Client: Cheese Not Cheese
What a joy to work with the ladies of the book, Cheese Not Cheese. Lucie Doughty and Lisa Botts are absolute gems: fresh, inviting, and full of fun.
When I first embarked on my copywriting journey, I had no idea I’d ghostwrite a book–like an actual, hardcover, published book. So cool. 🤯 Writing is a wild ride!
The book was a labor of love with a 13,000+ word Google Doc, which called for a high level of organization on my part. Lisa and Lucie had tons of great thoughts, and it was my job to organize their ideas into sections that made sense with writing that flowed in an authoritative, friendly tone.
Want your own copy? Get it at Barnes & Noble and Amazon.
Take a peek at an excerpt from “Cheese Not Cheese,” highlighting vegan cheesemaker, Bo Babaki of Bandit.
Oops! Here’s me inadvertently making a not-so-classy statement on the book draft, which resulted in a lot of giggles.👇
This was a massive document. Thank you, Google Docs, for making it easy and fun to collaborate with clients & edit in real time.
“For everyone who loves good food.” Did you catch that subtitle? That was me.😉🙋🏻♀️
This line disarms readers and welcomes anyone into the world of plant-based, non-dairy cheese. Great copy builds bridges and widens the customer base, which gives my client a greater chance of making a sale.
This book isn’t just for vegans, it’s for anyone who loves good food.
And boyyyy are these vegan cheeses gooood!
BLOG POSTS
Click the titles, links, or images below to read the full articles.
Top Dairy-free Cheeses for Your Vegan Cheese Board
Need a cheese board that everyone can enjoy? Read this drool-worthy article to get your hands on a selection of nut-free, dairy-free, and gluten-free vegan cheeses that actually rival non-vegan cheese.
Artisanal Vegan Cheese: Why It’s Good for Everyone
Think you don’t like vegan cheese? Think again. This article will have you reconsidering your aversion to plant-based cheese. You don’t have to be vegan to enjoy a nice slab of this non-dairy goodness. Even acclaimed New York Times restaurant critic, Tejal Rao, was unprepared for the experience of a wheel of cave-aged, cashew cheese.
