A Monthly Newsletter is Just Fine

Readers have spoken. It was good to get a reality check.

Does anyone even use these anymore? (Photo by Eric Rothermel on Unsplash.)

In January I asked if you’d prefer two shorter free newsletters instead of one long one at the beginning of the month. I am grateful for your many comments. The number one choice was to stick with one.

The subject came up for me because, after I subscribed to a daily newsletter on another topic, I wondered whether I was not in touch with you often enough. But between the votes for monthly and the “You do you” answers (which I loved!), I feel confident about sticking with this format.

In other news, I went to Mexico for eight days last month and came home with Covid. Yep, it finally found me after three years of caution. I really didn’t like the fatigue, brain fog and boredom during what’s called “resting and recuperating.” I’m so not good at that.

Now that I’m well, I will be laid up again in mid-February, this time with surgery. I’m having this hardware removed from when I broke my ankle about 15 months ago, because it hurts:

Rather Frankenstein-ish, isn’t it?

Fortunately, I’ve got as bunch of stellar food writing links for you today. Paid subscribers will get a mid-month interview with Kat Craddock, the editorial director of Saveur, about what kind of stories to pitch her. So if you’ve always wanted to get published in Saveur, stay tuned for her insights.

(My paid newsletter usually features interviews with big editors and stars. Last month’s interview with superstar Claire Saffitz about recipe writing had an 80 percent open rate, my highest ever! All interviews with editors include their emails so you can pitch them.)

---

What I’m eating:

diannemjacob

A post shared by Food writing coach (@diannemjacob)

From my recent trip to Mexico, a local clutches a dorado, a white fish that makes excellent tacos. Click through and then on the arrow on the right to see more photos.

---

Appearances and Consults

Private Consult
Through a partner, Delicious Experiences
One-hour consult: $250

For years I've had a five-hour minimum for consulting. But now, through Delicious Experiences, you can book a Zoom call with me for just 1 hour. If you’ve wanted to start your cookbook, get your book published or get better freelance assignments, let’s move you forward. I’ve talked with writers at all levels about a variety of food-writing topics.

---

What I'm Reading

• The Most Anticipated Cookbooks of 2023. Some unusual cookbooks for a list like this.

• 51 Recipes from Our Favorite Cookbooks of the Year. Mostly about the recipes versus the books, but a fun idea.

• Apple Books Quietly Launches AI-narrated Audiobooks. A chilling look at what’s to come in publishing. Are AI-generated cookbooks next?

• M.F.K. Fisher Taught Americans How to Nourish Bodies and Souls. Not just instruction in how to cook but a “continuing counsel in how to live.”

• The Challenges of Writing a Continent-Spanning Cookbook. More like a cookbook review, but has some good info about writing a daunting book.

• Food Banks Ban Jack Monroe's Cookbook after Celebrity Chef told Readers to open Cans with Knife and Hammer if they Couldn't Afford a Tin Opener. UK cookbook author gets heat for unconventional food safety ideas.

• Also: These common recipe instructions make food safety experts cringe (Unlocked WaPo article). If you write recipes that reinforce these instructions, time to change.

• Jean Paré, Best-Selling ‘Everyday’ Cookbook Author, Dies at 95. (Unlocked NY Times article.) The Canadian author published more than 30 million books.

• Eileen Yin-Fei Lo, 85, Dies; Taught Americans How to Cook Chinese Food. (Unlocked NY Times article.) A pioneer who wrote 11 cookbooks and won a James Beard award.

• “Humble Pie”: Lessons Learned from Writing a Cookbook. Naomi Ross discusses her cookbook project.

• The ghost writers. A podcast with JJ Goode and Signe Johansen about working as ghost writers.

• The American Food Writer in Paris, Reinvented. About Midwesterner Rebekah Peppler. “Today, you could say Peppler has become a version of the woman that she daydreamed about in her youth,” says the writer.

• It’s time to enter the International Association of Culinary Professionals (IACP) annual awards for books, media, food writing, photography and styling. You don’t have to be a member to submit. Get your publisher to enter, so you don’t have to pay the fee.

---

Food Blogger Pro is having a sale February 1 and 2. New members (and expired members who wish to restart their memberships) can get a monthly membership for only $10 for their first month. After that, members will renew at a $35/month rate. You can cancel any time. Any new member who takes advantage of this sale is eligible for a 60-day money-back guarantee. Click on the image to learn more.

---

News about Clients and Students

• Disney Hyperion bought Patricia Tanumihardja’s The Sugar Plum Bakers: And the 12 Holiday Treats, a children’s book with publication set for fall 2023.

I like to brag about food writing accomplishments here. Send me an email: dj@diannej.com.

---

Thanks for Reading

Like this newsletter? Please forward it to a few people or share on social media. It really helps get the word out! 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
Twitter: https://twitter.com/diannej
Facebook: https://www.facebook.com/foodwriting
Instagram: https://www.instagram.com/diannemjacob/

---

My Books

The United States of Pizza

Grilled PIzzas & Piadinas

Will Write for Food: 2021 4th Edition

Disclosures: I am an affiliate of Food Blogger Pro, Amazon and Bookshop.org.