Hello, I’m Miki. I used to eat a lot and write a little. Now I’d say it’s about 50/50. I’ve been a contributor at food-focused websites like Serious Eats and Chowhound, a copywriter in the grocery industry, and a recipe editor for a Highlysuccessfuldatadrivenglöbal meal kit company. If you’re seeking a nitwit who knows their way around words, food, and visuals (and how to combine them all), let’s talk.
I’m open to new opportunities that are directly related to my areas of culinary and written expertise, which include:
- Copywriting and editing
- Service journalism
- Editorial and content strategy
- Recipe writing and editing
- Branded content
- Not plugging your product/place of business. Wrong person, sorry.
I got to where I am through the typical route of the older millennial unicorn. After spending the better part of my early adolescence aspiring to be a world-famous musician, and the better part of my late adolescence aspiring to be a world-famous, artistically-inclined multi-hyphenate, I emerged from college gainfully employed as neither. So in 2008, after a brief stint as a librarian in a far-flung corner of the Bronx, I relocated to Washington, DC and got a job waiting tables. The next four years proved to be formative: I found myself in the thick of what was a rapidly evolving local food scene that pulsed with energy amidst the otherwise grim backdrop of the recession (thanks, Obama).
In 2012, I took my love for all things culinary and channeled it into a master’s degree in gastronomy. I had never previously considered that the ideas of collegiate heroes of mine like Roland Barthes and Walter Benjamin could be applied to topics like the North Korean famine, coprophagy in the films of John Waters, and the symbology of alcohol in RuPaul’s Drag Race: Untucked! But I realized that they could, in a fashion typical of grad school fuckery. I finished the program with two Julia Child awards under my belt (bestowed by the ghost of Julia Child herself).
From there, I contributed to various food publications, specializing in culinary history, ingredient profiles, technique explainers, and roundup posts. At the same time, I also built a portfolio of work in native advertising for food brands. Eventually, I found my niche at the intersection of food writing, marketing, and the in-between area of creating usable content for home cooks and grocery consumers, and doing that in every format from tweets to landing pages to long-form articles.
Nowadays, I try to write, read, cook, and consume as much as possible (both gustatorily and otherwise). And sometimes I still do make it out to a concert or a museum, because, well, old habits die hard.
Wanna get in touch? I keep it strictly professional on LinkedIn. You can also send e-mail to miki dot kawasaki at gmail dot com.