Writer + Editor
I'm an experienced lifestyle writer for major consumer publications who's known for submitting elegantly written, well-reported stories.
I've worked as both a freelance editor and writer for Google Destinations, the company's powerful, top-level travel-planning tool. I've also been a contributing editor for Great Ideas, People.com's food section, where I wrote and edited stories about breaking news, trends, cooking, celebrities and chefs. I've spent the last 15 years writing and editing all types of print and online content, mostly in-house at Conde Nast: I began my career as an editor at Epicurious and later worked as both a travel editor and contributing editor at BRIDES magazine. Other publications I've written for include Today.com, The Bump, The Nest, What to Expect, BonAppetit.com, Gourmet Live, Travel + Leisure and New York magazine.
I've also worked as a creative consultant doing writing, editing, research and brainstorming for organizations like New York University, Broadcast Music, Inc. (BMI), Manifest (formerly McMurry) and AMS Pictures, an Austin-based media company. The biggest compliment I get from almost all of my clients is that I make their lives easier.
Portfolio
FOOD
'Random Snacks of Kindness' food truck serves up good cheer on four wheels
Snacks like empanadas and waffles are certainly tempting, but one food truck in the Dallas-Fort Worth area dishes out something even sweeter: Random Snacks of Kindness. The...
7 slow-cooker recipes to rock your Super Bowl party
The most important tool for a successful Super Bowl feast? Hint: It's not a beer cozy or a pair of stretchy pants - though those might also come in handy.
10 Alternatives to Wedding Cake
When it comes to wedding desserts, couples are breaking the mold (the cake mold, that is) and serving distinctive treats that reflect their taste and style.
It's February, which means that in the food world, talk of aphrodisiacs has reached a fever pitch.
Say what?! The average Thanksgiving per-person cost is...
Take a break from pre-Thanksgiving dilemmas like how to handle drunk guests and whether or not to wrap the turkey in bacon (is it even a question?) and consider this stat.
BEER, WINE + COCKTAILS
The 20 Best Wines Under $20 (That Taste Way More Expensive)
Ever been in this scenario? You’re rushing to a party when you remember you wanted to bring wine.
Hoppy hour: 5 beer cocktail recipes to try this summer
If you're the type who views summer simply as a progression from one cocktail to the next, showing up at a beer-heavy barbecue can make you feel a bit, well, high and dry.
Here's how to drink Jägermeister like a grown-up—plus an awesome cocktail recipe
Forget the Jägerbombs you chugged in college (probably best for all involved, anyway).
TRAVEL
Where to Honeymoon After Your Destination Wedding
After getting hitched across the country (or across the world!), where on earth do you head to next?
The Scariest Places in America
These asylums, horror film locations and other spooky sites show the creepier side of our country's history.
Good Deal: The Dairy, Queenstown, New Zealand
Whether you're in Queenstown for paragliding or Pinot Noir, you'll be happy to know about a hotel that's a standout value.
So Swell: Learning to Surf on Oahu's North Shore
... As I waded in, the board leashed to my ankle, I kept getting yanked back. It felt as graceful as waltzing in ski boots.
Review of Sage Spa in Park Slope, Brooklyn
When Sage owner Susan Stratton began her Park Slope massage practice in the eighties, she simply put flyers in a health-food store and waited for the phone to ring.
HEALTH + WELLNESS
Yoga guru's morning secret is so easy, you can do it asleep
Tara Stiles is the founder of Strala Yoga, a global yoga studio that's headquartered in Manhattan.
The surprising ingredient you should skip for a healthy smoothie
Buying a smoothie at a juice bar instead of making it at home? Giving up control has a price.
Rocco DiSpirito: How I Lost 30 Pounds
Rocco DiSpirito first skyrocketed to fame as the award winning chef and owner of Union Pacific in Manhattan. But the rich, indulgent meals DiSpirito was used to eating himself...