First there was print, where all we needed was the written word. Then blogs, where writers learned to become publishers, photographers and marketers. Now there’s the new iPad from Apple, where publishers are salivating over a new way to
Just read 5 Second Rule’s excellent post about whether recipes are boring, and it generated some thoughts about recipe length. (Isn’t it fantastic when an blog post idea arrives on a platter? Thank you, Cheryl.)
Now, some writers like to go long. They like to hold the reader’s hand and explain. Sometimes I’m surprised about how much handholding, though.
I edited a recipe recently that said: “If necessary,
In a story in the International Association of Culinary Professionals’ newsletter, by Stephanie Stiavetti, the editorial director of a national food magazine spoke of writing opportunities on her magazine’s website:
“There’s a lot of fear and concern…the move to user-generated content will impact those who made their living writing for print, but it has also opened up new opportunities for bloggers.”
“How much quality can you expect from an uncompensated writer who may not be willing to put a lot of effort into an unpaid gig? ‘A lot,’ says the editor, who plans to use guest bloggers in the future: ‘We’ll be
As Gourmet went down, Saveur went up. According to Eater, Saveur ended 2009 as the second highest magazine for ad page growth among all monthly mags. Its December issue was up 32 percent in ad pages, according to publisher Merri Lee Kingsly.
Impressive. Too bad she hasn’t raised the editorial budget in response. Instead, the editors have been working their tails off.
For the December issue, Executive Editor Dana Bowen wrote the 20-page cover story, including recipes and all but one sidebar, a feat that must have taken several months in addition to her full-time job.
In the same issue, Executive Food Editor Todd Coleman