Kate Silver

Las Vegas, IL USA
Contact

Professional Experience

Kate Silver is an award-winning freelance writer and editor with more than a decade of journalism experience. Based in Chicago, she specializes in features, health, food and travel stories for print publications and websites. Her work has appeared in the Washington Post, Men's Health, Chicago Tribune, Chicago Sun-Times, Southwest Airline's Spirit Magazine and many other outlets. Silver also works with corporate clients to help communicate their compelling stories through websites, blogs, newsletters, brochures, social media campaigns and more. She regularly writes for Chevy.com and the American Heart Association.

Expertise

Book Author
4 Years
Editor
13 Years
Reporter
13 Years

Specialty

Food
13 Years
Lifestyle
13 Years
Travel
10 Years

Industries


Magazine - Large Consumer/National magazines
13 Years
Professional Journal
13 Years
Other
11 Years

Total Media Industry Experience

13 Years

Media Client List (# assignments last 2 yrs)

Parents.com (10+), Washington Post (3-5), Chicago Tribune (6-10), Men's Health (3-5), Spirit Magazine (1-2), Chicago Sun-Times (1-2), Divine Caroline (10+)

Corporate Client List (# assignments last 2 yrs)

Chevrolet (10+), American Heart Association (10+), Council for Adult and Experiential Learning (CAEL) (10+)

Awards

My story, "How Mya Saved Jacob," was named "Best Feature Article of 2010" by American Society of Journalists and Authors City Regional Magazine Association, 2006, gold medal, 52 Things Every Las Vegan Must Do, Las Vegas Life magazine. Las Vegas Weekly Awards: Maggie Award Finalist, 2004, Best Series, "Wedding Chapel Wars" First Place Investigative, 2004, Polygamy City, Nevada Press Association. First Place Business Feature, 2004, Worming for Dollars, Nevada Press Association. First Place Explanatory Journalism, 2004, Specks (Mold) Nevada Press Association. Second Place Feature Story, Wedding Chapel Wars, Nevada Press Association. Outstanding Journalist, 2003, Nevada Press Association. Second Place Business Feature, 2002, Cashing in on Terrorism, Nevada Press Association. Honorable Mention Feature, 2002, Heck on Wheels, Nevada Press Association. Journalist of Merit, 2001, Nevada Press Association.

Associations

American Society of Journalists and Authors (ASJA) Association for Women Journalists (AWJ), Chicago.

Showcase

General

How Mya Saved Jacob
(Spirit Magazine 7/1/2010)
After the war, Jacob thought he had put the worst behind him. Then the panic attacks and depression began. Just when he had nearly given up hope, he found an extraordinary soul who ended the nightmares.
Searching for Bull Meat in Pamplona
(Washington Post 9/9/2012)
If not for the shiny lobe of bull liver on the butcher's stand in front of me, I could be in just about any indoor farmers market in the world. I'm surrounded by stall after stall of fresh fruits and vegetables - oranges, garlic, berries, lettuce - along with shops selling local cheeses, smoked meat
Turning Pink
(Spirit Magazine 11/8/2008)
I spent a year embedded as a Mary Kay Independent Beauty Consultant. My transformation/self analysis ran as the November 08 cover story for Southwest Airline's Spirit magazine.
Pink Gold
(Spirit Magazine 6/8/2008)
Bob Combs is the trash compactor of Las Vegas. Or, at least, his pigs are. Combs' is in charge of taking leftover food from world-class restaurants on the Las Vegas Strip and feeding them to the swine.
Pie-eyed for Pizza: A Love Story
(Washington Post 3/21/2013)
When traveling the world, pizza transcends all languages.
Polygamy City
(Las Vegas Weekly 2/5/2004)
In 2004 I visited Colorado City, the Fundamentalist Latter-Day Saint town of Warren Jeffs. It was an enlightening trip.
The Great Date Escape
(Las Vegas Life magazine 9/1/2007)
China Ranch is a verdant valley in the middle of the desert. Here, you'll find date trees, date bread, date shakes and a bed and breakfast that's the perfect place for any date.
Hot Dog! Chicago Sausages Worth Waiting For
(Washington Post 2/14/2013)
Encased-meat aficionados know that sausage shacks have evolved beyond celery salt and tomato slices to a gourmet level that, we Midwesterners dream, will one day be fit for a Michelin star. We can thank Hot Doug's for that.