Just Fine in the Middle
I'm trying to stay there, focused on less drama.
It's been a whirlwind ever since my newsletter about top Substack Food and Drink writer Caroline Chambers came out last month, which subscribers loved. Substack chose that paid post, Caroline Chambers Makes $15k Per Recipe, to cross-post to other publishers once I unlocked it for a week. That led to more than 300 new subscribers and dozens of paid ones (Hello! And thank you).
I hope you had a chance to read that post. The other way to read that newsletter, now that it’s locked again, is to become a paid subscriber! Bonus: Doing so unlocks all paid newsletters I’ve written to date.
Anyway, I had to temper my excitement about all this attention. As everyone knows, new subscribers and followers ebb and flow. The thrill dies down, and people move on.
An old boyfriend who was in sales taught not to get too excited by big wins, and not to attach too much meaning to one event. Instead, aim for the middle, he said, and stay in that range of feelings. But hey, of course I was thrilled by the huge response, and on the other end of the spectrum, I get bummed out sometimes, when people unsubscribe.
When I get upset, I say a little mantra that helps me:
“Some people are not doing as well as I am. Some people are doing better. I’m somewhere in the middle, and I am okay with that.”
It’s similar to comparing yourself to others in our business, another activity that causes lots of angst. We may all want to be superstars, but that status is rare. The middle, between superstar and barely there, is vast. There’s lots of room to find satisfaction, however you define that.
You might think staying the middle emotionally seems boring. There’s much less drama. But as I’ve aged, I’ve found that I don’t want as much drama as before. It’s exhausting! And it’s more satisfying to watch drama in someone else’s life (called schadenfreude) than to have it in mine.
So I’m sticking to the emotional middle. Do you have a strategy you use to keep yourself sane through the good, the bad and the ugly? I’d love to know.
In related news, I’ve been mulling over something Caroline said when I interviewed her: At first, her way to growing an audience was to give away tons of free content. I’m way past the “at first” stage, but I thought about how this strategy applies to me. I realized that this free newsletter is the only place where I give away content. (Before I did so on my blog for several years, posting hundreds of advice and perspective pieces about writing, careers and more.)
That said, I’m extra grateful today to have you here as readers. This newsletter has been way more exciting to create than my blog or even other social media. Thank you!
Books I’m Discussing
Click on the image to read what I wrote. I’ve been writing mini reviews of cookbooks and food memoirs on Instagram. Why not follow along? And if your book comes out soon, send me an email.
Classes Etc.
My Zoom “Jumpstart Your Cookbook Proposal” class in February sold out, and it was a fascinating group of students! Thank you everyone. Neat fact: I conducted the first two despite having Covid.
Private Consults
Through a partner, Delicious Experiences
One-hour consult: $250
For years, I had a five-hour minimum for consulting. Now you can book a Zoom consult for just one hour or more. If you want to write a cookbook, get published or get better freelance assignments, let’s move you forward.
What I’m Reading
The Best Food Books to Read This Spring. Books, not cookbooks, include Ruth Reichl’s new novel and a Judith Jones biography.
Preview of Hardie Grant/Quadrille Spring 2024 Titles. You’ll find more titles when you scroll to the bottom, including lists of what’s coming out through May.
The 38 All-Time Best Food Movies. See if you agree! Many of my favorites appear, like When Harry Met Sally and Minari. although I wouldn’t necessarily call the former a food movie.
The 35 Best Cookbooks of All Time, According to Chefs. The expected: French cookbooks, restaurant cookbooks, technique cookbooks — and a few that are not.
‘Spoonbread and Strawberry Wine’ still sets the bar for cookbook memoirs. How could I not know about it? (Unlocked at the Washington Post.)
Using AI to Search Deals and Dealmakers. A new service from Publisher’s Marketplace helps you find agents and editors.
This Is TASTE 339: David Lebovitz. A wide-ranging and entertaining interview full of quips, stories and recipes from David’s life in Paris.
Podcast: Read Local: A Conversation with Tracey Ryder, Co-Founder of Edible Communities. The co-founder of nearly 80 Edible magazines talks about how she got started 25 years ago, and why local storytelling matters.
Structuring the Perfect Recipe Blog Post. I’m not a fan of the word “perfect,” but this post from Food Blogger Pro tells you what to know about gaming SEO if you’re a blogger.
Are These Recipes Good, or Is the TikTok Chef Just Good-Looking? From The New York Times opinion section (unlocked for you), a piece from a non-industry person who asks the million-dollar question.
André Simon 2023 Long List Celebrates Food and Drink from Around the World. A UK award. The application form for the 2024 awards will be available in late April 2024.
How to Blurb. Agent Kate McKean gives good advice on how to get praise for your upcoming book.
Everyone’s a Sellout Now. An article about self-promotion and how we must be on social media. Warning: it’s depressing, although you will find yourself nodding in agreement.
Michelin Guide history: How did a tire company become an elite restaurant rating guide? I’ve always wondered!
Jamila Robinson: Food Culture for Everyone. The new editor-in-chief at Bon Appetit gives her first interview on Spotify. Also try this link if you have trouble with the prior one. Maybe you’ll hear something that helps you pitch a story.
Bob Moore, Who Founded Bob’s Red Mill, Is Dead at 94. I love that he sold the company to his employees.
The Barefoot Memoirist: Ina Garten Takes Her Story to a New Publisher. When Ina Garten moves from Celadon to Crown, it’s big news. (Unlocked at The New York Times.)
News from Clients and Students
Pavilion Books published Ren Behan’s new cookbook, The Sweet Polish Kitchen: 80 recipes for celebratory cakes, home bakes and nostalgic treats. (I coached her on her first book proposal.)
New Worlder newsletter interviewed Melissa Guerra. (I coached her on her first cookbook proposal. Eight agents wanted to represent her! Those were the days.)
The Times of Israel published former student Faith Kramer’s recipe: Roast Salmon with Citrus Honey Sauce.
Thanks for Reading
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Dianne Jacob
Editor, Writer and Coach
Email: dj@diannej.com
Website: http://diannej.com
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My Books
This is how I stay sane. “Decide not to waste energy worrying about what you don’t have. That is the route to misery. Instead, focus on what you can control. Pay attention to the good in your life, and do your best at whatever you do. There is joy and satisfaction in that.” from Simple Changes to Better Your Life
I doubt you'll get many cancellation, Dianne--you offer so much with your free newsletter they will feel like they've found a gold mine!
I just wanted to add a thought about staying in the middle--that middle is really a huge place, where a number of trap doors can tempt you into various sorts of frustration. My personal bugaboo, when I was busy writing lots of books for young readers, was seeing that my alter ego, Carolyn Arnold, had just come out with a book I figured I would have wanted to write. DARN IT! I'd quickly start to go down that slope and have to stop and say well, there's nothing I can do about that; don't let it "get to you!"
Years later, when I actually got to meet Carolyn--by then she'd brilliantly switched to writing and illustrating books for beginning readers (thus got all the royalties instead of having to share) so I decided to like her--I confessed to my previous envy and frustrations, and she said "Oh--that's funny--I felt the same way about you and your latest book so many times!" Who knew.....