Work With Me
Founded in 2009, A Sweet Spoonful has become a destination site for whole grain baking, seasonal (mostly vegetarian) cooking, and breakfast recipes. Outside of the site, I develop recipes for online and print publications, teach culinary classes, and consult & partner with large and small companies alike. I love working with brands to help them clarify and amplify their story:
How can I help you share your story today?
Collaborations and Sponsored Posts
By partnering with A Sweet Spoonful, your brand can reach an engaged audience that is interested in cooking and baking, gatherings and parties, and building an inspired home life. I’m selective in choosing who I partner with, always looking for an authentic relationship with companies who sell products I actually like and use. In the past, I’ve worked with brands including Attune Foods, Jovial Foods, Recipe.com, Sunbasket, Albertson’s & Safeway, and Rejuvenation.
Do you have a new product or ingredient you’re trying to promote? Perhaps you need a collection of recipes for your website or brand collateral? Or maybe you need help organizing or ghostwriting a cookbook? I’d love to hear more about your project and how I can help.
Copywriting and Content Creation
From high-end national online chains to local yoga studios, I love helping large companies and small businesses alike tell their stories. Whether you have a packaging project you’re working on or an entire website overhaul, engaging copy is important, and that’s what I do. Let’s talk.
Small Business Startup and Brand Consultation
I started Marge Granola in 2010 and have learned a lot along the way. Consulting with small businesses on a start-up strategy, business planning, brand identity, marketing, and food packaging is my specialty and probably one of my favorite things to do. I’d love to help you take your business to the next level.
Speaking Engagements and Events
As I have a little one at home and my days are jam-packed, I’m selective with what events and speaking engagements I say yes to, but I do love the chance to travel and talk about the work I do – whether in the food writing sphere or the natural foods sector with Marge Granola.
Partners I’ve worked with:
Media Kit available upon request
Please reach out to firstname.lastname@example.org
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.