An Odd Assortment...

...of skills make it possible to choose the best tool for the task at hand. Or, at least, that was what I was thinking as I made myself into an artsy version of a human swiss army knife.


My name is Rachel Minji Lee and I am a content creator in Seattle with a passion for science communication. I used to worry about defining what kind of creative professional I was.

These days, I worry less, and, instead, pursue challenging projects that resonate with me.


Multimedia storytelling


Funded by the Nereus Program as part of the Ocean Link Northwest communications project, this video centers around a shellfish grower in Willapa Bay. I worked with another graduate student—Michael Quinlan, MCDM cohort '17—and the Pacific Coast Shellfish Growers Association to show the symbiotic relationship between shellfish farms and the rural communities where they are found

Meet Kathleen Nisbet-Moncy, third generation shellfish farmer and Chief Operating Officer for Nisbet Oysters, Goose Point Oysters, and Hawaiian Shellfish. Kathleen's story illustrates that the shellfish industry is the economic backbone holding up many rural communities along the west coast. 

Most populations in the western world have created an artificial separation between humankind and the environment. This video seeks to show just one small example of how communities have always been, and will always remain, connected to their environments. We hope this video puts a human face to the frontline communities affected by climate change.



Animated storytelling

For this pro bono project, I collaborated with UW graduate students to produce a video that aimed to inform scientists about the public comment process, promote a tool, and end with a call-to-action. It has currently been seen 25,000 times on Facebook.




While there is a vibrant food culture in Seattle that embodies some aspects of the more national “locavore” movement—as well as the consumption of sustainably produced foods— there is a need to go beyond a general awareness, and Green Grub Seattle’s mission is to showcase the diverse ways in which the food producers, vendors, and consumers in Seattle actively participate in a local/sustainable food system.


PART 1: Located in downtown West Seattle, Mashiko is widely known for its delicious and sustainable sushi. In this video, Hajime Sato, the owner and head chef at Mashiko, shares his story about his shift from traditional to sustainable sushi.



PART 2: Hajime Sato of Mashiko, a sustainable sushi restaurant, is an advocate of the sea-to-table movement. Here, hosts a special dinner that features seafood products that are not usually used in restaurants. From chum salmon and bloodline from a tuna, to a bait fish called blue runner, the ingredients generally fall under the category of "trash fish."