shauna l. nosler

1282 lewiston dr westfield, IN USA
https://shaunanosler.com/
25 Years Experience

Professional Experience

I write general interest stories for a number of platforms and have a voice that keeps a reader’s attention. I’m a non-niche journalist and have covered everything from major sporting events to national conventions and have written pieces on topics as diverse as gun control to how to cook a whole a fish to sports nutrition for young athletes and much more. I have over 20-years’ experience writing lengthy features, short stories, web content, SEO responsive content, blog posts, press releases, company newsletters and more. In addition to my writing, I also work as an editor for a number of organizations. For more about me, or to get a better idea of my writing style, visit my portfolio ShaunaNosler.com and my blog, SeafoodIsTheNewBlack.com, where I write exclusively about seafood, sustainable fishing practices and the health of our oceans.

Expertise

Writer 20 YearsEditor 12 YearsBook Author 11 Years

Specialty

Sports & Recreation 10 YearsLifestyle 20 YearsFood 10 Years

Industries

Magazine - Local/Regional magazines 15 YearsNewspaper - National 3 YearsNewspaper - Local/Regional 15 Years

Media Client List (# assignments last 2 yrs)

  • U.S. News & World Report (1-2)
  • Gannet News/USA Today Newspapers (10+)
  • MapQuest (1-2)
  • USA Track & Field (10+)
  • Del Webb Press (10+)
  • Edible Communities (10+)
  • McDonalds Corp (1-2)
  • Seafood Nutrition Partnership (1-2)
  • United Healthcare (10+)
  • American Heart Association (1-2)

Foreign Language Skills

Conversational French.

Computer Skills

All Microsoft Office - Word, Excel, Publisher. Basic HTML. Wordpress.

References

On request.

General

Andrew Luck on Nutrition and Young Athletes
(Edible Indy 12/27/2018)
Indianapolis Colts quarterback Andrew Luck knows all too well how nutrition impacts performance, both on and off the field. Here, he shares his advice for young athletes on how to stay properly nourished both on and off the field.
The Mondavi Family's Latest and (possibly) Greatest Release
(Edible Indy 3/28/2017)
An interview with Dante Mondavi on the family's latest release under the Consortium label.
The City of Indianapolis: profile for U.S. News & World Report
(U.S. News & World Report 7/27/2017)
A short city-profile piece covering everything from education to housing starts to restaurants and more.
Getting Hooked on Salmon
(Edible Indy 5/15/2017)
An in-depth look at salmon, the different species, how best to cook it, and why it's been over-fished and how sustainable practices are helping the fish rebound.
Transforming America's Food Culture
(Edible Indy 3/9/2017)
Farming isn’t what it used to be. Of course, not many things are—especially when you compare today’s America to that of Colonial days. Technology and a surging population have changed the way we live; commerce, across all sectors—agriculture included—has flourished and changed in unpredictable ways. But how can something so basic as the food we eat change? That's what I tried to find out in this feature article with a former USDA chairman and others.
How Gun Violence is Shaping the Circle City
(Indianapolis Monthly 2/25/2015)
She didn’t grow up with guns and didn’t want them in her home—then Sandy Hook happened, and everything changed. And she’s not alone. In June 2014, the number of Hoosier women with active gun permits rose 47.5 percent over the previous year.
A Day at one of Biggest Water Parks in the World
(MapQuest 7/20/2016)
Originally called Santa Claus Land, the holiday-themed amusement park—now Holiday World & Splashin' Safari—is a short drive from many nearby Midwest cities:. Highly touted as one of the world's friendliest and cleanest parks, the 165 acres of rollercoasters, waterslides and adventure situated in southern Indiana has free sunscreen, free drinks (non-alcoholic) and free parking—no wonder it's also been named the nation's Top Value Park twice (2007 and 2012) by Consumers Digest.
An Interview with the Cake Boss
(Edible Indy 12/6/2016)
A Little Advice on Making Merry in the Kitchen from One of the Most Celebrated Cooks in the World.