Dianne Jacob's Blog, page 24

What Happened When I Approached Jonathan Gold

When I walked up, Jonathan Gold stood talking with a small group of food writers. It was after his keynote presentation at the International Association of Culinary Professionals (IACP) annual conference in Hollywood, CA, and I was late for a session. I didn’t care. One of my food writing idols seemed to be available in the […]

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A Revolutionary Way to Handle Subrecipes

When I read this, I felt a shudder of recognition: “How many times have I begun working through a recipe only to realize halfway through that I needed to have started yesterday? F*ck2 that!” You’re probably nodding. This writer hates not being warned about steps to take in advance. He probably also dislikes recipes-within-a-recipe. As a cook, […]

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Best Food Writing, Not by Bloggers

Thanks to the web, most of the nominated pieces for this years’ prestigious food writing awards are online to read. So pull up a chair and dip into 2015’s best food writing, according to judges for the James Beard Journalism Awards and the International Association of Culinary Professionals (IACP) food writing awards. Two things about food bloggers I noticed […]

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Suffering from Blogger Burnout?

Sometimes I feel overwhelmed, exhausted, and frustrated about my blog. My cynicism rises and I feel ineffective. That’s how this burnout expert describes the symptoms, and I’ve been there. Blogger burnout is a big problem in our field. Short of the usual admonitions to eat well, sleep well and exercise more, how do we get out of the […]

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How Writing for Radio Differs from Print

Since 2000 Kathy Gunst has been writing for radio for Here and Now, a live news magazine show broadcast to over 500 public radio stations nationwide. Today the show has more than 5 million listeners. Kathy’s  segment on food airs two to five times per month. As the “resident chef,” she has an enviable job: she covers what […]

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Making a Chef’s Recipe? Don’t Cook Alone!

A guest essay by Betty Teller It’s not my fault, not really. I will admit that I procrastinated to the last possible day. But I do that every week. I always put off writing, in the hope that I’ll have an adventure, or inspiration will otherwise strike, so I don’t have to write about raking the […]

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Why a National Board or Brand Might Hire You

I’ve enjoyed Pamela Johnson’s straightforward descriptions of how she works with food writers when she speaks at conferences. Pamela has a degree in journalism and joined the National Pork Board in 2003.  As Director of Consumer Communications, one of her
 responsibilities is to hire chefs and food writers to inspire, educate and advise consumers on incorporating pork into their diets. Here’s what she […]

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8 Best Tips on Writing and Pitching a Listicle

A guest post by Sara Bir Last year, I assigned, edited, and posted 230 listicles for my former job as food editor for the pop culture website Paste Magazine. A listsicle, if you’re wondering, comprises a short list of 100-200 words that tells a larger story. You’ve read many of them online because they’re fast reads and […]

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Lots of Events Coming Up

Hey there, I don’t always hang out at my desk in sweats, squinting at my screen. Sometimes I put on a dress, and then speak and teach at events and conferences. Thank goodness for a chance to get out, dress up, and meet people! Here’s where I’m heading in the next few months. I hope to […]

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21 Useful and Fun Links for Food Writers and Bloggers

It’s time for my quarterly list of fantastic food writing links with practical insights on writing, blogging, cookbook promotion, photography, food styling, social media and other subjects of interest. I collect these so you don’t have to. Just pull up a chair and start clicking. This list of food writing links comes from my latest quarterly newsletter. To get the full […]

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