A $10 Off Sale and a Book Giveaway
Help me celebrate my three-year anniversary with $10 off a $40 annual subscription, and win a copy of my book, Will Write for Food
Hello dear subscribers,
Today I’m celebrating three years of writing this newsletter with a sale and giveaway of my multiple award-winning book on food writing.
Since I transferred my blog and newsletter readers to Substack in 2021, subscriptions have doubled. Thank you for that.
Did you know that, starting in 2005, I wrote a similar newsletter — for free — for 16 years! So, you can imagine how thrilling it is to finally get paid for my work. Which brings me to:
Take Advantage of My $10 Off Sale
Free subscribers: This sale is for you. Up to now, you have subscribed for free, getting one newsletter per month, receiving previews of the second paid newsletters and maybe participating in my first online thread. But you haven’t yet decided to purchase full access to all my content.
Once you do, you will have access to all newsletters, including some where I interview the biggest editors, agents, and publishing companies in our business. All give you their emails to pitch them on freelance articles or books. There are lists of cookbook publishers and a long newsletter on how to approach them with your book idea.
Why should you become a paid subscriber? Some readers use this newsletter to motivate themselves to make progress on a writing goal. Or they get guidance on a complex topic or writing challenge. Others hone their skill development, or nerd out on the intricacies of recipe development. And still others find inspiration and the championing of a new idea. And hey, sometimes this newsletter is just fun, and people find joy in a rant or a funny post.
I hope you would like to support me and the newsletter I’ve been writing for free for almost 20 years. I put a lot of work into it, and I hope it shows. So if you love this newsletter, get value from it, and believe in paying people for their work, please consider a paid subscription.
Take $10 off forever by signing up now for a $30 annual subscription. That comes to only $2.50 per month.
Also, to celebrate three years, I’m giving away three copies of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More. Be one of the first three subscribers who buy a paid subscription and I’ll mail you a signed copy.
The sale continues until August 8. I will not have another sale until next year.
“…What’s more important is the excellent work you do for everyone. You’ve been a constant source of good information, wisdom and guidance for a long time. Thank you.” - Doug Levy, on Substack Notes
Paid subscribers: Thank you once again for subscribing. I appreciate your interest and confidence in me. As I said above, I wrote this newsletter for free for 16 years before Substack. Add that time to my three years here, and that’s 19 years altogether. And now I have your support. It’s so meaningful.
Perhaps you know a food-obsessed person who would benefit from the best practices, interviews, news, tips and other food writing content I create. If so, save $10 by giving that person a gift subscription.
Founding members: I am touched by your generosity and support. I know who you are and I thank you for investing in me.
Our Next Chat: Cookbooks
For paid subscribers and founding members: Let’s talk about your next book project on Monday, August 5, at 10 a.m. PDT/1 p.m. EDT. Tell me if you’ve started, how far you are into the process, whether you’re procrastinating, who’s taking the photos, whether you have a publisher, how you’re doing with publicity, etc. If you have questions and thoughts about the process, that’s good too.
You will get an email on Monday at 10 a.m. PDT/1 p.m. EDT saying that the thread has begun. It’s all typing, so no need to brush your hair.
Are you on Instagram?
Hey, so am I. I’ve been doing some food-based book reviews and I announce events and classes there. Click on the image to see more.
What I’m Reading
What Your Grocery Cart Says About You. It’s fun to be a voyeur in other peoples’ shopping carts. (The New York Times gift article.)
92: Ruth Reichl on Writing. A stellar interview on Everything Cookbooks with food writer Ruth Reichl, about her new book, The Paris Novel, and her life as a food writer.
And speaking of Reichl, here is her fond reminiscence of Laurie Colwin, a novelist and food memoirist she never met but admired.
Should Chefs Be Allowed to Copyright Their Dishes? About recipes, cookbooks, and what chefs invent and want to protect.
Transcript: Ezra Klein Interviews Adam Moss. Moss’ book, The Work of Art, How Something Comes from Nothing, becomes fodder for a great conversation about creativity of all kinds, including what it means to be a writer. (The New York Times gift article.)
Why Writers Push Pause, Hold Off, Procrastinate, and Otherwise Take Years to Finish Their Memoirs. I can relate to this. Maybe you can too?
James Beard: The Father of Modern American Cookery. Chef Jeremiah Tower remembers his friendship with the man.
A Line Cook's Rant About... Recipes. The idea of recipes as a reflection of lived experience, in an increasingly visual world.
469: How Erin Collins Went from 25,000 to 250,000 Instagram Followers While Self-Publishing a Cookbook. An inspiring Food Blogger Pro interview about growing her audience, making content, and working with a management agency.
When to Follow up. You sent your pitch letter or proposal to an agent. How long do you wait to hear back?
Do you read Michael Ruhlman’s newsletter? It is full of great commentary about life, cooking, travel, restaurants, movies and books.
Also, I have subscribed to Gary Allen’s newsletter, On the Table, for decades. Like mine, you’ll find fascinating links about food history, food trends and food writing.
Has French Cuisine Lost Its Luster? Or Are the American Food Media Just Ignoring It? You’ll be assaulted with ads, but it’s worth pondering if French food is less appealing these days. I say, absolutement non.
I’m a Trans Man, but I’ve Become My Mother. Playing the role by watching The Pioneer Woman on TV.
#470: How Working as Ina Garten's Assistant Kicked Off Lidey Heuck's Career as a Food Creator and Cookbook Author. It will get you thinking about the many different routes a food creator’s career path can take.
When It Comes to Food and Politics, Kamala Harris Is Riffing on the Recipe. My favorite profiler, Kim Severson, serves up this story. (The New York Times gift article.)
Events Coming Up
New Class: Jumpstart Your Cookbook Proposal
September 9, 16 and 23, 4 to 7 p.m. PDT on Zoom
$425 through Civic Kitchen cooking school
Thinking about your next cookbook or memoir, or maybe your first one? Learn the latest about the publishing industry, what agents and editors look for, and how to up your game if you’re writing recipes.
Workshop Instructor: How AI can Supercharge Your Food Writing and Related Tasks
Optional session, 1-2:30 p.m. EDT, September 27, Brooklyn, New York.
During the International Association of Culinary Professionals Summit 2024, which runs September 25 to 27, 2024
Fee: $100 (+ service fees)
For the conference, the fee is $316.63 day pass + $108.55 for the awards ceremony and reception (optional) if purchased before Sept. 19, 2024.
The official event starts Wednesday night and continues into Thursday. My optional workshop is Friday, and there are others on Wednesday and Friday.
Here’s a chance to invest in yourself. Sharpen your skills, network and have fun over three days of classes and workshops. Make sure to come say hi.
Private Consults Anytime
Through a partner, Delicious Experiences
One-hour consult: $250
Book a Zoom consult for just one hour (or more, if you like). If you want to write a cookbook, get published or get better freelance assignments, let’s move you forward.
A Short Public Service Announcement (PSA)
John Oliver can be raunchy, but he still manages to nail the news with terrific research and analysis. This video calls attention to Project 25. It is pretty terrifying.
I know I’m supposed to stick to food writing, but like me, I know that most of you are also thinking about the US national election, and worrying about our country. So please watch the video. I hope you’ll conclude that:
You must not vote for Trump, regardless of whether he says he supports Project 25 (the authors include Trump’s former Cabinet secretaries, top White House officials and senior aides)
You must vote for Vice President Kamala Harris
Sitting this election out, or voting for a third-party candidate, is a vote for Trump.
Thanks to Marion Nestle and Leah Koenig for giving me the idea and courage to speak up (and in Marion’s case, the video and text).
News from Clients and Students
Ren Behan started a Substack newsletter called Kitchen Culture.
Anna Mindess wrote 5 NYC Chocolatiers Infuse Confections with Culture for Chocolate Professor.
Kate Ryan presented a paper at this year’s Oxford Food Symposium about Irish black pudding culture. It will be included in the 2024 proceedings book.
I like to brag about food writing accomplishments here. Send me an email: dj@diannej.com.
My Book
The latest edition of my multiple award-winning book, Will Write for Food: 2021: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More.
I’m also the co-author of:
Disclosures: I am an affiliate of Food Blogger Pro, Amazon and Bookshop.org.
Thanks for Reading
Like this newsletter? Please forward it to a few people or share it on social media. I would really appreciate that. New subscribers can sign up here. Thank you.
If you enjoyed this post, please click on the little ❤️ below ⬇️.
Dianne Jacob
Editor, Writer and Coach
Email: dj@diannej.com
Website: http://diannej.com
X: https://twitter.com/diannej
Facebook: https://www.facebook.com/foodwriting
Instagram: https://www.instagram.com/diannemjacob
Happy birthday to your newsletter, Dianne! It's always an inspiration.
Congrats on 3 years and thank you for speaking up. It’s critical 🧡