I’m a nationally-recognized writer and editor, content creator and PR specialist with more than 25 years experience in a wide variety of industries. A contributor to the USA Today Network, Edible Communities, U.S. News & World Report, MapQuest Travel (formerly) and many regional and local publications, I am passionate about responsible agriculture and sustainable seafood, the emerging plant-forward push, the health of our oceans, and just about anything that promotes simple, conscious living.

Over the years I’ve covered a wide array of topics from major sporting events to international conventions to topics as diverse as gun control, childhood nutrition, prison ministry, heart disease, and much more. As of late, the majority of my writing has focused on the food and travel industries, but I am open to just about any topic other than softball and cats. Sorry. Just not my thing.

A journalist by trade, during the pandemic my focus shifted a bit more towards pubic relations and internal, corporate communications. But, I also used the downtime to study plant-based nutrition through Cornell University and these last few years I’ve scoured parts of the U.S. in search of fabulous plant-based meals, eco-friendly stays, and much, much more. Last year (2020) I launched a blog, Gastro-Licious, where I highlight some of my favorite finds including recipes, eateries, products and destinations.

A former college athlete, I’m also a retired runner—injuries and years of over training finally forced me to hang up my running shoes—a sometimes health fanatic, wannabe yogi and every now and then get accused of being just a wee bit sarcastic. Visit my portfolio to read some of my more recent published articles, and or head over to my blog, to get a feel for my voice. Want to work with me? Have a project to discuss or product to promote? I’d love to hear from you! I am always interested in working with like-minded individuals and organizations. Send me a note, Press@ShaunaNosler.com.

Thanks for reading.

Made an amazing dressing with vegan mayo and vegan parmesan — still used anchovy paste because imo it isn’t a Caesar without those salty little fish. As for the eggs, that’s up to you. I don’t like them but others do so I like to make them optional. You do you peeps. Recipe on the blog now. A plant-based bread pudding that’s super yum —just in time for Thanksgiving. Recipe on the blog now 😋 Well worth the effort … recipe on the blog now. Shoutout to my new fav pasta by Explore Cuisine—second and third photo … gluten free mung bean fettuccini … FOUND—insanely delicious vegan meatballs to make this equally amazing Italian Wedding Soup. Recipe on the blog now! The secret to marvelous Mac & cheese that’s also vegan and gluten free … check out the second photo—recipe on the blog now. Cabbage. Shred it and sauté with 🧅 🫑 and Mexican seasoning to top off your nachos—full recipe on the blog. Potatoes, Brussels sprouts and vegan “sausage” — served with or without eggs depending on your preference. Recipe on the blog now. Finished out National Seafood Month with this dairy-feee salmon chowder. Recipe on the blog now. The secret’s in the sauce. Literally. No. It’s not vegan. But almost … here’s what we replaced: For a 🤜of antioxidants try adding pomegranate seeds to your salads! Topped this one off with seared swordfish, toasted garlic and homemade honey balsamic dressing. Recipe on the blog now!