Anna Kinder
If creativity were actually a juice, my brain would be the juicer. When life gives me apples and oranges, I'm able to make unexpected connections between them. That makes me quite good at generating fresh-squeezed product/brand names, analogies, creative concepts and puns (but I know the time and place, promise).
It also makes me a great teacher, and I use my English education degree every day in my work as a copywriter to make complex info easier to grasp! That being said, copy editing is my strongest suit, hands down. I have an exceptional eye for detail and can spot even the smallest of inconsistencies.
My areas of expertise include AI integration, UX writing, information architecture, wireframing, content strategy, blogging, ghostwriting, creative writing and more.
Publications
- The Food Institute24 articles
- Magnify Money
Writes Most On
Open Sesame: Tahini Latte Searches Surge 900% on Yelp15 Apr—The Food InstituteIn March, Yelp searches for tahini lattes surged a whopping 900% year over year, while searches for tahini coffee skyrocketed 678%. Tahini, also known as tahina, is a plant-based butter or paste made from ground sesame seeds that often makes an appearance in dips like hummus or baba ghanoush. Although it’s been a staple in Middle Eastern cuisine for several centuries, tahini has been carving out a space for itself as a beverage ingredient within the ever-so-popular coffee category as of...
Early to Dine, Early to Bed: The Rise of the 3:45 Dinner Trend1 Apr—The Food InstituteRecently, a parenting movement dubbed the 3:45 Dinner has been taking off, reshaping the way – and the time – that families enjoy their evening meals, particularly on busy weeknights. This approach is more flexible than its name suggests. In fact, it’s less about eating dinner at 3:45 p.m. sharp and more about a broader cultural shift toward earlier dining habits – whether such meals include the whole family or just the kids. “It’s interesting to see this ‘3:45 Dinner’ trend emerge. We’ve...
