Amanda Balagur is a Boston-based food writer and copywriter. She has worked in marketing and business development for over twenty years, specializing in financial services, higher education and test preparation, independent music and the food industry. She has a bachelor's degree in communications from The University of Pennsylvania and a master's degree in gastronomy from Boston University, where she focused her research on food history, culture and communication.
She has worked as a copywriter and editor for companies in a wide range of industries, including: banking, financial services, digital marketing, travel, education, healthcare, IT security, real estate, accounting, recruiting and construction. In addition to working directly with clients, she has also worked for local agencies, including The Jillian Group, and is currently a Senior Copywriter for The Hired Pens. Her most recent food writing appears in The Huffington Post, Chowhound and WGBH Boston.
Valley National Bank: In addition to writing case studies, I provided copy for approximately 50% of the pages on the new website (launched at the end of 2017).
TripAdvisor: Conducted a series of onsite interviews over two days to produce copy for the Careers section of the website (mainly Team, Get to Know Us and Location pages).
Twelve Points Wealth Management: Contributed copy for webpages, blog posts, ghostwritten articles for outside publications, ads, brochures, bios, press releases, event invitations, flyers and social media posts for three years (2014-2017).
Computer Recycling USA: Created all website copy, including ghostwritten blog posts.
Wiley Education Services: Produced 50+ articles, including case studies, Q&As and career advice, for online programs at universities around the U.S., including George Washington University, Purdue University, St. Mary's University, Anna Maria College and Widener University, among others.
Selective Medical Services: Provided copy for company page and individual employee profiles on LinkedIn.
Dessert: To eat it, or not to eat it? That is the question. Whether 'tis nobler to eat fruit-based desserts because they're the healthier choice seems dubious. And yet, when it comes to what we eat, we restrict our diets with uninformed nutritional judgments all the time.
Beignet. Zeppoli. Puff puff. Oliebol. Whatever you call it, and wherever you are in the world, you're sure to find some form of fried dough snack unique to that region and culture. Here in the U.S., it's doughnuts (a.k.a. donuts)-and, boy, do we love them.
"There are three kinds of oyster-eaters," MFK Fisher writes in her 1941 treatise . "Those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is those who will eat them raw and only raw; and those who with equal severity will eat them cooked and no way other."
Champagne and oysters. Chocolate and peanut butter. Bacon and...almost anything. When it comes to pairing certain foods, be forewarned: gustatory magic may occur. Ingredients that are perfectly delicious on their own can taste exponentially better when eaten with something complementary. But why take chances?