Work with Me

Do you have a cookbook project or freelance assignment that needs a writer or an event looking for a dynamic speaker? Count me in!

girl with a mouthful of fresh-picked lettuce | 541-263-0347 | connect with me on linkedin
twitter @lynnesforage | find me on instagram

As a former farm-to-table restaurant owner, mother, and seasoned freelance writer, I understand the world of food choices out there. I aim to help home cooks navigate our complex food system with practical, accessible and well-researched information they can trust.

Named as a “local foods impresario” by Portland Monthly, I am an advocate for small farms, sustainable foods and transparency. I am a speaker on food systems issues and the chair my Slow Food chapter.

CookBook editing & WRiting

I have collaborated on several cookbook projects as an editor and ghost writer. With a background in magazine publishing, copy editing and freelance writing, I meet project deadlines with high-quality, engaging and accurate content.

project management

I have managed book-length professional culinary books, most recently Craft Beverage Business Management (Kendall Hunt, 2016) by Madeleine Pullman. I am also the former chef and co-owner of the Lostine Tavern, the first farm-to-table restaurant in eastern Oregon, writing the business plan and spearheading a $30,000 crowd-funding campaign.

recipe development

I am a cookbook author and recipe developer published by Food52, Fine Cooking, Relish, the Oregonian food section and many other publications. With a background in technical editing and copy editing, I have a specialty in recipe writing that was recognized in a special mention by the Greenbrier Symposium for Professional Food Writers.

Freelance writing

I am a food journalist who has contributed to Civil Eats, New Food Economy, Zester Daily, MSN, Reuters and many other publications. I also write profiles, off-the-beaten-track travel and lifestyle stories. Narrative essay is my passion.

See my recent articles.

Cooking workshops

I am a fun-loving cooking instructor who specializes in whole foods, seasonal cooking and baking in private workshops, farmers markets and other events. I am a trained facilitator with a Masters degree in education and years of experience teaching adults.

See my Forage workshops.

Speaking engagements

I am a small farms advocate, a local foods expert and a local chapter leader of Slow Food USA. I am available to speak about food systems issues, including sourcing local foods, food waste and food insecurity.

Read my Los Angeles Times op-ed.


and become a forager