When I started out doing food and travel writing, I had a freelance journalist’s dream job. I lived in Europe, and wrote a weekly food column for an American newspaper abroad. I was completely free to choose the topic and recipes.
My column started out at 500 words. But a few months later, it expanded. First it was 1,000 words, then 2,000, counting the recipes, too. No longer just a column, it filled an entire page in the newspaper every Thursday.
During the 7 years I worked for that paper, I wrote 350 stories about food—European, American, and Asian. All of them included one or more recipes. Since I covered a range of [Read more…] about 8 Best Practices for Food and Travel Writing