It's been a goal of mine to place a significant feature story in a national food magazine. It's challenging to break into the ranks of freelance contributors for these publications that have a well-established roster of writers and recipe developers. It ...
When you're a beloved culinary brand with fans the world over, your 100th anniversary celebration naturally has to include a cookbook. Vitamix is a staple in home and professional kitchens everywhere, thanks to its amazing versatility, power and reliability. But ...
When you're a well-established food brand in France seeking to introduce your gourmet line to American grocery stores, you need a compelling brand story that details your commitment to tradition and quality. Juliette's Kitchen has a high reputation in France for ...
Over the past eight months, I've helped six different authors bring their books to life. These are folks for whom writing is not a primary skill, but who have an important point of view and a strong desire to help ...
Writing a book is hard. Especially if writing isn't your jam. But if you need help getting started or seeing the strengths and flaws in your existing manuscript, a capable (and gentle and encouraging) editor can help. A steady stream of ...
Why in the world are you “doing” content? Writing is hard, time-consuming work, whether you’re a professional writer or someone for whom writing is not a native skill. And yet, more people are writing more than ever, thanks to a modern marketing ...
I'm beyond thrilled to have received an editorial Eddy Award from the Edible Communities network of publications for my feature article, Farmer Doctor Patient Chef. The article was chewy to report and research, and I struggled to find a way ...
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By chance, I saw an interview with John Mellencamp recently, in which he recounted advice he'd been given years ago by folk legend Pete Seeger: Keep it small. But keep it going. Amen to that. Small is sustainable. It's humane. Small is being ...
I hadn't even realized it, the fact that I've been editor of Edible Ohio Valley magazine for five years now. But my lovely colleagues did, and they surprised me with the most amazing and welcome gift: a set of Russel Wright ...