Dianne, I read your interview with Amy when it posted.
I know her publications are topic-specific; however, I thought I’d offer the reflections I had at that time.
My overall impression was that Amy’s guidelines,
requirements and expectations were very narrow. Given that I am a less experienced writer, perhaps my expectations were unrealistic. I didn’t feel compelled to submit on these topics because acceptance felt unattainable. It felt as though one needed to be some level of expert on those topics.
Like numerous Substack writers, I’m a former blogger; however, I wrote more as an expression of my post-culinary school experience than for monetization.
I have a solid knowledge of SEO and the importance of it as it relates to Google Search. I believe the advent of “answer engine optimization,” AEO, has fundamentally changed how writers approach benefitting their writing. Perhaps AEO doesn’t significantly influence magazine pubs.
Magazine writing nonetheless interests me as a way of creating a solid public persona for two books that I have in various stages.
Thanks for speaking up, Linda. While the topic must be specific to olive oil, chocolate, alcohol or cheese, there is lots of variety in the type of story on these sites, and Amy is open to working with new writers. So it would be a matter of doing your research on the site you're most interested in and seeing if a story idea comes to mind. Of course, if you're not interested in those four topics, then it wouldn't be a match. Also if you wanted to write in first person, that would be a challenge. Re expertise, most freelance writers aren't experts on the subjects they write about. They are curious about something and want to learn more. They find experts and quote them, and they read in depth on the subject so they can feel confident about writing the story. Hope this helps. If you have more to say I would be most interested.
For me I couldn't make the interview as I had an intense work load that week. I have restaurants and even best plans are sometimes thwarted when issues arise. I think that week it was an employee scamming my loyalty program, a giant plastic trash bag stuck in the dish washing area drain, and the delayed delivery of organic potato starch. Sourcing some potato starch was a 911 as it's crucial for the final recipe step in making my best selling golden crispy French fries. Can't 86 a customer favorite and best seller!
Also...since I'm not well versed on the subjects of alcohol, wine, and cheese and have limited chocolate knowledge, I thought hat those five slots deserved someone who was.
Lastly, I've never pitched to a magazine before and was a little petrified!
What a great story, Tanya. There's some serious material there for an essay. As for pitching a publication, well, you gotta start somewhere, and Amy does work with new writers. I worked with someone who got two pieces published on one of her sites. I hope the tips gave you some worthwhile information about how to think about pitching. In your copious spare time, of course!
Such a helpful post, Dianne! And I can say--your tips work! I also appreciate the mention about my Baking Nation story--your guidance helped me land it! Thank you!
Thank you Julie. You have been a great client -- really digging deep in our conversations and research. You write well enough to interest editors. Here's to landing many more stories.
Dianne, I read your interview with Amy when it posted.
I know her publications are topic-specific; however, I thought I’d offer the reflections I had at that time.
My overall impression was that Amy’s guidelines,
requirements and expectations were very narrow. Given that I am a less experienced writer, perhaps my expectations were unrealistic. I didn’t feel compelled to submit on these topics because acceptance felt unattainable. It felt as though one needed to be some level of expert on those topics.
Like numerous Substack writers, I’m a former blogger; however, I wrote more as an expression of my post-culinary school experience than for monetization.
I have a solid knowledge of SEO and the importance of it as it relates to Google Search. I believe the advent of “answer engine optimization,” AEO, has fundamentally changed how writers approach benefitting their writing. Perhaps AEO doesn’t significantly influence magazine pubs.
Magazine writing nonetheless interests me as a way of creating a solid public persona for two books that I have in various stages.
The interview was a valuable experience.
Thanks for speaking up, Linda. While the topic must be specific to olive oil, chocolate, alcohol or cheese, there is lots of variety in the type of story on these sites, and Amy is open to working with new writers. So it would be a matter of doing your research on the site you're most interested in and seeing if a story idea comes to mind. Of course, if you're not interested in those four topics, then it wouldn't be a match. Also if you wanted to write in first person, that would be a challenge. Re expertise, most freelance writers aren't experts on the subjects they write about. They are curious about something and want to learn more. They find experts and quote them, and they read in depth on the subject so they can feel confident about writing the story. Hope this helps. If you have more to say I would be most interested.
Dianne, I’m going to read Amy’s olive oil and cheese pubs as Oregon is in a bit of a unique spot on those foodstuffs… and I’m interested in both.
For me I couldn't make the interview as I had an intense work load that week. I have restaurants and even best plans are sometimes thwarted when issues arise. I think that week it was an employee scamming my loyalty program, a giant plastic trash bag stuck in the dish washing area drain, and the delayed delivery of organic potato starch. Sourcing some potato starch was a 911 as it's crucial for the final recipe step in making my best selling golden crispy French fries. Can't 86 a customer favorite and best seller!
Also...since I'm not well versed on the subjects of alcohol, wine, and cheese and have limited chocolate knowledge, I thought hat those five slots deserved someone who was.
Lastly, I've never pitched to a magazine before and was a little petrified!
What a great story, Tanya. There's some serious material there for an essay. As for pitching a publication, well, you gotta start somewhere, and Amy does work with new writers. I worked with someone who got two pieces published on one of her sites. I hope the tips gave you some worthwhile information about how to think about pitching. In your copious spare time, of course!
The tips are very helpful. They’re like getting tipped a $100 when you think you’re getting a $10. :-) Thank you for the encouragement.
" a little petrified"
Charmingly put
Such a helpful post, Dianne! And I can say--your tips work! I also appreciate the mention about my Baking Nation story--your guidance helped me land it! Thank you!
Thank you Julie. You have been a great client -- really digging deep in our conversations and research. You write well enough to interest editors. Here's to landing many more stories.
Thank you, Dianne!
Love and respect your work
Dianne, loved this info on pitching. It gave me the courage to try and pitch an essay I wrote last year. It was accepted!