Sometimes there’s so much change it can be hard to find the relevant bits of information that concern you as a food writer. That’s where I
For the last three years it has been my job to review every blog that applies to join Food Bloggers of Canada.
I make sure they meet our membership criteria, such as being Canadian and being 50% food related. I also find bloggers who can write for us, become a featured member, or a good fit with a brand campaign.
It may sound harsh but, now that I’ve read more than 1600 food blogs, the majority bleed into one generic blog on home cooking and
…and I was just baking, not developing recipes.
Over the holidays I made a pumpkin bread from a favorite recipe in an older cookbook. The recipe called for one 16-ounce can. Yet cans of pumpkin are no longer 16 ounces, but 15.
The manufacturer removed 2 tablespoons instead of raising the price! I repeat: 2 tablespoons. That’s all it takes to mess up
Today I’m saying thanks for being a reader. It’s my fifth year of blogging, and I still love writing my weekly post on food writing. Most of all, I love hearing from you and having a conversation.
If you lurk, I’m thrilled to have you as a reader, regardless of whether you’ll ever leave a comment.
If you’re a regular commenter, I’m grateful when you take the time to type something, even if it’s “thanks.”
When you tell me you’re a long-time reader who has finally commented, I love that.
If you have corrected me or told me I’m flat out wrong, I’m thankful that you set me straight or offered a different perspective.
If you have tactfully emailed me about a typo, I am grateful, grateful, grateful. To those of you who
I’m always telling people to write for pay, and to ask to be paid well. But some food writers write for self expression, or to get clips, and money is not the most important thing.
If so, these publications might be right for you. They pay anywhere from nothing to not much, but offer the satisfaction of publication:
- The Bitter Southerner. This gorgeous start-up online magazine only recently came up with money to pay its writers, and maybe not all of them. Here are submissions guidelines.
- Graze magazine, based in Chicago, is a semi-annual literary magazine. Here are submission guidelines. As told to the Review Review: “We’re interested in
You know those disclaimers at the end of blog posts, when food bloggers write about a product or service and say whether they were compensated?
I’ve noticed some confusion (or should we call it denial?) about what constitutes payment.
There are two kinds of payment: cash payment and “paid in kind,” which means a company gives you goods or services for free. That could be
A guest post by Julie Van Rosendaal
I’m not being paid to write this. It’s a guest post, a format whose popularity has slipped in recent years as the concept of writing for exposure began to lose its luster. It seemed more popular back when no one was making any money at this blogging thing.
So why am I writing it, if I’m not being paid? Because I like and admire Dianne, I read her blog and want to give back for all the knowledge she’s shared with me, and because I’m part of this online community and find it an interesting conversation. Because I do what I do for plenty of reasons, and only one of them is monetary.
Derek Thompson made a good point in The Atlantic, that most of us