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 selecting the people we feel have the same level of accuracy and integrity that we would expect from our own writers.’
“The editor believes that (her magazine) has a lot to offer bloggers beyond money. “It’s exposure. Our Web site is one of the top twenty food sites in the world.”
(I’m making her anonymous because I don’t want hate mail directed at her. She’s not the first to say this.)
So the editor wants professional bloggers for the website, but they should work for free because her site gets a lot of hits. Hey, maybe she can apply that logic to the print magazine and stop paying professional writers there too, because her magazine has lots of of subscribers.
When I emailed the editor about her comments, she said the piece was misleading, that so far the magazine’s website columns are written by staffers. But when I pressed her about pay for freelancers online, she did not respond. Meanwhile, another magazine editor quoted in the story said she paid bloggers less than print writers for original content.
Should bloggers should be paid the same as print writers to create original content? (If so, Steph wrote that Sunset pays the same rate.)