Resume

1995-2000 freelance writer (Willamette Week, Mercury, Epicurious), writer/co-creator/show runner for “Eat Me”, a sci-fi, s&m cooking show on Portland Public Access television, bakery lead, line cook, shop girl, caterer, waitress, sometimes-bartender and founder of “Chili Night” at The Vern. And before you bother to look, you will not find “Eat Me” on the internet. All tapes are in a secure and remote location.

2000-2010 Co-founder and owner of Crowsenberg’s Half & Half , and Acorn Cafes in Portland, Oregon. With a ten-year run, Half & Half played a big role in Portland’s indie zeitgeist in the early ‘aughts and was a clubhouse to creatives of all stripes: from advertising folks to filmmakers to musicians you’ve definitely heard of. Half & Half was like SoHo House, if SoHo House was both egalitarian and underground. I still have a book to write about the cafe and the culture it spawned.

2007-2020 Hired as a creative recruiter at Wieden + Kennedy with zero recruiting or agency experience. After a year, I took over resource management for the Creative Department, to become Director of Creative Resourcing. My raison d’être was to help each Creative do the best work of their career by matching them with growth opportunities , and help leadership run the most awarded Creative Department in the world. Over almost 13 years at W+K, I learned more about people, creativity and the creative process than I could ever quantify.

2018-current Creator, founder, and solo-preneur for Bobbie’s Boat Sauce. I created Boat Sauce in 2015 during a sabbatical from W+K. In the middle of a three-week sailing trip in the Inside Passage, I improvised a sauce to go with a fish caught off the side of the boat. What began as a fridge clean-out has resulted in a condiment that has won awards, defied conventional categories, and a brand that feels like it’s always been with you.

2020-2022 I left Wieden + Kennedy to devote more time to Bobbie’s Boat Sauce, and started freelancing as a creative recruiter, coming full circle in my advertising career. I’ve learned from running a business that I need to work with people. I’ve learned from recruiting that I’m at my best when I am writing.

2022-current After 4 years of writing for my own brand, I craved more: more challenge, more opportunity, more collaboration. Since then, my writing has run the gamut from helping small food founders tell their brand stories, to writing for national ice cream brands and streaming platforms.