (for social media).

In the spirit of full disclosure, here’s my professional biography.

Here’s one I wrote, for Enrich Creative principal Gretchen Schisla. Note that it describes Gretchen’s entrepreneurial spirit, connecting her with the type of client her firm thrives on working with.

And another, for NYC food photographer Evi Abeler. It references Evi’s childhood in Germany, setting the stage for her artistic vision. We recently worked together to update it.

Take a look at your bio. Maybe it’s due for a refresh? I can help you with that!

New work: Cincinnati Visitors Guide.

The Spring/Summer 2016 edition of the Cincinnati USA Official Visitors Guide shines a much-deserved spotlight on the city’s remarkable (and growing!) dining scene. For this feature package, I interviewed 5 leaders in dining, brewing and drinking around town. And the section included short stories on various aspects of local food, from connecting the dots between farm and table to Cincinnati’s brewing heritage, which dates to the 1800s. Check it out!

CincinnatiOVG1CincinnatiOVG2CincinnatiOVG3

New work: Edible Ohio Valley Spring issue.

This issue of Edible Ohio Valley magazine celebrates the ways that food can bring people together, lift folks up and make the world a little bit better.

Plus, isn’t the cover gorgeous?

Spring EOV coverFind this issue at your favorite Ohio Valley food purveyors, including the fabulous Dorothy Lane Market and Findlay Market, plus bookstores like Joseph-Beth.