Dianne Jacob's Newsletter
Dianne JacobA newsletter for food writers. Come on in!
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 92 | Subscribers | Read | diannejacob.substack.com |
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How this newsletter ranks in the official Substack charts.
| #106 | |
| #91 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Up Your Visibility to Get Work, advises Rick Rodgers, Author or Collaborator of 100+ Books
Yes, editors call Rick, but live events generate projects too.
Coming Up: Get Your Book Published
Literary agent Jenni Ferrari-Adler and I were in Brooklyn earlier this month, teaching about cookbook proposals at the International Association of Culinary Professionals annual conference. (Photo by Lisa Hecht.)
On Making Space for a Writing Project
Some writers like to leave the house or office to work on a new project. There’s something about being in a different environment. (Photo by Anew Neil on Unsplash.)
David Leite Hates Being Google’s Bitch
It's his 25-year anniversary at Leite’s Culinaria, a recipe website, but David feels exhausted by Google's demands. Good thing he recently launched a Substack.
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Authors
The writers behind this newsletter.
Author of the multiple-award winning book Will Write for Food. Now in its 4th edition. Writing coach, speaker and teacher based in California. Writer of a free Substack newsletter on food writing best practices: https://diannejacob.substack.com/
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