Let's Chat about Writing for Magazines, Websites and Print
It's a frustrating time, but publications still need content. Why not yours?
Earlier this year, I did a survey and many of you said you’d like to talk with me about freelance writing. So, let’s do it!
Join my first chat: June 3 at 4 p.m. PST/ 7 p.m. EST.
This first chat is free for all subscribers, because I’m experimenting. Put it in your calendar. On Monday you’ll get an email on how to sign up, and then a notification saying the chat has begun. (BTW, a chat is just typing. No need to put on makeup or hide from a camera. Low stakes.)
For homework, read the exclusive interviews I’ve done with top editors about what they want from writers by clicking below. These are for my paid subscribers, though, so there will be a paywall. Big editors gave out their emails at the end, so you can contact them:
The Washington Post's Joe Yonan Welcomes Story Pitches, with Caveats
Be a Swiss Army Knife, says Saveur's Editorial Director Kat Craddock
If you’re ready to pitch the top U.S. editors, and want the particulars of contacting them, you might want to:
It may seem like a frustrating time to pitch. In Alicia Kennedy’s recent newsletter on Freelancer Angst, she says editors are not getting back to writers after they pitch articles. They’re also making writers wait a long time for payment. Here’s what she gathered from around the net (Thanks Alicia!):
“Olga Koutseridi wrote about trying to “make it” in food writing
Anna Brones wrote about burning out on the work that you love
Kate Ray wrote about the recipe economy and its obvious ceiling creatively and financially
Teresa Finney wrote about getting off of Instagram as a cottage baker and the significance of DIY publishing
Lina Abascal made a video about the pipeline from pitch to payment under the best conditions being 86 days.”
Also read On Freelance Writing by Clarissa Wei.
These writers make valid points. Freelancing is a frustrating business, and not so great for sensitive types, which would be most of us, because of the rejection.
Still, if you want to write a book, it’s a necessary way to acquire expertise in a subject. And it’s still a great way to tell stories and reach a large audience.
For more on how to freelance, read these posts on my blog (homework!):
And there’s an entire chapter on freelance writing in my how-to book, Will Write for Food.
I’m excited about launching my first chat with you all. Come with your questions, comments and frustrations and we’ll talk!
A New Zoom Cookbook Class
I haven’t done my 3-hour Zoom class for months, so now’s your chance:
So You Want to Write a Cookbook?
June 24, 2024
4-7 p.m. PST/ 7-10 pm. EST on Zoom
$149
I’ll go over what’s essential to know if you want to write a cookbook, including what constitutes a good idea, and what info agents and editors want to see in your cookbook proposal. You’ll get useful handouts and lots of time to ask questions.
This class is also appropriate for people who want to write food memoir.
The Very First Cookbook Fest. I’ll be There
I’ll be in Napa at Cookbook Fest, June 21 to 23rd, and I’d love to see you there. I’ll be around all day on the 22nd, moderating a morning panel of cookbook editors about trends. There are dinners, panels, parties and talks with cookbook writers, editors and influencers.
Did You Know I Got Hacked on Instagram?
A Turkish guy hacked and stole my Instagram. He took over my page and demanded money by contacting me on WhatsApp, email and text. Here’s his message:
My uber-techie husband and I were up to midnight trying to recover my page, and changed many passwords the next day. Here’s what he said to do to keep your page safe:
Turn on 2-factor authentication. As long as someone doesn’t also hack your phone, it’s difficult for them to take over your account
Log out of Instagram and change your password. Do this at least twice a year
Check your virus checker for trouble. We use WebRoot. (Not an ad.)
If you have a Mac, use Safari instead of Chrome. My beloved techie found that Chrome was infected (thanks to WebRoot). That might be how the hacker stole my password. He deleted Chrome and all the plugins (which were infected) from my computer.
Private Consults
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.
What I’m Reading
The Hottest Cookbook Ingredient Right Now? Bodies, Bodies, Bodies. So many shots of bodies and skin these days!
Book Deal 101: How do Authors Get Paid? A breakdown of advances, royalties, sales escalators and more.
Talking Toklas. Ruth Reichl, named the 2024 Lifetime Achievement James Beard Award honoree, gives a masterclass about Alice B. Toklas, the woman and the cookbook writer.
35 Essential Jewish-Authored Cookbooks. The Food Network updated its list to reflect the diversity of Jewish cooking.
The Ghost in Your Cookbook. A profile of cookbook author and collaborator Rick Rodgers.
There’s an Art to Arranging a Bookshelf. My bookshelves will never look like this, but it’s fun to dream.
Cookbooks Have Always Been Political—Whether Readers Knew It or Not. Cooking as an inherently political act.
Fortnum & Mason 2024 awards for food and drink-based books. The best of British books.
What I Learned from My Unsold Cookbook Proposal. Olga Koutseridi breaks down her experience and recommends this newsletter and my book!
Agent rejections: The missing ingredient in most cookbook proposals. From literary agent Sally Ekus’s new newsletter.
The Exhausting Glut of Generic Influencer Cookbooks. Many publishers want TikTockers with big platforms. But are the recipes any good?
The Insatiability of Recipe Writing, and finding beauty in the slog, by Maggie Hennessy.
Carrot Cake Is Better Cold. Alison Roman writes from the heart about how hard it is to be on social media and market herself.
A Dreamy Bean Dip in Under 30 Minutes. Yotam Ottolenghi writes about how hard it is to write good, accurate recipes. Also read An Eggplant ‘Meatballs’ Recipe, Streamlined for Easy Cooking, where Ivy Manning shows how to simplify one of his recipes. Ironic, no?
The Woman Who Made America Take Cookbooks Seriously. About book editor Judith Jones and the new biography of her.
News from Clients and Students
But first, something from me. Cookbook author Dorie Greenspan recommended my “excellent newsletter,” to which she is “devoted,” at the top of her May 15 newsletter. Thank you, Dorie! Sign up for XOXO Dorie if you love Paris, love to bake, and want her excellent recipes. In other news:
Serious Eats published A Guide to the Wide World of Hummus, According to Reem Kassis. (I coached her on her first book proposal.)
The Food Network included former student Faith Kramer’s book, 52 Shabbats, in 35 Essential Jewish-Authored Cookbooks.
Yvette Marquez-Sharpnack’s cookbook, Muy Bueno Fiestas, won the 2024 Benjamin Franklin Gold Award in the cookbook category. (I coached her on her book proposal.)
Anna Mindess wrote How do you make 600 students from 80 countries feel at home? Ask Chef Abigail Serbins for Berkeleyside. (I coached her on freelancing.)
Agate Midway will publish former student Martin Sorge’s first cookbook, Great Bakes.
Raptive interviewed superstar Averie Sunshine of Averie Cooks food blog. (I coached her on her first book proposal.)
My Book
This is my multiple award-winning book, Will Write for Food: 2021: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More (4th Edition). Have you read it yet? I’m also the co-author of:
Disclosures: I am an affiliate of Food Blogger Pro, Amazon and Bookshop.org.
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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I gave up trying to pitch print but there's so many great resources in here, seems like it's time to try again!
I'm hoping I can make the chat, Dianne!