Pamela Hunt

I'm a creative and technical copywriter with over 20 years of experience. I create clear, detail-oriented content for marketing communications and investor relations campaigns and consistently stay ahead of deadlines for developing, researching, writing, editing, proofreading, and publishing content on multiple platforms. I have proven skills analyzing and researching target markets, and creating compelling copy for technical and consumer audiences.

Column: What the Chef Eats

For two years, I wrote a column for the "San Diego Reader" called "What the Chef Eats." The column was originally just about featuring a local chef and sharing a favorite recipe. I evolved the column into an investigation into the relationship between our history and our choices.

Runner's World • 14th August 2007

Article: The Beauty of the Morning Run

I submitted an essay to Runner's World and it was accepted and published. Like all of my writing, I try to find the universal in the specific. This essay focused on the challenges my friends and I were facing at this time in our lives. Running was both a metaphor and medicine.

San Diego Reader • 27th June 2019

Article: Tears of the Prophet at Parallel 33

I was asked to write about my favorite cocktail and the significance of the drink for The San Diego Reader. I tried to encapsulate a range of emotions, from the bar, to what the pervasive darkness of the post-9/11 world was like, to my own inner landscape.

San Diego Reader • 27th June 2019

Cover Story: Once a Rock Star, Always a Rock Star

I was asked to write a small article about local culture. I chose to write about aging musicians who are now balancing music with both babies and bald spots. My editor loved the interviews so much, he asked me to expand the article and made it the cover story.

San Diego Reader • 27th June 2019

Essay: Coronado Saved Me

I entered an essay contest for the San Diego Reader and this essay was chosen for publication. After publication, the managing editor offered me a column, entitled "What the Chef Eats."

Article: This Year, We’re Staying Local

When the local food movement was in its prime, San Diego had CSAs, tons of farmer's markets, and many farm-to-table restaurants. However, it was very difficult to find locally-raised meat and poultry. I wrote an article about planning a Thanksgiving using only local ingredients to highlight the strengths and weaknesses of the local food movement in Southern California.

San Diego Reader • 27th June 2019

Column: Jamaican Jerk Chicken

This is a sample of a "What the Chef Eats" column which was published bi-weekly for two years in "The San Diego Reader". In this column, Chef Jason Knibb discusses how surfing and his roots influence his cooking.