renee schettler
about
You may not recognize my name, although chances are you’re familiar with my work.
I've spent the past decade conceptualizing, assigning, writing, editing and otherwise refining hundreds of lifestyle articles at The Washington Post, Real Simple, Martha Stewart Living and Leite's Culinaria. Along the way I've studied the mercurial tendencies and whims of the industry as well as those of the individual reader and have come to appreciate that the manner in which content is conveyed is as important as the content itself—perhaps even more so. I've come to embraced that way of thinking, continually introducing print and online initiatives both playful and sophisticated as I work with writers both Pulitzer prize-winning and previously unpublished. My sensibilites—and I use that word loosely—are infused throughout the pages I've helped to create, for better or for, well, let's just chalk it up to learning.
Those who care to count such things can note that my writing and editing have been repeatedly recognized by the Best Food Writing series, my understanding of readers' needs prompted an invitation to judge the James Beard Cookbook Awards, my kitchen literacy has been featured in The Best American Recipes series and my take on the world—or at least on Thanksgiving dinner—was sought out for inclusion on NPR’s Morning Edition.
All of this I've aspired to accomplish with some measure of originality, inspiration, practicality, humor and grace. But you can be the judge of that.
"Damn this woman knows how to write."