about

Hi! I’m Bryn, and I’m an independent journalist and content creator focused on food, wellness and design.

I write for publications, creative firms and brands, telling mouthwatering stories about people, projects and products. I write about things that feed and sustain body and soul. [And, for the right meal, I’d write for food in a literal sense.]

I am the author of “The Findlay Market Cookbook” (Farm Fresh Books, 2014) and the editor of Edible Ohio Valley, a quarterly magazine that celebrates local food, season by season.

In addition, I develop results-oriented marketing communications (both B2B and B2C) for brands and organizations including HOW Design Live, Kroger, Meijer and the Produce Marketing Association. I write about food and the people who produce it for publications including Cincinnati Magazine and Organic Gardening. And I collaborate with creative agencies like Hybrid Design and Enrich Creative. Find a tasting menu of my work in my portfolio. And find out how I can help you.

Writing about food, wellness and creativity is the new chapter in a successful 20+ year gig in publishing. I’ve spent my media career in magazine journalism, much of it as the editor-in-chief and brand leader for HOW, a multi-platform brand serving graphic designers and creative professionals.

In addition to my client work, I write the Midwest-based food blog writes4food, which shares recipes and kitchen wisdom and explores regional foods and producers. You can also find me on Facebook and on Twitter @writes4food. I’m a member of the International Association of Culinary Professionals, which has nominated my work as a finalist in the Bert Greene Awards for culinary writing.

My husband, Rob, and I are avid cooks, wine lovers and advocates for the local food community. We’re regular farmer’s market shoppers and, in season, we enjoy produce from our small vegetable garden. I love homemade buttersummer tomatoes and orange chocolate-chip muffins.

In the Media

Classes & Presentations

Upcoming
  • February 2019: Storytelling for Farmers & Food Artisans, OEFFA Conference, Dayton
  • March 2019: Sheet Pan Supper demonstration class, Cooking School at Jungle Jim’s, Fairfield
  • April 2019: The Joys of Eating Seasonally, CHCA Food Symposium
  • April 2019: Easy Spring Entertaining demonstration class, Cooking School at Jungle Jim’s, Fairfield
Past
  • Fantastic Fall Fish demonstration class, Cooking School at Jungle Jim’s, Fairfield
  • Cooking Around Italy demonstration class, Dorothy Lane Market Culinary Center, Dayton
  • Dinner in Marrakech demonstration class, Cooking School at Jungle Jim’s, Fairfield
  • Warm Up Winter with Soups & Bread demonstration class, Cooking School at Jungle Jim’s, Fairfield
  • Hearty Grains demonstration class, Dorothy Lane Market Culinary Center, Dayton
  • Upgrade Your Brunch Menu demonstration class, Cooking School at Jungle Jim’s, Fairfield
  • Soups & Flatbreads demonstration class, Dorothy Lane Market Culinary Center, Dayton
  • Celebrating Local Food, Second Presbyterian Church, Indianapolis
  • Farm-to-Table Supper demonstration class, Dorothy Lane Market, Dayton
  • Celebrating Local Food, Cincinnati Woman’s Club
  • Recipe demonstrations, Findlay Market
  • Books by the Banks cookbook author panel, Cincinnati
  • Recipes from Findlay Market Cookbook, Cooking School at Jungle Jim’s and Dorothy Lane Market
  • It’s Tomato Season! demonstration class, Cooking School at Jungle Jim’s
  • Pie-Making for People Who Hate Making Pie Crust demonstration class, Cooking School at Jungle Jim’s, Cincinnati
  • Grandma’s Blue-Ribbon Recipes demonstration class, Cooking School at Jungle Jim’s, Cincinnati
  • Innovative Online Strategies for Olive Oil Branding, New York International Olive Oil Competition & Conference, New York City