Podcast appearances and mentions of will write

To close out Season Five and celebrate 100(!) episodes, we're sharing some advice, tips and ideas from our listeners for our listeners. Molly, Andrea, Kate and Kristin discuss some of the terrific insights that our listeners have submitted to help aspiring cookbook authors and share their own thoughts on topics like: writing classes, caring the most for your project, the inevitable "dip" in the process, headnote workflow, photography ROI, self-editing and two book deals.Thanks so much for joining us for 100 episodes! We'll be back with Season 6 soon!Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsEpisode 29: Finding Your Voice with Tori RitchieEpisode 15: Will Write for Food with Dianne JacobEpisode 02: Do You Need a Cookbook Agent?Episode 82: Craft Books for Cookbook WritersEpisode 01: Should You Write a Cookbook?Episode 18: Pro Tips from Cookbook Critic Paula ForbesEpisode 88: On Being a First-Time Cookbook Author with Michelle BraxtonEpisode 69: Writing a Menu Cookbook with Amy ThielenEpisode 94: Insights from Literary Agent Lori GalvinEpisode 27: When Less is More: Ali Slagle on the Art of Short RecipesEpisode 63: On Rejection and RecoveryEpisode 93: The Secret of Cooking with Bee Wilson Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show 

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, now in its fourth edition.  Jacob, who also co-authored two cookbooks: Grilled Pizzas and Piadinas and The United States of Pizza, teaches and coaches food writers.   “If you are trying to write recipes, you need to take ownership of that recipe, she says. “It's your recipe. It's the way you like it, and that's how you should present it.” Jacob talks about the origins of her love of food, how it relates to her identity, and her take on how cooking, eating and food writing have changed. She also shares cooking and recipe-writing tips, including how using salt relates to both.  Follow @DianneMJacob on Instagram, learn more about her at DianneJ.com, and subscribe to her newsletter on Substack. For more about Dianne Jacob, read the article at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.  

This show is presented by Heather Barnes, the leading food photog in the South.Becky Diamond graces our studio talking about her latest book- The Guilded Age Cookbook.Delight guests this holiday season with rich tasting recipes and decorating suggestions from the famously extravagant Gilded Age with Becky Libourel Diamond's The Gilded Age Cookbook: Recipes and Stories from America's Golden Era. In it, Diamond includes recipes for classic holiday fare such as roast turkey, as well as more unique entrees like deviled spaghetti; historical facts about 19th century celebrations; and stunning photos.Other dishes on the holiday menu are peas served in turnip cups, steamed halibut with egg sauce, and of course, the coveted plum pudding.“The food served on Christmas Day was supposed to be rich, frivolous, delicious, and appealing to both children and adults …” Diamond wrote in the book. “As a result, Christmas dinner was one of the most carefully planned meals of the year for Gilded Age women.”Throughout The Gilded Age Cookbook, Diamond dishes up a masterful blend of recipes for timeless favorites, decorating tips, and fun facts that both history buffs and foodies will appreciate. Chapters cover Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only, and of course, Holidays.With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook.“A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make,” said Dianne Jacob, author of Will Write for Food.About the AuthorBecky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri's Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City.She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America's First Cooking School. She lives in Yardley, Pennsylvania.Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com

The Gilded Age is enjoying a renaissance, thanks in part to TV shows like The Alienist and the Julian Fellowes HBO series, The Gilded Age. And here to help foodies duplicate — and celebrate — meals from this opulent period in U.S. history is food writer and research historian Becky Libourel Diamond. In her new book, The Gilded Age Cookbook: Recipes and Stories from America's Golden Era, she dishes up delicious recipes seasoned with side stories about the excesses of this fascinating era. Web: https://www.amazon.com/Gilded-... More: Food writer Becky Libourel Diamond transports readers to a time of lavish banquet tables draped in snow-white linen and set with delicate china and sparkling crystal drinkware in her new book, The Gilded Age Cookbook: Recipes and Stories from America's Golden Era. In it, Diamond dishes up delicious recipes for timeless favorites like rich soups, juicy roasts and irresistible desserts updated for modern kitchens. Peppered with details and entertaining stories of celebrities from the era, such as the Vanderbilts and Astors, The Gilded Age Cookbook is perfect for foodies, history buffs, pop culture enthusiasts and anyone with an appreciation for the epicurean pleasures associated with the Gilded Age. “Culinary roles for women and minorities became more significant during this timeframe, and innovative technologies such as kitchen appliances and packaged food were game changers,” Diamond said. With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook. “A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make,” said Dianne Jacob, author of Will Write for Food. About the Author Becky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri's Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City. She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America's First Cooking School. She lives in Yardley, Pennsylvania. Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com. Amazon link: https://www.amazon.com/Gilded-... ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

Testing ChatGPT's recipe writing skills, transitioning from a blog to a Substack newsletter, and discussing the future of food writing with Dianne Jacob from Will Write for Food. ----- Welcome to episode 420 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Dianne Jacob. ChatGPT, Substack, and the Changing Landscape of Food Writing Dianne Jacob has been an expert in the food writing space for twenty years (she literally wrote the book on it!). We were happy to welcome her back to the podcast to chat about the changing landscape of food writing. In this interview, Bjork and Dianne discuss how AI might alter the food blogging space, and how food bloggers can best position themselves to adapt to these changes. Dianne also shares more about her Substack newsletter, and why she prefers writing for her Substack newsletter to blogging. Both Bjork and Dianne have been in the food writing space for decades now, and it's fascinating to hear them discuss what they think the future of food blogging might look like. Don't miss this episode! In this episode, you'll learn: About Dianne's professional background in food writing. How the food writing space has changed over the last 20 years. How AI (or machine learning) is changing the food writing space. What she learned from testing ChatGPT's recipe writing skills. What recipe attribution currently looks like for ChatGPT and Bard. Why your voice matters more than ever in the food blogging space. Why she transitioned from writing a blog to having a Substack newsletter. What she likes about being a content creator on Substack (spoiler alert: no need for SEO!). How Bjork and Dianne think the food blogging space will change in the coming years. Resources: Dianne Jacob… will write for food Dianne on the Food Blogger Pro Podcast in 2015 and in 2021 Will Write for Food by Dianne Jacob ChatGPT Bard Sally's Baking Recipes The Kitchn Preppy Kitchen Substack David Lebovitz Jeremiah Tower's Out of the Oven Chez Panisse 129: Forging Your Own Path with David Lebovitz Alison Roman's Substack Pinch of Yum's Meal Plans Connect with Dianne via email Follow Dianne on Instagram and Substack Join the Food Blogger Pro Podcast Facebook Group ----- This episode is sponsored by Clariti. Learn how you can organize your blog content for maximum growth by going to clariti.com/food. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

It's always a pleasure to chat with Dianne Jacob of newsletter, food writing coach, teacher, editor, and author of Will Write for Food, which is the handbook for food writing, covering everything from how to break into the world of food writing, starting a blog or a newsletter, as well as valuable tips on writing recipes, what to know if you want to write your first cookbook or food memoir, and how to “bring home the bacon” from doing it. During our chat we discussed:* Who “owns” a recipe?* Why we both switched from a blog to a newsletter.* How to attribute a recipe (and do you need to?) and navigate the world of appropriation and authenticity.* What are some of the more controversial issues facing food writers and cookbook authors today?* What's happening (or what happened) to food magazines?* What changes is the world of food writing going through, and can food writing survive without advertising?* What really goes into writing a cookbook.* What subjects cookbook publishers are looking for today.Hope you enjoy our chat! - David Check out Dianne's book, Will Write for Food.Follow Dianne on Instagram and Facebook.Subscribe to Dianne's newsletter Check out Dianne's website, which includes her services as a food writing coach and editor.To receive new posts, podcasts, recipes and Paris stories and become a free or paid subscriber to my newsletter! Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

We're joined by Dianne Jacob, a writing coach who specializes in food writing. Dianne tutors would-be writers on writing and publishing books, and also writing freelance articles, and blogging. Many of her students have signed publishing deals with major publishers. Dianne is the author of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More – a book that is essential for anyone wishing to write professionally about food. We discuss the most common mistakes made by would-be writers, Anthony Bourdain's impact, the art of writing recipes, and much more.

Molly and Kate chat all things food writing with Dianne Jacob, freelance writing coach, editor and the author of "Will Write for Food". Dianne shares her career trajectory and insights into crafting the four editions of her book throughout an ever evolving food media landscape. She believes the craft of writing is foundational and tells us why some bloggers are scared of her, the importance of voice and her favorite writing exercise.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsDianne JacobWebsiteNewsletterWill Write for Food by Dianne JacobBlogIGTwitterBook Passage BookstoreDelicious Experiences: Private ClassesThe Dark Reality Behind ‘Cozy Mysteries' Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCaramel Pecan Roll Murder by Joanne FlukeThe Butter Did It by Phyllis RichmanBecoming a Chef by Andrew Dornenburg and Karen Page52 Shabbats by Faith KramerBird by Bird by Anne Lamott

"People ask me, 'What's something that's changed a lot in publishing, or what's the most important or hopeful part about publishing?' And my answer is that authors have more control now than they ever have had, but that also means they also have more work to do than they've ever had before." —Monika Woods, literary agentThis is the final episode in our four-part series, Behind the Spine. Over the last four weeks, we've shifted our focus away from the authors to learn more about some of the other talented folks who work behind the scenes on the cookbooks we all love.You’ve already heard from the recipe testers, the photographers, and the designers—in today’s episode, we’ll talk to the people who make cookbooks possible: the agents and the experts. Today, you’ll hear from food writing coach Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More, and two literary agents, Rica Allannic and Monika Woods. Each of our guests sat down with our producer, Clea Wurster, for a one-on-one interview to get to the bottom of our question: How exactly does a cookbook get published? From proposal to negotiations over the cover design, these experts break it down for us. We’ll learn about the process of actually writing the book and pitching it to an agent or publisher, and our experts will share with us what they think makes for a successful proposal.Dianne Jacob shared with us the ins and outs of actually sitting down and writing, from breaking up the workload to making the initial decision to writing the cookbook. She says it isn’t for the faint of heart: it’s a lot of work. But, like us, she’s a cookbook lover and has devoted her professional career to helping cookbooks get agents and publishers. Dianne will break down the process of getting published, give advice to authors, and share insights into how the publishing industry has been shifting over the last few years.Monika Woods is a food writing lover and the founder of Triangle House literary magazine who also works as a literary agent. She shared with us how she views herself in relation to the projects she’s working on, how the agent’s role has shifted with the rise of social media, and the role it’s played in diversifying the publishing landscape. Rica Allannic, who has also spent time in professional kitchens, worked as an editor at Clarkson Potter until five years ago when she made the decision to become a literary agent. As an agent, Rica says she has more of an influence on the types of cookbooks that get published. Rica talks with us about the three things a good cookbook pitch needs, advocating for her clients, and the financial realities of publishing deals.We’ve got a wonderful episode for you today packed with information all about publishing a cookbook, so whether you’re a passionate reader and home cook like us or you’d someday like to publish your own cookbook, this episode has something for you. Let’s #TalkCookbooks. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This is the last episode in our 4-part series, Behind the Spine. Over the last four weeks, we've shifted our focus away from the authors to learn more about the other talented folks who work behind the scenes on the cookbooks we all love. You've already heard from the recipe testers, the photographers, the designers – in today's episode, we'll talk to the people who make cookbooks possible: the agents and the experts. Today, you'll hear from Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More, and food writing coach. Two literary agents, Rica Allannic (who you may remember from last summer's Equity Series) and Monika Woods. Each of our guests sat down with our producer, Clea Wurster, for a one-on-one interview to get to the bottom of our question: how exactly does a cookbook get published? From proposal to negotiations over the cover design, these experts break it down for us. We'll learn about the process of actually writing the book, pitching it to an agent or publisher, and our experts will share with us what they think makes for a successful proposal.Dianne Jacob shared with us the ins and outs of actually sitting down and writing, from breaking up the workload to making the initial decision to writing the cookbook. She says it isn't for the faint of heart: it's a lot of work. But, like us, she's a cookbook lover and has devoted her professional career to helping cookbooks get agents and publishers. Dianne will break down the process of getting published, give advice to authors, and share insights into how the publishing industry has been shifting over the last few years.Monika Woods is a food writing lover and the founder of Triangle House literary magazine – she also works as a literary agent. She shared with us how she views herself in relation to the projects she's working on, how the agent's role has shifted with the rise of social media, and the role it's played in diversifying the publishing landscape. Rica Allannic, who has spent time in professional kitchens, worked as an editor at Clarkson Potter until 5 years ago when she made the decision to become a literary agent. As an agent, Rica says she has more of an influence on the types of cookbooks that get published. Rica talks with us about the three things a good cookbook pitch needs, advocating for her clients, and the financial realities of publishing deals. We've got a wonderful episode for you today packed with information all about publishing a cookbook, so whether you're a passionate reader and home cook like us or you'd someday like to publish your own cookbook, this episode has something for you. Let's #talkcookbooks. See acast.com/privacy for privacy and opt-out information.

On this podcast I get to talk with Dianne Jacob. Dianne Jacob coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. She specializes in book proposals, which have a 1 percent acceptance rate. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. She co-authored two cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. Previously a newspaper, magazine and publishing company editor-in-chief, she has a blog and free newsletter aimed at food writers and bloggers. In this episode I get to talk with Dianne on how you can start out in food writing. We then discuss ways to leverage writing skills, why she chose to write her book, guidance for grabbing attention when writing and work Dianne enjoys today from other food writers. We also discuss some of her inspiration, why she got into writing and the current opportunity in the food media landscape. See more at https://diannej.com/. Check out the Line Cook Thoughts blog at linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Bio: Dianne Jacob coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. She specializes in book proposals, which have a 1 percent acceptance rate. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. She co-authored two cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. Previously a newspaper, magazine and publishing company editor-in-chief, she has a blog and free newsletter aimed at food writers and bloggers. See more at https://diannej.com/. Follow Dianne on Instagram at https://www.instagram.com/diannemjacob/. This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

On this week's show we discuss the popular and well received Simulation Theory. Do the best and brightest truly believe we're sims living in some futuristic computer our great great great great grandkids made? We explore the various perspectives and possibilities which range from the subtle to the fantastic. In the extended show we discuss the Qabbalistic approach to simulation theory and some truly entertaining ways to use AI and random number generators to get big results in your magick practice. Thank you and enjoy the show.On this week's episode we discuss:-Maxis, Will Write and SimCity-Nick Bostrom's 2003 Treatise-You've Never Been Outside Your Own Head-Mirror Neurons-Robert Anton Wilson-Society is a Simulation-Deus Ex Was Right Again-Plato's Timaeus and the Demiurge-Atheism, Monotheism 2.0-Problems with Simulation TheoryIn the extended show available at www.Patreon.com/TheWholeRabbit we discuss:-The Qabbalistic Sphere of Yesod-The Machinery of the Universe-Temple OS-The Law of Sympathy-Oracles-RNG-Randonautica-The Spirit Box-Thomas Edison's SoulEtymology and Randonautica sections written by Heka AstraMusic By:Spirit Travel Plazahttps://open.spotify.com/artist/30dW3WB1sYofnow7y3V0YoWhere to find The Whole Rabbit:YouTube: https://youtu.be/z4DL6BFdzfMMerch: https://shop.spreadshirt.com/thewholerabbit/Spotify: https://open.spotify.com/show/0AnJZhmPzaby04afmEWOAVInstagram: https://www.instagram.com/the_whole_rabbit_/Edison Ghost Phone:https://www.atlasobscura.com/articles/dial-a-ghost-on-thomas-edisons-least-successful-invention-the-spirit-phone#:~:text=Edison's%20idea%20became%20known%20as,he%20experimented%20with%20the%20idea.Prometheus Rising:https://selfdefinition.org/science/Robert-Anton-Wilson-Prometheus-Rising.pdfStochastic Process:https://en.wikipedia.org/wiki/Stochastic_processhttps://www.reddit.com/r/explainlikeimfive/comments/12eqsl/eli5_what_is_a_stochastic_process/Simulation:https://en.wikipedia.org/wiki/Sympathetic_magicRandonautica:https://www.randonautica.com/abouthttps://www.randonautica.com/theorySimulation:https://www.sciencealert.com/two-billionaires-want-scientists-help-to-break-humans-out-of-the-computer-simulationSupport the show (https://www.patreon.com/thewholerabbit)

Bettina Makalintal is a food and culture writer for Vice's Munchies and associate editor for Bon Appetit. In this episode, Bettina talks to MeSearch about how she was inspired to explore food while in college as well as what she thinks about the evolving representation of Filipino food in restaurants and media. Check out some of the resources Bettina shared on the show: Professor Rene Alexander Orquiza, author of Taste of Control Felice Prudente Sta. Maria, @felicepstamaria Meryenda newsletter, @readmeryenda Bryan Koh's Milkier Pigs & Violet Gold Angelo Comsti's Also Filipino Filipino Food Crawl Now Serving LA Dianne Jacobs' Will Write for Food + Best American Food Writing Follow Bettina and learn more about her work: Twitter: https://twitter.com/bettinamak Personal Instagram: https://www.instagram.com/buttina/ Food Instagram: https://www.instagram.com/crispyegg420/ Stay connected with MeSearch at https://www.mesearchpodcast.com/ and via social media (@mesearchpodcast): Twitter: https://twitter.com/MeSearchPodcast Instagram: https://instagram.com/MeSearchPodcast Facebook: https://www.facebook.com/mesearchpodcast --- Send in a voice message: https://anchor.fm/mesearchpodcast/message

Dianne Jacob is back with us to talk about the 4th edition of her book, , Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes and More.   Dianne Jacob is a writing coach who helps people get their cookbooks published. She has a degree in journalism and worked as a writer, editor, and reporter for decades. In 1996 Dianne launched her coaching and writing business. The book proposals she's worked on have resulted in book deals with Chronicle Books, Ten Speed Press, Simon & Schuster, Rizzoli, and other prestigious publishers.   DIANNE'S LINKS Website: https://diannej.com Newsletter: http://ww.diannej.com/newsletter Instagram: @diannemjacob Twitter: @diannej Amazon: https://www.amazon.com/gp/product/0738218057/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738218057&linkCode=as2&tag=dianjacobookc-20&linkId=Q76JQ2IC6WJBTFN5   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share  

Do you have a cookbook in you? Thinking about a memoir with recipes? How about a food blog? Have you ever yearned to be an Instagram Influencer or dreamt of joining the waning ranks of restaurant reviewers? If that’s the case, stop whatever you are doing and get ahold of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More by Dianne Jacob, out this month in its fourth edition by Hachette Books. It’s no exaggeration to say that Dianne Jacob is America’s foremost food writing guru, and Will Write For Food, first published in 2005, offers the most comprehensive, unvarnished look at the always developing and perennially competitive world of food writing on the market today. Will Write for Food has been translated into Korean, Chinese, and Spanish, and is used as a textbook in universities and culinary schools. Will Write for Food has received three international awards for excellence, including the Cordon D’Or International award for Best Literary Food Reference Book in 2005. The second edition won the Gourman World Cookbook Award in 2010 for best book in the USA in its category, and the third edition won a Silver Nautilus award in the Creative Process category. Now a fourth edition is being released in May 2021 by Hachette Go. When Jacob first wrote Will Write for Food, she confesses to having a somewhat “snobby” view of food bloggers, a segment of the food writing world that was just gaining momentum. In the latest iteration of Will Write for Food, Jacob dedicates a lengthy and comprehensive chapter to food blogging, charting the meteoric rise of the superstars such as David Lebovitz, Deb Perlman (The SmittenKitchen), and Ree Drummond (The Pioneer Woman), as well as outlining the considerable challenges to making a food blog pay. Will Write for Food also delves into the knotty problem of cultural appropriation, at a moment when food writing is becoming more global and inclusive, and offers solid advice on how to celebrate foreign cuisines not by purloining them but by assiduous attribution and helping to shine a generous spotlight on the chefs and restauranteurs creating these innovations. Will Write for Food deftly navigates the immense role played by social media in food writing today — another aspect of the guild that Jacob confesses was not on her radar screen when she wrote the first edition of the book. And while social media stardom is not a sure path to success in food writing, Jacob is at pains to point out that it is an important part of the food writer’s toolbox, as is photography and videography, and a strong writer’s voice, adroit recipe writing skills, and an ability to convey the sensual aspects of food to the page. Dianne Jacob is a writing coach, author, and free-lance editor. She has coached food writers around the world, and many have signed with major publishers and appeared in leading broadsheets, websites, podcasts, and magazines. Dianne’s popular blog and indispensable newsletter helps writers and bloggers keep up with trends, issues, and techniques in the world of food writing. Dianne is a popular speaker and teacher throughout the world. She is the co-author of two cookbooks with Chicago chef Craig Priebe, The United States of Pizza (Rizzoli, 2015) and Grilled Pizzas & Piadinas (DK Publishing, 2008). Find out more about Dianne on her website, www.diannej.com. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literary-studies

Do you have a cookbook in you? Thinking about a memoir with recipes? How about a food blog? Have you ever yearned to be an Instagram Influencer or dreamt of joining the waning ranks of restaurant reviewers? If that’s the case, stop whatever you are doing and get ahold of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More by Dianne Jacob, out this month in its fourth edition by Hachette Books. It’s no exaggeration to say that Dianne Jacob is America’s foremost food writing guru, and Will Write For Food, first published in 2005, offers the most comprehensive, unvarnished look at the always developing and perennially competitive world of food writing on the market today. Will Write for Food has been translated into Korean, Chinese, and Spanish, and is used as a textbook in universities and culinary schools. Will Write for Food has received three international awards for excellence, including the Cordon D’Or International award for Best Literary Food Reference Book in 2005. The second edition won the Gourman World Cookbook Award in 2010 for best book in the USA in its category, and the third edition won a Silver Nautilus award in the Creative Process category. Now a fourth edition is being released in May 2021 by Hachette Go. When Jacob first wrote Will Write for Food, she confesses to having a somewhat “snobby” view of food bloggers, a segment of the food writing world that was just gaining momentum. In the latest iteration of Will Write for Food, Jacob dedicates a lengthy and comprehensive chapter to food blogging, charting the meteoric rise of the superstars such as David Lebovitz, Deb Perlman (The SmittenKitchen), and Ree Drummond (The Pioneer Woman), as well as outlining the considerable challenges to making a food blog pay. Will Write for Food also delves into the knotty problem of cultural appropriation, at a moment when food writing is becoming more global and inclusive, and offers solid advice on how to celebrate foreign cuisines not by purloining them but by assiduous attribution and helping to shine a generous spotlight on the chefs and restauranteurs creating these innovations. Will Write for Food deftly navigates the immense role played by social media in food writing today — another aspect of the guild that Jacob confesses was not on her radar screen when she wrote the first edition of the book. And while social media stardom is not a sure path to success in food writing, Jacob is at pains to point out that it is an important part of the food writer’s toolbox, as is photography and videography, and a strong writer’s voice, adroit recipe writing skills, and an ability to convey the sensual aspects of food to the page. Dianne Jacob is a writing coach, author, and free-lance editor. She has coached food writers around the world, and many have signed with major publishers and appeared in leading broadsheets, websites, podcasts, and magazines. Dianne’s popular blog and indispensable newsletter helps writers and bloggers keep up with trends, issues, and techniques in the world of food writing. Dianne is a popular speaker and teacher throughout the world. She is the co-author of two cookbooks with Chicago chef Craig Priebe, The United States of Pizza (Rizzoli, 2015) and Grilled Pizzas & Piadinas (DK Publishing, 2008). Find out more about Dianne on her website, www.diannej.com. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literature

Do you have a cookbook in you? Thinking about a memoir with recipes? How about a food blog? Have you ever yearned to be an Instagram Influencer or dreamt of joining the waning ranks of restaurant reviewers? If that's the case, stop whatever you are doing and get ahold of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More by Dianne Jacob, out this month in its fourth edition by Hachette Books. It's no exaggeration to say that Dianne Jacob is America's foremost food writing guru, and Will Write For Food, first published in 2005, offers the most comprehensive, unvarnished look at the always developing and perennially competitive world of food writing on the market today. Will Write for Food has been translated into Korean, Chinese, and Spanish, and is used as a textbook in universities and culinary schools. Will Write for Food has received three international awards for excellence, including the Cordon D'Or International award for Best Literary Food Reference Book in 2005. The second edition won the Gourman World Cookbook Award in 2010 for best book in the USA in its category, and the third edition won a Silver Nautilus award in the Creative Process category. Now a fourth edition is being released in May 2021 by Hachette Go. When Jacob first wrote Will Write for Food, she confesses to having a somewhat “snobby” view of food bloggers, a segment of the food writing world that was just gaining momentum. In the latest iteration of Will Write for Food, Jacob dedicates a lengthy and comprehensive chapter to food blogging, charting the meteoric rise of the superstars such as David Lebovitz, Deb Perlman (The SmittenKitchen), and Ree Drummond (The Pioneer Woman), as well as outlining the considerable challenges to making a food blog pay. Will Write for Food also delves into the knotty problem of cultural appropriation, at a moment when food writing is becoming more global and inclusive, and offers solid advice on how to celebrate foreign cuisines not by purloining them but by assiduous attribution and helping to shine a generous spotlight on the chefs and restauranteurs creating these innovations. Will Write for Food deftly navigates the immense role played by social media in food writing today — another aspect of the guild that Jacob confesses was not on her radar screen when she wrote the first edition of the book. And while social media stardom is not a sure path to success in food writing, Jacob is at pains to point out that it is an important part of the food writer's toolbox, as is photography and videography, and a strong writer's voice, adroit recipe writing skills, and an ability to convey the sensual aspects of food to the page. Dianne Jacob is a writing coach, author, and free-lance editor. She has coached food writers around the world, and many have signed with major publishers and appeared in leading broadsheets, websites, podcasts, and magazines. Dianne's popular blog and indispensable newsletter helps writers and bloggers keep up with trends, issues, and techniques in the world of food writing. Dianne is a popular speaker and teacher throughout the world. She is the co-author of two cookbooks with Chicago chef Craig Priebe, The United States of Pizza (Rizzoli, 2015) and Grilled Pizzas & Piadinas (DK Publishing, 2008). Find out more about Dianne on her website, www.diannej.com. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Do you have a cookbook in you? Thinking about a memoir with recipes? How about a food blog? Have you ever yearned to be an Instagram Influencer or dreamt of joining the waning ranks of restaurant reviewers? If that's the case, stop whatever you are doing and get ahold of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More by Dianne Jacob, out this month in its fourth edition by Hachette Books. It's no exaggeration to say that Dianne Jacob is America's foremost food writing guru, and Will Write For Food, first published in 2005, offers the most comprehensive, unvarnished look at the always developing and perennially competitive world of food writing on the market today. Will Write for Food has been translated into Korean, Chinese, and Spanish, and is used as a textbook in universities and culinary schools. Will Write for Food has received three international awards for excellence, including the Cordon D'Or International award for Best Literary Food Reference Book in 2005. The second edition won the Gourman World Cookbook Award in 2010 for best book in the USA in its category, and the third edition won a Silver Nautilus award in the Creative Process category. Now a fourth edition is being released in May 2021 by Hachette Go. When Jacob first wrote Will Write for Food, she confesses to having a somewhat “snobby” view of food bloggers, a segment of the food writing world that was just gaining momentum. In the latest iteration of Will Write for Food, Jacob dedicates a lengthy and comprehensive chapter to food blogging, charting the meteoric rise of the superstars such as David Lebovitz, Deb Perlman (The SmittenKitchen), and Ree Drummond (The Pioneer Woman), as well as outlining the considerable challenges to making a food blog pay. Will Write for Food also delves into the knotty problem of cultural appropriation, at a moment when food writing is becoming more global and inclusive, and offers solid advice on how to celebrate foreign cuisines not by purloining them but by assiduous attribution and helping to shine a generous spotlight on the chefs and restauranteurs creating these innovations. Will Write for Food deftly navigates the immense role played by social media in food writing today — another aspect of the guild that Jacob confesses was not on her radar screen when she wrote the first edition of the book. And while social media stardom is not a sure path to success in food writing, Jacob is at pains to point out that it is an important part of the food writer's toolbox, as is photography and videography, and a strong writer's voice, adroit recipe writing skills, and an ability to convey the sensual aspects of food to the page. Dianne Jacob is a writing coach, author, and free-lance editor. She has coached food writers around the world, and many have signed with major publishers and appeared in leading broadsheets, websites, podcasts, and magazines. Dianne's popular blog and indispensable newsletter helps writers and bloggers keep up with trends, issues, and techniques in the world of food writing. Dianne is a popular speaker and teacher throughout the world. She is the co-author of two cookbooks with Chicago chef Craig Priebe, The United States of Pizza (Rizzoli, 2015) and Grilled Pizzas & Piadinas (DK Publishing, 2008). Find out more about Dianne on her website, www.diannej.com. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Working with publishers, earning an income through food writing, and paid newsletters with Dianne Jacob. ----- Welcome to episode 307 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Dianne Jacob about food writing as a profession and the re-release of her book, “Will Write for Food.” Will Write for Food  Food writing is both an art and a science, and Dianne Jacob is back on the podcast today to talk about best practices for writing cookbooks, working with publishers, and making an income as a food writer. You can find the latest version of Dianne's book, “Will Write for Food,” wherever books are sold, and in it you'll find even more strategies that can help you get paid for writing about food online or in print. Leave a comment at foodbloggerpro.com/307 about one major takeaway you had from this episode for a chance to win a copy of her book! In this episode, you'll learn: How creating recipe content online has changed Considerations for working with publishers How much you can expect to make from writing a cookbook If you can get a cookbook deal without a following How food writers can create income Why you don't always need to monetize hobbies How paid newsletters work Where you can find Dianne's book Resources: 015: How to Find Your Voice and be Heard in a Noisy World with Dianne Jacob Will Write for Food Alison Roman Substack Connect with Dianne on her site and sign up for her free newsletter If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

Dianne Jacobs is back with us to talk about writing family cookbooks. Dianne Jacob is a writing coach who helps people get their cookbooks published. She has a degree in journalism and worked as a writer, editor and reporter for decades. In 1996 Dianne launched her coaching and writing business. The book proposals she’s worked on have resulted in book deals with Chronicle Books, Ten Speed Press, Simon & Schuster, Rizzoli and other prestigious publishers. She is the author of the multiple award-wining how-to book, Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes and More. She also co-wrote two cookbooks with a chef. She has a free newsletter about food writing trends. Sign up at http://ww.diannej.com/newsletter. Follow her on Instagram as @diannemjacob and on Twitter as @diannej. Fine out more about Dianne on her website. Find Dianne’s books on her Amazon page.   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. Visit our podcast website, join our Facebook Group and like our Page, get links to past episodes on our community website, follow us on Instagram or drop us a line! Denise Vivaldo, host and producer. Denise’s books on Amazon. Producer, editor, and everything even remotely techie is handled by Cindie Flannigan. See Cindie’s work here. Join our community, listen to past episodes, or drop us a line!

We are rebroadcasting one of our listener favorites this week because Denise and Cindie are too busy dancing in the streets to get it together for a new episode. We'll be here next week with a new one! Dianne Jacob is a writing coach who helps people get their cookbooks published. She has a degree in journalism and worked as a writer, editor and reporter for decades. In 1996 Dianne launched her coaching and writing business. The book proposals she’s worked on have resulted in book deals with Chronicle Books, Ten Speed Press, Simon & Schuster, Rizzoli and other prestigious publishers. She is the author of the multiple award-wining how-to book, Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes and More. She also co-wrote two cookbooks with a chef. She has a free newsletter about food writing trends. Sign up at ww.diannej.com/newsletter. Follow her on Instagram as @diannemjacob and on Twitter as @diannej. Fine out more about Dianne on her website. Find Dianne’s books on her Amazon page. Join our community, get links to past episodes, or drop us a line. Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. Denise Vivaldo, host and producer. Denise’s books on Amazon.All other hats worn by Cindie Flannigan. See Cindie’s work here.    

How to understand your blog data, why blogging was more profitable than freelancing, and how to write a cookbook with Mary Cressler and Sean Martin. ----- Welcome to episode 262 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Mary Cressler and Sean Martin from Vindulge about the journey to how they run their food blog today. The Journey of Food Bloggers  Mary Cressler and Sean Martin have done it all: they freelanced, they worked with ad companies, they worked with influencer marketing companies, they catered, they wrote a cookbook –– all in the pursuit of finding what it is that they like to do. This conversation with the Vindulge team will inspire you to think about your own journey and dig deep to figure out the way you want to run your blog. There’s not a “right” way or a “wrong” way to run your blog; this episode will give you some ideas to help make your blogging journey the best it can be for you. In this episode, you’ll learn: How Mary and Sean started to work together How they transitioned to working on their own thing What it was like to establish their niche How Mary decided to focus on her own blog over freelancing How they started working on sponsored content How they monetize their blog Why it’s important to understand your data (and how to gather it) Why their email community is so important to them How they decide to spend their time How all of their content works together What connectional intelligence means How they wrote a book proposal and pitched their book Resources: Vindulge Mediavine AdThrive Sortable CLEVER SurveyMonkey Billy Parisi –– @chefbillyparisi Will Write for Food Dianne Jacob –– @diannemjacob Fire + Wine Cookbook If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com.

Denise talks with her friend, writing coach extraordinaire Dianne Jacobs. Dianne Jacob is a writing coach who helps people get their cookbooks published. She has a degree in journalism and worked as a writer, editor and reporter for decades. In 1996 Dianne launched her coaching and writing business. The book proposals she’s worked on have resulted in book deals with Chronicle Books, Ten Speed Press, Simon & Schuster, Rizzoli and other prestigious publishers. She is the author of the multiple award-wining how-to book, Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes and More. She also co-wrote two cookbooks with a chef. She has a free newsletter about food writing trends. Sign up at ww.diannej.com/newsletter. Follow her on Instagram as @diannemjacob and on Twitter as @diannej. Fine out more about Dianne on her website. Find Dianne’s books on her Amazon page. Join our community, get links to past episodes, or drop us a line.Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. Denise Vivaldo, host and producer. Denise’s books on Amazon.All other hats worn by Cindie Flannigan. See Cindie’s work here.    

Denise talks about writing memoirs and what her plan B is when things don’t go as planned. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. They bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcast covers wide-ranging subjects of importance to older women.  Show links: Martha Hopkins, agent extraordinaire. Dianne Jacob, author of Will Write for Food. Elissa Altman, writer extraordinaire.   Diane Worthington, host and producer. Diane’s books on Amazon.Denise Vivaldo, host and producer. Denise’s books on Amazon.All other hats worn by Cindie Flannigan. See Cindie’s work here.  

Writing Work. Rhubarb Love. And Hustle. Welcome to the first in a series of FOUR podcasts celebrating the Virginia Festival of the Book! In the next four days you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Sheri Castle, whose newest creation, Rhubarb, presents this misunderstood vegetable in a way it's never been discussed before. Sheri will be appearing at two events as part of the festival, including a talk I'm moderating, "Save Room! Cookbooks With a Sweet Tooth!" Event details are listed below. Sheri wrote her first original recipe at the tender age of four, mailing it off to a television show. But never once did she consider food as a job. Her goal was similar to that of most writers: get a PhD in English, write stories, become a professor. Instead she headed into the corporate world. But her bosses always had her writing. Then suggesting she bring in her delicious food for potlucks. So when she was offered a severance package she headed to culinary school, intending to become a teacher. Writing was something she left behind. It wasn't until a woman approached her during class with a food column offer that she reconsidered. It didn't pay much, but here she was writing again. The rest is chocolate gravy!  As she says, "In hindsight everything was inevitable, but naivete got me a lot farther than the ambition. If I had known how hard this was going to be, I never would have attempted it...I'm a writer. And my cooking is in support of that." It's a story I've heard many times. Food writers who wear several different hats, doing two to five jobs in order to make a living. Food writers who fall into the profession backwards from other careers. Hustling to succeed. "In hindsight everything was inevitable, but naivete got me a lot farther than the ambition. If I had known how hard this was going to be, I never would have attempted it...I'm a writer. And my cooking is in support of that." Do you need culinary training to be a good food writer? Not necessarily, according to Sheri. Just as a doctor doesn't need to know every disease, a writer doesn't have to be a chef. By the same token, there is a clear difference between a food writer and a food typist, someone with only an interest and a blog. You've got to have a clear, profound STORY, not just an anecdote. Rhubarb, part of the ever-popular Short Stack series, is definitely that, a compendium of recipes and stories. Lots of stories about her connection, and ours, to this tart and tangy item. Each Short Stack volume is a love letter to an ingredient. Rhubarb is no exception and Sheri was thrilled to be asked to write about this misjudged vegetable which isn't just for pies! It has the same flavor profile as citrus, is very high in vitamin C, and works incredibly well in savory dishes. "An anecdote or a memoir helps a writer understand what they think about a topic. Good food writing helps the reader understand what they think about a topic." In Rhubarb she shares all of this, as well as its long history going back to the Victorian era. We discuss how to grow it, tips for storage, the differences between fresh and frozen, its medicinal properties, and her fond memories of dipping fresh-cut stalks into Tang as a snack. Yes, Tang! Did you know you can purchase hothouse rhubarb year-round? That's what Sheri did while doing research for this book. At one point she guesstimates she had 90 pounds of the stuff in her fridge. Lordy be! Nigella Lawson, yes THAT Nigella, counts herself as a fan of this book and talks about it often on her website. It was during Rhubarb's launch party that a Short Stack editor showed Sheri a text. From Nigella. Praising the book. So, there's that. True Rhubarb Love from across the pond! "Stories happen only to those who can tell them." Food writing is a rich style of narrative that informs and entertains. Hemingway, Dickens, and Proust all wrote about food although it wasn't sold as such. As Sheri says, "The vehicle of a food memory was the most effective vehicle to convey a thought." We are both such champions for the genre which covers politics, history, culture, memoir, comedy, fiction, philosophy, health, and many many stories. It's never just cookbooks. How do you make recipes into stories? Sheri knows and talks at great length about her process. Folks seem to be catching on, with many recent award-winning cookbooks adding narrative to their recipes. Backstory which gives the reader context, heft, and authority to the food they are making. Way better than just Googling a recipe for brownies. "Food writing is good writing. The topic just happens to be about food." Sheri also talks about her lengthy process for recipe testing. Often cookbook recipes never turn out at home. Why is that? Sheri explains, and she should know, having tested ones for Bill Smith's Seasoned in the South as well as Vivian Howard's award-winning cookbook, Deep Run Roots among many many others. Sheri has also appeared on Vivian's show, A Chef's Life, talking about her love of casseroles. As I've said, she wears many hats. Her favorite topper? To get up in front of a group of people and tell food stories. Which is why you should definitely get your butt down to ALL of her events. After you listen to this episode of course. Cheers! "I'm interested more in how the field peas got on the plate, rather than what the field peas taste like on the plate." Save Room! Cookbooks with a Sweet Tooth Wed. March 22, 4:00 PM - 5:30 PM Barnes & Noble, Barracks Road Shopping Center, Charlottesville, Virginia Cookbook authors Sheri Castle (Rhubarb) and Ronni Lundy (Sorghum’s Savor) will discuss their work. Cooking Demos Thu. March 23, 12:00 PM - 3:00 PM The Charlottesville Cooking School, Meadowbrook Shopping Center, Charlottesville, Virginia Join Sheri Castle (Rhubarb), Shane Mitchell (Far Afield), and Ronni Lundy (Victuals), as they each give a cooking demonstration of recipes from their cookbooks. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - my best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Will Write for Food - Dianne Jacobs wrote the seminal work on how to be a food writer. My bible. Nigella Lawson - She's a fan of Sheri's book, Rhubarb! And her website is pretty great too. Stir - The best piece of food writing I read last year. It should've won a James Beard award. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve sustainable income. Thank you.

It’s crazy, people ask me all the time about writing books.  I pulled some notes from the archives of Steve Scott and dropped his “10 Steps to Writing Your Book”. 1-Determine Goal 2-Define Topic 3-Outline 4-Will Write 5-Schedule 6-Environment 7-Don’t Critique 8-Rewrite & Polish 9-Pro Editor 10-Publish It! What’s your goals, tell me go to this link ask.savvylandlord.me or go to www.savvyradioshow.com and leave a voice mail!

Surprise! It’s a podcast! Seriously, a new podcast! It’s been six years, and we figured it was time. We talk about what’s changed, CJ’s aversion to TV shows, George Hamilton, and baby hawks. Enjoy! We did! DOWNLOAD EPISODE (Right-click and Save As) Or listen here: Will Write for Wine Anniversary Podcast (with complimentary water slide […]

Welcome back, friends! This week, Bjork interviews Diane Jacob, the author behind the book and blog Will Write for Food. If ever there was a mentor you wished you had when it came to writing, Dianne Jacob is that person. And the awesome thing is that she has made it her job to help people like you and me write about food better. From helping new bloggers find their voice to assisting seasoned ones with a cookbook proposal, Dianne has done it all. We were so excited to talk to Dianne about writing for this episode, and we definitely weren't disappointed. In this awesome episode, Dianne tells: The difference between self-publishing and working with a publisher What it means to get an advance & royalties What it takes to write a great book proposal When a recipe can be considered your own Why your voice is so important How to get over "writer's block" and get the writing done How to manage your internal critic Resources: Will Write for Food Will Write for Food book Facebook Twitter Contact Dianne If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com.

Dianne Jacob is a well known author, writer, speaker and educator when it comes to writing about food. She's authored several books, including the highly popular, Will Write for Food. In part 1 of our Podcast, we discussed food reviewing and the ins and outs of it all. Photos credit: Dianne Jacob She answered our burning questions on food writing and beyond. We delved deeper into getting to know Dianne a bit better including finding out where her love of food comes from, favorite kitchen took, and more. In the second part we also discussed: Monetization Self Publishing vs. Traditional Authorship Working with Brands Why doesn't she like Sponsored Posts? The reason is surprising.

Brain Burps About Books Podcast #223 From Tech Phobic to Master Blogger Platform Building with Author Vivian Kirkfield Announcements My free training on how to get started building your author platform will be ready next week – but you can’t get it unless you sign up here: http://www.katiedavis.com/freetraining. Contributors Julie Falatko reviews The Way to the Zoo by John Burningham This Week's Guest is Vivian Kirkfield! This week’s guest is Vivian Kirkfield. Vivian is one of my exceptional students! She got her master’s degree in Early Childhood Education and was a kindergarten teacher in New York City for many years. Then she decided to stay at home and raise her children. As a daycare provider, she was able to do that. The program of activities she put in place for those children became the basis for her award-winning parent-teacher resource, SHOW ME HOW!  BUILD YOUR CHILD’S SELF-ESTEEM THROUGH READING, CRAFTING AND COOKING. Vivian and I talk about How Vivian started building her author platform. Don’t miss the #giveaway on Vivian’s blog! Julie Hedlund’s 12x12 membership. Why writers need to build their platform and where to start. Will Write for Cookies – her fabulous series. How Vivian adds people to her email list. How to get your free anti-bullying toolkit guide for kids.

So, what does it take to make Lani and Sam come out of hiding? Find out on this special episode of Will Write for Wine! There’s bad behavior, bad language, and fightin’ PSAs! Now what could be more fun than that? Aside from a new podcast every week? DOWNLOAD EPISODE (Right click and save) Or […]

Guest Co-host: Paul London! Movie Review: "The Wrestler"! Frank Miller directing Buck Rogers! Aronofsky off Robocop? New Phantom and Judge Dredd movies? Tim Robins is Iron Man's dad! Stephen Chow not directing Green Hornet! Comics: "Echo" is worth the read! Video Games: Ben and Brian attend the VGAs and interview Will Write, Tony Hawk, Busta Rhymes and more! CrackDown 2 on it's way? Bioshock 2 in 2009?

It’s another Improv Week on Will Write for Wine – this time at the specific request of the Wiffers… so don’t blame us. Plus, school shopping, things that run on batteries, and flying pants. Also, we announce the birth of the first Will Write for Wine baby – welcome to the world, Jack! Plus, we […]

We discuss endings this week on Will Write for Wine, and it quickly degenerates into crude sexual innuendo. What can we say? We've been drinking. We cover when to get a PO Box, soul wine, and a few of the many reasons why Lani is going to hell. Also, Sam has a hot flash and Lani mocks her mercilessly. (See above, re: hell.) Pretty much an average week on Will Write for Wine.

We're getting sexy on this week's Will Write for Wine, as Lani and Sam bow to popular demand and do a show on balance with as many off-color references as they've ever packed into one show! They talk about what to do when you've got life interfering with your writing, or writing interfering with your life. Plus, dirty werewolves, our good friend Pimp, and sadomasochists. Also, Gaelics, galeanthropists, and Lani's adventures in sewing! So take some time for yourself, be selfish and listen!

This week on Will Write for Wine, Lani and Sam talk about when to let go of a project. Also, ex-boyfriends in a drawer, bad advice for serial killers, and wine in a straw casing. Plus, bonus, no fighting! It's okay, y'all can come out from under your desks now. It's a happy podcast!

This week on Will Write for Wine…the gloves come off as Sam and Lani disagree, or… do they? or do they just think they do? Elwin comes through with cheap Spanish wine, MWD has their own Witness Protection Program, Sam tries to do math while drinking wine, and it's the fight heard around the world! Pull up a chair.

It's don't-look-down week on Will Write for Wine, with Lani talking about doing a rough draft without a net, and Sam having to drink a lot just to listen to her. Also, herding beta readers, SocNoc (dirty!) and somebody won the Stanley Cup, although neither Lani nor Sam can remember who. Plus, Lani gets all preachy about egos and writer crazy and blah blah blah blah. After a while, she starts to sound like the parents on Charlie Brown. Next week – revision!

This week on Will Write for Wine – how to deal with the non-writers (aka, normal people) in your life. It's like a podcast and a therapy session all in one! We'll bill your HMO. Also, commitment-phobic Chilean wines, virgins, Catholics, Aunts… basically, we insulted everyone. But it's all in good fun! Please don't sue us.

It's query week on Will Write for Wine. Lani gives her famous (well, kinda) Funky Bird Query Workshop, and Sam makes wise-ass remarks. Plus, the Wine Card Challenge, phallic skeptics, hot flashes, cats in heat and fleas. Aren't you glad to be spending your Friday nights with two middle-aged women?

This week on Will Write for Wine… it's week two of our two-week series on goal, motivation, conflict, and Podcast Alley Top Ten Stunts! Last week Sam drank a stout, this week Lani sings a WWfW theme to the tune of Gilligan's Island. Hey, you asked for it. Plus, Lani goes the extra mile and drinks some bad wine. So who loves you more, huh? And who wrote this description? Same person. Lani. That's right. Also, wine cork people, Jon Stewart's extreme HOTness, and Lani plays straight man to Sam's wise-ass remarks. Did the poles shift? We don't know. All in all, a pretty good show, especially if you like Lani going, “Eueugh!” every time she drinks. Which Sam really did.

This week on Will Write for Wine… we're talking goal and motivation! And Sam drinks stout! Yes, because the Wiffers organized and got us in the top 10 for more than 24 hours, Sam's holding up her end of the bargain and drinking stout. Listen for the “eeughs” throughout the podcast! Also, Lani gets the giggles, Light interrupts the podcast, and Forrest Gump waits for a bus. Arfarfanarf.

It's been a whole year on Will Write for Wine! Who knew it would ever last this long? Not us! To celebrate, Lani and Sam get together in the same house and drink mimosas! In the middle of the day! Don't judge. Also, writing lessons learned, straight talk for the wives of misbehavin' politicians, and apologies to… oh, hell. Everyone. Plus, the decision of whether to continue for another six months… oh, the suspense!

This week on Will Write for Wine, Lani and Sam get together to talk about voice, sacrificial chickens, toasted fruit and elegant wood. (Sounds dirty. It's not.) Lani breaks with tradition by going non-alcoholic and STILL manages to screw up every block at least once. Also, green beer, Mac's feet, and Wifflings! Be sure to head to the forums to participate in the voice exercise and discussion – we'll see you there!

Will Write for Wine returns with… Rules! How to know one when you see it, how to break it when you have to. Also, adverbs, Pennsylvania's mysterious invisible snowplows, and unpronounceable French wines! Plus, Sonic burgers, the beauty of narcissism, stirrup pant rules, cranky heroines and the glory that is red-headed heroes. We're back, baby!

It's Movie Night on Will Write for Wine! We talk about writing action adventure, the key to great reversals, and why Marion was the only Indiana Jones heroine worth her salt. Plus, fire pajamas, cute UPS guys, and Steak and Shake Thighs. All in all, a productive night!

Tonight on Will Write for Wine… Sam's sick! Poor Sam! But the show goes on, as Lani interviews New York Times bestsellers (and co-collaborators for DOGS AND GODDESSES) Jennifer Crusie and Anne Stuart! We discuss collaborations, of course, plus prologues, sex scenes, and our first ever one star wine! And if Jenny had her way, it would be a broken wine stem. Enjoy the podcast; we'll be contacting our lawyers.

Tonight on Will Write for Wine… it's our longest podcast ever! We're published, and we can't get up! Tips on how to prepare yourself for the wild ride of publication. How to pitch, Lani and Sam's diverse approaches to promotion (Lani does nothing, Sam does everything), and the scary places people find inspiration from. Plus, nouveau wine, Mrs. Giggles, and the release of the first Wiffer book! (Little Ray of Sunshine, which Lani wrote live on Will Write for Wine last year.) Plus, a surprise podcast for next week. Nothing but good times ahead!

It's the most boring episode of Will Write for Wine – EVER! We discuss office supplies, what kind of printers you should get and xczzzzzzzzzzzzzzzzzzzzzzzzzzzm///. Whoops. Sorry. Just fell asleep writing the description. But we save the day with exciting discussions of Glamour Shots, pimp names and WriterWear, our new brand of underwear just for writers! Patent Pending! Not really! Plus, a wine with an identity crisis! Really, it's a fun podcast. No. Really.

It's all about the big heave-ho on Will Write for Wine tonight. Wanna know how to get your ego stomped on and still maintain your dignity? Well, we can't help you with that, but we can tell you how to take rejection like a writer – with a little bit of wine. Also, cheap wine, how to insult quilters (it's easier than you'd think) and one of Lani's finest parenting moments, caught live on the air. Plus, heaploads of luscious schadenfreude as Lani and Sam relive their rejections. And drink.

Tonight on Will Write for Wine, Lani and Sam discuss sexual tension! And drink leftover champagne! All of which sounds a lot dirtier than it really is. Plus, Sam gets a Wii! (Also, not as dirty as it sounds.) And we discuss rictus! (Also… not as dirty as it sounds.) Overall, this show sounds dirty, but is actually highly intellectual. Okay, kinda intellectual. As intellectual as we get, anyway

It's the last Will Write for Wine of 2007! If we'd realized that, we would have worked harder on the script. As it is, we discuss life and writing lessons from classic holiday specials! Frosty, Rudolph, Gus from The Ref. Plus, snowblowers, food banks and writer neuroses! Happy Holidays to all, and we'll see you again in the new year!

It's all about the conflict on Will Write for Wine this week as Lani and Sam debate the care and feeding of antagonists – in the same room! (Meaning, Sam and Lani are in the same room; the antagonists are where ever you decide they need to go). Also, we drink the same wine and break into a second bottle. Woo hoo! Plus, special holiday recommendations, tarot readings for characters, and slams on communists (just kidding; we love communists)!

Tonight on Will Write for Wine, Lani and Sam discuss structure, even though they're not really sure what they're talking about. Plus, they discuss selling out, UPS guys, and Sam's ass bone. (She's fine. Don't worry.) Also, Lani sings (you knew it was going to happen eventually) and Sam suffers in polite silence (the wine helped.) Can we possibly fit in one more parenthetical aside in this description? (You bet!)

Tonight on Will Write for Wine, Lani and Sam talk about writing – why they hate it, why they love it, why they can't quit. Also, cheap wine, crock pots and why writers are like drug addicts. (No, really.) Plus, Christmas trees, random Google searches, and faulty garage doors. And ten reasons why you should ignore our whining and keep writing anyway.

Tonight on Will Write for Wine, Lani and Sam fight crime! Also, they talk about agents. Plus, German wines, secret secrets, and berries that relax under awnings! Also, Wiffers gone Wild, wine cozies and Awesome drinking games. All in all, a classy night, if you don't have too strict a definition of classy.

Tonight on Will Write for Wine, Lani and Sam jump without a parachute. Or a script. And they go looooonnnnnnng. Sorry. But, since there was no topic, they didn't go off-topic. So yay! Discussed: German wines, spam (both the meat and the mail), socks, speeding tickets, and Alaska State Troopers. Plus, Wiffers Gone Wild (no, there won't be a video), Nanowrimo, and pop quizzes. Also, things your cat can scratch. Overall, the most well-rounded show we've ever done.

Tonight on Will Write for Wine, Lani and Sam explore the many ways in which unprofessionalism can ruin your career, not the least of which is getting drunk on a podcast every week. All we have to say is, consider the source, folks. Lani's punchy from not getting any sleep and Sam's cranky because her French wine doesn't have a website, so you know this is going to be a good show. Plus, bad French accents, Dance Dance Revolution, and fat bastards.

Tonight on Will Write for Wine, Lani and Sam get a little winey. (Sorry. They thought that was funny when they wrote it, but then, they'd been drinking.) They discuss the way writers think… and it ain't pretty. From self-deprecation to professional jealousy to learning when to say “Thank you,” and shut the hell up, they cover it. Also, slutty meerkats, crows vs. magpies, and Lani finds a decent boxed wine! All in all, a successful evening.

Tonight on Will Write for Wine, Lani and Sam discuss the romance in Romancing the Stone. And how movies suck nowadays and the only good ones are the old ones. In other words, we're cranky and old and we don't care who knows it! Also, look Ma, no expiration date! Wiffers Unite! And we discover we are unable to pronounce the title of our show by the E-block. Don't judge; you say it out loud a few times and see how you do.

Tonight on Will Write for Wine… Lani and Sam almost come to blows. About damn time. Also, we discuss Nanowrimo, whatever the hell that is. Plus, butt wine, stuffed pugs (dirty! not!), things you very definitely should NOT eat, and – finally – a legend for our wine rating system! All in all, a night to be remembered! Or forgotten, it's really up to you!

Look Ma! No script! This week on Will Write for Wine, we discuss feedback. And critiques. And we do it without a script, so we go a tad long. Well, maybe two tads. But we're worth it! Trust us! Also, the Word of the Blog winner, inspirational quotes, and Wiis! And Miis! And yes, that's spelled right. No, really.

Tonight on Will Write for Wine… we prove we are really writers by not screwing up Writer Improv! We build a scene using conflict, and antagonists, and beats! Plus, big bang theories, pirate guidelines, and how to properly say “blanc.” We talk turning points, tannins, and blowing things up. All in all, a successful evening!

Tonight on Will Write for Wine we review the last six months. We talk about our beginnings, Nazis, what we accomplished, serial killers, whether we want to continue, and chardonnaries. Which is a made-up word. Also, confidence, “I love you, man,” and verbal sobriety tests. This is a good one. Trust us.

This week on Will Write for Wine… we're funny! No, really! We talk about what makes funny funny, what makes funny not, and cryptograms! Also, water slides, Alaskan moose and Galaxy Quest! Plus, monkeys, donkeys and ducks. Warning: Maybe don't drive while listening to this one.

This week on Will Write for Wine… it's all about the Muse and how to get her to give you the goods. We discuss cowpaths, celebrity crushes, and, of course, chocolate. Also, good wines, happy campers and tannins! And – a new contest! Really, what more could you ask out of a single podcast?

It's a Very Special Episode of Will Write for Wine as Lani and Sam do their first ever podcast from the same location! Yay! It's fun, frolic and procrastination with wine!

It's Will Write for Wine… the bra-burning episode! Sam and Lani disagree about prologues and epilogues, screw up both the D and E block, and burn their bras over the marginalization of women writers. We get political! And a little drunk! All in all, not a bad episode. Oh – and we insult Michiko Kakutani, and are grateful that she has no idea who we are.

This week on Will Write for Wine… Lani and Sam discuss the creative process, and how to make your hero and heroine spark. Plus, Lani apologizes for being the Typhoid Mary of Bubble Shooter addictions and Sam is mortified by Lani's continuing to mispronounce Ambroise's name. And, just so's you know, Ambroise is a guy. And French. And hopefully still listening to the show. We love you, Ambroise. Don't tell our husbands.

This week on Will Write for Wine, we explore characters – what makes a good one, what makes a bad one, and how to torture both. Also bad cats, contest winners and inspirational quotes. Yeah. We're deep.

This week on Will Write for Wine, Sam and Lani try their hand at improvising a story from scratch. On the air. While drinking. Also, nude podcasts, moonshine wine, and a little advice: Don't let anyone hit you in your schadenfreude.

This week on Will Write for Wine, we analyze Finding Nemo for your storytelling pleasure. Also, names you hear in a grocery store; weird telepathic occurrences between Lani and Sam; ugly sticks; and what pelicans and Alex Trebek have in common. And Lani screws the up the d-block. Again.

This week on Will Write for Wine, we take on that special brand of mental illness, Writer Crazy! Lani and Sam confess their most insane stories, Sam actually insults a group of people this week (yay! finally!) and Lani manages to screw up pretty much every part of the script that wasn't nailed down. We'll take Poorly Planned Podcasts for $500, Alex!

This week on Will Write for Wine, we are fascinated with wine, writing and ourselves. Lani drinks from a bottle with a screw-top cap, and Sam throws caution to the wind! Sort of! Also, find out how you, yes you, can make Lani drink swill from a box. And who did Lani insult this week? Listen in and find out!

It's insiders week here on Will Write for Wine as we give you all the inside scoop on commonly used (and commonly confusing) acronyms like POV, GMC and PBR me ASAP. Plus, we've got flaming skulls. Yes, you heard us right. Flaming. Skulls. It doesn't get any better than this, folks. At least not without prescription meds.

We're bursting bubbles at Will Write for Wine! Basically, if you're looking to writing to bring you fame and fortune, we say, maybe you wanna look elsewhere. But it's not a negative episode! Really! We have fun with screw-top caps, near-death experiences while buying wine and… you know… Nazis.