Professional/Personal Overview
As a hungry food writer who never actually goes hungry, I have freelanced for numerous publications both in print, and on the web. I've covered everything from savory cooking with fruit, dietary dating, all you want to know about kombucha, crazy teas, what to eat in Tel Aviv. Plus, I have done dozens of chef, bartender, and restauranteur interviews. When I am not writing about food, I am either scribbling about dating, art, and travel, or I am working on copy editing, website writing, photography, and research projects. Yes, I do all this and I do it on time.
Work Info
Expertise
Copy Editor
4 Years
Reporter
6 Years
Writer
6 Years
Specialty
Travel
3 Years
Food
5 Years
Lifestyle
5 Years
Total Media Industry Experience
6 Years
Media Client List (# assignments
last 2 yrs)
BlackBook Magazine (11+), Manhattan Media (11+), Metromix (11+), MSNBC/Today.com Bites Blog (11+), New York Magazine's Grub Street (11+), Tea: A Magazine (11+), Time Out New York (11+), Zagat (11+), Food Republic (6-10), Gentle Kitchen (6-10), Daily News (3-5), Forbes Travel/Startle.com (1-2), Bespoke (1-2)
Other Work History
I have also done writing for press releases, web sites (i.e. about me, bios, etc.), social media managing, and bibliographies.
Computer Skills
Word, Excel, Mac OS, Windows XP, Dreamweaver
Technical Skills
Final Cut, Adobe, Bridge
Equipment
MacBook, digital recorder, Canon Rebel XSI camera with flash
References
Tim Harper, former teacher; tim.harper@journalism.cuny.edu
Other
I have taken numerous cooking courses and have traveled many places including all across the USA, India, Argentina, and Europe.
Freelancer Availability
I freelance full-time. I live near New York, NY. I am willing to travel anywhere. I have a driver's license.
Work Samples
Feature Stories
(Gentle Kitchen , 12/1/2012)
Feature on Persian chef and cookbook writer Louisa Shafia.
(Gentle Kitchen , 12/1/2012)
Feature on New York's Pure Food and Wine, a vegan and raw restaurant.
(MSNBC/Today.com , 6/1/2012)
Why some liquors get banned for being offensive while others are fine, and, what purveyors are doing about it.
(MSNBC/Today.com , 5/10/2012)
Forget your everyday burger, I found chefs all over New York who have a foreign spin to this classic dish.
(Tea: A Magazine , 5/1/2012)
For this bi-monthly glossy magazine, I delved into the world of modern tea. What defines modern tea is the use of contemporary ingredients like chocolate, coffee, and candy, to black, white, and green teas. It was a two page spread in the May 2012 issue.
(Food Republic , 4/11/2012)
Is kombucha a mystery to you? For most people, this fermented tea is just another hippy drink. But, for those in the know, it's magical. Learn more about kombucha, and, if you are feeling adventurous, make you own.
(Daily News , 3/4/2011)
The interior of an elderly woman's home in Clinton Hill, Brooklyn. Not only does she have impeccable taste, but this woman has been everywhere and it shows in her decor.
Blog Posts
(BlackBook Magazine online , 5/30/2012)
Latest hip Chinese food place opens in the Lower East Side.
(BlackBook Magazine online , 5/2/2012)
What do you do when you are born on May 1 and everyone is protesting? Eat caviar naturally. This, and other things that made my birthday decedent.
(New York Magazine's Grub Street , 9/23/2010)
Part of a series I do for them on "first looks" of restaurants and bars mainly in Brooklyn.
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June 4, 2013 | San Francisco
