Dianne Jacob, Will Write For Food
Useful Tips, Interviews, and Stories to Inspire Food Writers and Bloggers
At the first-ever BlogHer conference in 2009, I announced that I had just started my blog about food writing. At the time I was on a panel, sandwiched between Ree Drummond, the Pioneer Woman; and Susan Russo of Food Blogga.
You might know what happened to these two since then: Drummond went on to the Food Network and became an [Read more…] about My Blog About Food Writing Turns 10 (and How Blogging has Changed)
It’s been a month of good news around here, and the end to a terrific year of writing, traveling, teaching and coaching. Since it’s my last post of 2017, I thought I’d share what’s happened recently.
This is also one of those [Read more…] about One of Those Posts Where I Thank You
I’m pretending we’re meeting in person in my kitchen, and I’m about to serve you some pie and ice cream. The web is not as intimate, but it’s a great way to stay in touch anyway.
This time of year I have trouble deciding whether to double down on my own projects — since it’s quiet — or just relax, since it’s quiet.
It’s the equivalent of feeling virtuous or guilty. I try not to drive myself crazy about it. It’s like that old thing of the angel on one shoulder and the devil on the other.
I also tell myself how, since I’m self employed, I can do whatever I want, so why can’t I take some time off? That is my favorite argument of all.
This year the “time off” argument is winning, since I also have a flu that won’t go away. I’ve kept up with email on my iPad in my bedroom. I’ve watched quite a few mediocre movies. Also, the food is not as good here when we have to get up and make it ourselves (my husband is sick too.)
What I really want to do is say thank you. Thank you for reading, commenting, agreeing and disagreeing, and for teaching me about your life, motivations and work.
As some think we need to write less and video ourselves more, I’m still here, reveling in text. I’m in my seventh year of blogging, and it’s still gives me a thrill. I suppose I’m hopelessly old-fashioned. But I do love to write to you, and to hear back.
So happy holidays to you, and best wishes for a spectacular 2017.
— Dianne
I know you’re busy. Just look at all that happens online! Are we suckered into paying attention to this stuff? Yes.
So it makes it even more relevant for me to say thanks for a reading, thinking, and commenting about food writing in all its forms, here on my blog.
It’s amazing to me that you come back, again and again. I’m grateful regardless of whether you skim the content, read the whole post, or add a comment.
I’m especially grateful for when you [Read more…] about Thanks, really.
Today’s the day! Our cookbook, The United States of Pizza: America’s Favorite Pizzas, from Thin Crust to Deep Dish, Sourdough to Gluten Free, is officially for sale.
I’ve had my copies of for a few weeks now, so it’s kind of anticlimactic yet exciting at the same time. I’ve already thumbed through the book alone and with excited friends as they ooh and ah and point. I’ve taken it to my exercise class to [Read more…] about Try These 3 Pizza Recipes from the United States of Pizza
The 2010 signing of Will Write for Food, 2nd edition, at Omnivore Books in San Francisco. I still have that dress! Now I have to remember not to wear it. (Photo by Heather Luhan)
The third edition of Will Write for Food came out last week, and I’ve been busy with promotion. I love in-person events best because I get to see people in real life versus virtual, and wear dresses. Sometimes friends show up for support, which makes these events even more fun, kind of like parties.
So far my summer book promotion — that all-important six-week window — is going [Read more…] about Of Dresses and Events Coming Up
The suspense has been killing me. It’s finally time to to tell you about the cookbook chef Craig Priebe and I co-wrote, The United States of Pizza. It comes out September 22, 2015, and today it’s Number 1 on Amazon’s Hot New Releases in Baking list.
Chef Craig and I had so much fun writing Grilled Pizzas & Piadinas that we wanted to [Read more…] about The United States of Pizza