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I’m Ruthy Kirwan, and I live in New York City, where I work in freelance recipe testing, development, and editing. I also do freelance food writing and cooking class instruction. Would you like to work with me? You can reach me here:
I started Percolate Kitchen in 2016 so I could share with other busy city-living people (just like myself!) all the tips, recipes and ideas that I’ve learned so they, too, can make the most of their precious free time in the kitchen.
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As city people, we have a unique set of challenges and advantages that those in more rural or suburban locations don’t. For instance, I don’t own a car, I’m raising two young kids in a walkup, my family lives elsewhere, and my cost of living is sky high. But I can get anything under the sun delivered right to my doorstep in a matter of hours; I have almost immediate access to some of the best food in the world, I understand the busy pace of city life like those who don’t live here just can’t. It’s not a bad tradeoff!
As a brand influencer and recipe developer, I showcase to my audience of other busy, city-living people (mostly parents), the cookbooks, products, and services I regularly use in order to make my life easier. If you’re interested in highlighting your product or service to my crowd of engaged readers, I’d love to start a conversation!
In my freelance career, I have been involved in a number of projects with DK/Penguin Random House Books as a recipe tester and technical editor. Together we have worked on the cookbook Ramen Fusion, which was published on October 6, 2015; The Idiot’s Guides: Autoimmune Cookbook, which was released on December 6, 2015, and Marijuana Edibles, published June 2016, and the upcoming Bodybuilder’s Cookbook, TBA.
I have done extensive work as a recipe tester and technical editor for Cabot Cheese. I recently completed a project with new company GoodFolks Melting Cheese, developing and editing recipes for their melting cheese product. I’ve also worked with Gourmia to develop recipes for their line of pressure cookers and countertop pizza ovens.
I’m currently a staff recipe tester for food52 and have been since 2011, helping to analyze the many user-submitted recipes and help make the decision as to what will be published, both on the site and in their array of cookbooks.
Since 2011, I have worked with Rustico Cooking School as one of their freelance chef instructors. I also recently began teaching cooking workshops of my own here in New York City.
My pride and joy is my popular weekly recipe newsletter written explicitly for busy urban people. Each issue of the Percolate newsletter features one fresh, thoroughly tested and seasonal recipe, meal planning tip, kitchen hacks, a curated list of interested (often food-based) content from around the web, and more. As of Q4 2017, my weekly subscriber count is hovering around 2,000 and I have an average open rate of 25% and a very low unsubscribe rate (approximately 2-3 unsubscribes each week). You can learn more about the newsletter here.
I’m always interested in working with companies, publishers or brands, and am open to all relationships involving areas of my expertise. Feel free to contact me about rates and availability. I look forward to working with you!
Where You’ve Seen Me: