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
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
Wondering how to transition from a blog whose subject no longer thrills you? Looking for a career change or a way to recharge? Joe Yonan understands the positive power of change and has accomplished many shifts in his career.
The award-winning Food and Travel editor of The Washington Post spent 2012 in North Berwick, Maine, on leave from the Post to learn about growing food and homesteading from his sister and brother-in-law.
Earlier, he started the Post’s Weeknight Vegetarian column. There was a big to do, since people assume newspaper food writers are omnivores. Now he’s writing about growing food on his 150-square-foot urban front yard, in addition to managing the food and travel sections of the paper.
The interviewee, neuroscientist Indre Viskontas, was talking about music, but she was really discussing creativity, and what makes great artists.
Success as an artist, she said, came down to three things:
2. Imperviousness to feedback
I found this list surprising, and wanted to think about each one of these traits. Since writers are artists, we can apply this
A Guest Post by Jill Nussinow
Just last week, I made almost $100 in e-book sales with almost zero effort. The cost was a minute or two of my time to login to e-junkie.com, enter the buyers’ information and hit the Send button. The money showed up in my PayPal account like magic. Who wouldn’t love that?
I got the idea to sell a downloadable cookbook in March 2011, when I hired a designer to format my manuscript. Within a few weeks, I had something saleable but wasn’t sure how to sell it. A publisher mentioned
Well duh. Of course we do. Since it’s mostly women who read my blog, I feel we can talk amongst ourselves. So just between us, when I read this article about our lack of confidence, I felt a blush of familiarity.
“The Confidence Gap” posits that there’s another reason why women are not breaking the glass ceiling, besides the tug of motherhood and entrenched sexism. It’s our confidence level.
That’s so us.
As a speaker, teacher and coach, I see this “confidence gap” with women clients, female students, and at conference sessions full of
At an Oldways conference where I spoke recently, I met a dietician who is also an accomplished corporate food writer, Diane Quagliani. I wondered how her writing work is different from general food writing, and what advantages her degree gives her.
Diane, a registered dietician, has worked for many large food companies including Kraft Foods, McDonald’s, PepsiCo, Campbell’s Soup, Nestle, General Mills, and many public relations firms. She has also been a freelance writer and media spokesperson. She specializes in nutrition communications for a consumer and health professional audience.
Here’s what she had to say about how her degree as a dietician helps her with corporate work:
Q. What are your degrees?
A. I have three: a Bachelor of Science in Dietetics, a Bachelor of Science in Psychology, and an MBA. To become a registered dietician, I had