Dianne Jacob, Will Write For Food
Useful Tips, Interviews, and Stories to Inspire Food Writers and Bloggers
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 [Read more…] about 5 Ways to Know When Your Writing is Done
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
Senior Editor Nichole Aksamit says she’s always looking for new writers, especially those with “social coattails.”
Magazines need reliable writers and new blood. Nichole Aksamit, Senior Editor of three-year old Allrecipes magazine, says she’s always on the prowl for new talent.
“Consider your interests, skills and forthcoming projects,” explains Nichole. “We want down-to-earth stories with a focus on [Read more…] about Allrecipes Magazine Wants to Hear from Bloggers
