
A newsletter for food writers. Come on in!
| Platform | Pricing | Freemium | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 130 | Subscribers | Read | diannejacob.substack.com |
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This sought-after tester has endless curiosity about how to make a recipe better in "small but significant ways."
People (or machines) are getting better at writing emails aimed at writers, and then they con us.
(Photo courtesy of Claudio Schwarz on Unsplash.)
From top left, clockwise: A custom spice mix at the Essaouira souk, part of the 18th Century medina wall, preserved lemons and olives, a pot of mint tea poolside at our hotel, sunset on the sand dunes, and a sweet and savory lamb tagline wi...
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The writers behind this newsletter.
Author of the multiple-award winning book Will Write for Food. Writing coach, speaker and teacher. Writer of a free Substack newsletter on food writing best practices, with access to agents and editors: https://diannejacob.substack.com/
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