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!

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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

 

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

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!

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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.

New work: My Magazine for Kroger.

For quite awhile now, I’ve been contributing articles and recipes to Kroger’s My Magazine customer publication. It’s a fantastic collaboration with the team at 84.51°, the data and marketing agency that handles shopper communication for Kroger and its subsidiary brands. These guys really know what they’re doing, and it’s a blast to work with their creative team — the editor gives great direction and feedback, and the photo, food styling and design team make the words and recipes look mouthwatering. Take a look at some of our work together:

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New work: Healthy Living News for Meijer

I recently wrapped up work on a campaign for Meijer called Healthy Living News: I contributed content about wellness, healthy foods and lifestyle tips to this in-store consumer magazine. Working with the creative team at IN Marketing Services, we created four bimonthly publications of about 20 pages each. Take a look!

Meijer HLN SO cover

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You don’t suck at writing. You just need to get started.

Recently, I was having a “you can do it” sort of conversation with a client who’s stuck in the long, thankless-until-it’s-published slog of writing a book, when she asked me about my writing process. The answer I gave her was probably unhelpful: I tend to wait until inspiration strikes, at which point the piece pours from my fingertips almost fully formed.

No inspiration? No writing.

(At which point, I should acknowledge that it’s been monthsandmonths since I’ve published a post here on my professional website. See ‘inspiration’ above.)

But what if deadlines loom and there’s simply no time to wait for the muse to arrive? Lynda’s question about process got me thinking more introspectively about mine. So for her, and for any of you who struggle (don’t we all?) with writing, here are a few of my practices that might be helpful to you.

Consider the nature of the project. Personal essay-ish pieces, like these posts or ones for my recipe website, or my editor’s notes for Edible Ohio Valley, do require inspiration. Often, I’ll noodle on ideas while I’m doing something completely unrelated: My Edible editor’s notes are unfailingly written in my head while I’m out walking Peroni. Recipe ideas jolt when I’m eating something delicious at a restaurant or browsing cookbooks or magazines. With more technical writing, information is more critical than inspiration. Research and interviewing are the prompts I need to get started. See below.

Just open a blank document. I know: The prospect of facing a blank page is daunting, no matter what you’re creating. But I find that opening a blank document, and saving it — making the project real, giving it a name, a purpose — often gets me over the hump.

Start collecting inputs. In that newly opened document, I’ll stash snippets of online research material, interview questions, Wikipedia content, interesting quotes or insights I’ve gathered. For example, I’m currently writing a newsletter for a client on a marketing-related topic, one that I’m familiar with but not expert in. So I started by doing several Google searches and gathering ideas, images and information (being sure to save my sources so I can later either quote or cite the originals). Soon, I had pages of reference material to work with.

Organize the inputs. It’s easy to see patterns in the inputs: a theme for the piece, or common elements that can be grouped together. For example, I’ll cut and paste quotes from extensive interview notes in a linear fashion. Once I’ve organized the inputs, I have the skeleton of the piece.

Fill in the blanks. With that skeleton in place, I’ll add transitions between ideas, fill in supplemental information or explanation, make sure the content flows logically and add a conclusion that helps the reader understand the concept or creates a call to action.

This newsletter is itself a case study in process:

Inspiration > Blank document > Ideas > Organize > Fill in.

Some days, we all stare at that blank page/canvas/screen and think, “I. Can’t. Even.” But then we can.