Dianne Jacob, Will Write For Food
Useful Tips, Interviews, and Stories to Inspire Food Writers and Bloggers
If you know how to write freelance pieces about restaurants and chefs, the editor of the Michelin Guide United States website wants to hear from you.
Editor Aaron Hutcherson started a food blog, The Hungry Hutch, almost 10 years ago, during a former career on Wall Street. He went on to become a chef and still posts twice a month. But now he manages a [Read more…] about The Editor of the Michelin Guide Website Wants to Hear from You
How do you know when your writing is done or your blog post is finished? You could keep going over it endlessly, rewriting and wondering if you need to do more research or explaining. Or adding more keywords and spiffing up the SEO.
But if you do so, will it be finished then? Or maybe you’re not sure what constitutes “finished” in the first place.
As an editor, I know what it’s like to pull a piece away from a writer who wants to keep working on it. And as a writer, I also know what it’s like to refine right up to the last second. So I have some ideas that might help.
1. You have a deadline. If an editor hasn’t given you one, set one anyway. Doing so helps you create an end for your work or post. My blog post deadline is Tuesday morning. I can’t keep working on each post forever that way.
2. You have been over the blog post, chapter, or story, many times. You gave yourself time for a thorough edit, and you don’t see what to change any longer.
3. You have spell checked every single sentence. Everyone hates typos. It makes you look careless. I find that even with spell check, errors creep in, so make time to print out the piece or post, and look it over carefully. Or have someone else read the post for you.
Also check all links to make sure they open correctly, and in a new window.
4. You met your criteria. If you have an assignment letter or a contract, review it. Or review your pitch letter and emails to make sure you’re sending the story the editor expects.
If you’re blogging and use regular structures for your posts, make sure your post complies. (You use links to past posts, for example.)
5. You have done your best. Do you feel satisfied that you have said what you wanted to say, the best you could? If you have a level of confidence about your piece or blog post, you’re done.
Do you have trouble letting go of a story or blog post? As an editor, I can relate. I can keep editing forever, it seems.
* * *
You might also like:
A guest post by Jaime Lewis
I love the writing life but I’m done gaming this shifting freelance climate.
The last 10 years of my career, I’ve devoted myself to hunting down, pitching, landing and writing stories for [Read more…] about How I Will Stay Sane in a Shifting Freelance Climate
Bonnie Tsui has freelanced for publications for more than a decade, including The New York Times, Travel + Leisure and as a contributing editor for San Francisco magazine. Recently she received an annual award for food writing from the San Francisco Chapter of Les Dames d’Escoffier.
That gave me the opportunity to interview her, since both of us became Dames recently. She concluded that [Read more…] about Why it’s Both Easier and Harder to Freelance for Publication
You have a great idea for a story, but finding and attracting an editor to read it is another matter. Often mastheads and websites offer no contact information, and you’re at a loss about how to find someone to pitch.
Enter Devra Ferst. She is a freelance food writer, editor, and cooking teacher based in [Read more…] about How to Find and Attract Editors for Pitching Articles
A guest post by Naomi Tomky
As a freelance food writer, when I saw Dianne end her post positing that, perhaps, food writers are their own worst enemy when it comes to demanding good pay, I knew she was right.
But it’s a deeper problem than that. Not only did her piece on how there’s no money in food writing not match my experience, but in a way, it [Read more…] about Damn Right: I Do Make a Living Writing About Food
A guest post by Amelia Levin
No, it’s not Bon Appetit or Saveur or Food + Wine. It’s trade food magazines like FSR, Plate, Restaurant Business, Restaurant Hospitality, restaurant development + design and Foodservice Equipment & Supplies.
Welcome to the world of food trade magazines. These are magazines written for people in the industry (also called business-to-business), not consumers.
This blog post came about after I [Read more…] about 5 Reasons to Write for Trade Food Magazines