This week at a glance:

• The Heart of Your Brand, Part 2: Tuesday, September 15 at 12:00pm EST

• Coffee Break Chat with Anna Vocino: Substack LIVE, Wednesday, September 16 at 12:00pm EST

• The September Business Strategy Meeting: Wednesday, September 16 at 1:00pm EST.

• How To Build a Platform That Will Sell Your Book with : Thursday, September 17, 1:00pm EDT

• Coffee Break Chat with Kerry Faber: Substack LIVE, Thursday, September 17 at 5:00pm EST

Next week: Mastermind Meeting, North America and Europe

This month will be an open-forum-style meeting. Bring your questions, challenges, roadblocks, and requests for feedback. This is your chance to take full advantage of all the brain power and expertise in the room!

One of the main things we’ll be talking about in this month’s meeting is Notes. We’ll dig in to how all of us are using them, what’s working and what’s not, how we’re thinking about Notes, what we love and what we hate.

*Meetings are free to join but registration is required.

Wednesday, September 23: 11:00am, New York (Eastern Standard Time)

Meeting hosted by Rebecca Blackwell

Follow this link to register for this meeting:

https://us06web.zoom.us/meeting/register/PiSUZeb6RACxAWlFSw5ENw

After you register for the meeting, you will receive an email that will allow you to add the meeting to your calendar in your time zone.

The September Business Strategy Meeting

A once a month mastermind meeting for paid members who are focused on building a sustainable business as a food writer.

The September Business Strategy Meeting is scheduled for Wednesday, September 16 at 1pm EST.

This is a working meeting for food writers who are focused on building a sustainable business. It’s an opportunity to share ideas, troubleshoot roadblocks, test strategies, and help each other make better decisions about where to invest our time and energy. Thanks to those of you who were able to join the August meeting! If you missed it, here’s where you can watch the recording and register for the meeting in September.

Replay + Register

How To Build A Platform That Will Sell Your Book

Instructor:

This class is for authors at any stage who want a more strategic, sustainable way to grow an audience and build genuine reader relationships that lead to book sales. We’ll look at the many forms visibility can take, what nurture looks like after someone finds you, and how to make a clear, confident ask without feeling salesy. By the end, you’ll know where your gaps are, what to build next, and how these pieces work together to support book sales over time.

Each participant will receive a guided homework assignment designed to help you apply what you’ve learned in this class to your own business.

When: Thursday, September 17, 1:00pm-2:30pm EDT

More information + Register

What’s Happening in The Food Writers Business Lab

The Food Writers Business Lab is for food writers who want practical, affordable guidance for growing their businesses, expanding their audience, and building sustainable careers.

Here you’ll find classes and workshops taught by experienced food writers who understand the unique challenges and opportunities of this industry. It’s education for food writers taught by food writers.

• Find out more about how the Food Writers Business Lab works

• View the Class Calendar

• Workshops are recorded and added to the Library, available to watch whenever you like

Workshop Topics that are in the queue but not yet scheduled: Organizational strategies and tools for food writers, Cookbook self-publishing, How to create an additional income stream with cooking classes, and How to use video to reach new readers and build engagement)

Remember that the Mastermind for Food Writers chat is a great place to ask questions, get feedback, share ideas, and connect with other food writers on Substack.

Have a wonderful week!

-Rebecca Blackwell

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

Welcome to the 2nd essay for the Food Readers Book Club here on Mastermind for Food Writers. To read about the 1st book, check out this post:

In today’s post, we, Linda and Liza, give you a little background on the book we’ll be reading in our upcoming meeting and share some of our personal reflections on it.

We will be meeting on September 30th at 4pm UK time, 8 am Pacific Time and 11 am Eastern Time, and you can find the registration link here:

https://us06web.zoom.us/meeting/register/cp4z-MJETwqSqdZfdPQ8rQ

Subscribe now

As we’ve mentioned before, we understand that this time is not convenient for our members in large parts of Asia-Pacific. We want to invite members to use their newsletters/publications to write their reflections on the book, tag our group and other readers, so we can make this book club into more of a moveable feast.

This month’s book is Apricots on the Nile by Colette Rossant. Cookery writer Colette Rossant’s memoir evokes a magical childhood spent in Cairo and Paris during the forties and captures the mouth-watering flavours of Egypt’s cuisine.

If, like Liza, you’ve lost your copy of the book or can’t get a copy before the meet-up, you may wish to listen to the audio of the abridged version of the book that was recorded for the BBC: https://archive.org/details/colette-rossant-apricots-on-the-nile

From Linda

The author’s writing style is unquestionably elegant. Page after page, the rhythm of the author’s words pulls us subtly into the true opulence of the day. The pages are filled with the aromatics, flavors, and relationships of Colette’s youth. In her grandparents’ sophisticated home in 1940s Egypt, we glimpse the highly skilled, devoted family cook Ahmet, who oversees the estimable resources of the family and creates meals par excellence, and is a constant teacher and companion to Colette.

Significant, often baffling questions linger around Colette’s mother’s unwillingness to parent, yet she finds guidance and love in her Egyptian home.

The recipe component of the book, interspersed so casually, was at first more a curiosity, though I had early life experience of Egyptian and Lebanese cooking from neighbors and friends.

It wasn’t until the Apricot Pudding recipe caught my eye that I had a first-hand opportunity to use Ahmet’s simple instructions to compose what is most certainly an elegant and captivating dessert.

Drying large quantities of mint leaves in the sun, the stems hand-picked from the leaves and transformed into mint powder, is intriguing enough to make me want my own version.

There are many possible lines of discussion in Apricots on the Nile. These are just a few of mine.

From Liza

I have a vague memory of reading this book when it first came out and really liking it, which is why I suggested it for the book club. I also clearly remember owning a copy. But when I asked my brother, who currently lives in my apartment in Slovenia, to get me the copy off my shelves, he said he and his wife went through the shelves several times and could not find the book. I thought long and hard and realised I also have a vague recollection of lending the book to a friend — who had some interest in Cairo — during the pandemic, but when I reached out a couple of months ago, she responded that she never had it.

So, instead of rereading the book, I listened to the audio of the abridged version of the book that was developed for the BBC some years ago. Listening to this, I was reminded why I liked the book and of my original interest in it. For years, I was fascinated by the topic of food and memory, and read both anthropological and sociological essays on the topic, as well as food memoirs, which is why this book appealed to me. There is also the intersection of North African and Mediterranean cuisine that the book lives in, and that again is appealing to me.

Listening to the book this summer, I was impressed by the details of Rossant’s memories, the way she brought the smells, tastes, and action in her family’s kitchen in Cairo alive.

Looking up her other work, I was surprised to read in her New York Times obituary that she was known for a 1977 cookbook called A Mostly French Food Processor Cookbook, which she co-authored with Jill Harris Herman and which capitalized on the Cuisinart craze of the 1970s. Apricots on the Nile is one of her three memoirs, the other two being Memories of a Lost Egypt (1999) and The World in My Kitchen (2006).

Possible discussion/reflection questions:

• Was there a particular essay or passage that stayed with you after reading? If there were many, maybe you can choose a few of your top ones that you can bring to the discussion.

• Do you have experience of living in a different culture than that of your family of origin and then leaving for a different place? Are there foods you feel nostalgia for?

• Are you familiar with the foods that Rossant writes about?

• Is there a recipe from the book that you hope to try?

We invite you to bring some reflections on these questions and also your own questions and thoughts to the Book Club Meeting on September 30. And if you feel like it, do share in notes and posts, and you are welcome to tag us in them. We would love to read about your experience reading this book.

Food Readers Book Club is a free feature of the Mastermind for Food Writers, run by two volunteers, or and . All you need to join is a free Mastermind subscription.

Subscribe now

If you enjoy the book club and would like to support the work we put into it, you can do so by becoming a paid subscriber to either of our personal Substacks. It’s entirely optional, but always appreciated.

I’m on vacation for the first 2 weeks of September so the start to the month will be a bit quiet. But there are two Mastermind Meetings later this month that are free for all to join. And, paid subscribers, I hope to see you on the 16th for the Business Strategy Meeting!

When I return, look for coffee break chats with , , , , and .

September Mastermind For Food Writers Meeting, North America and Europe

There are two different meetings in two different time zones this month. Both meetings are free to join. Here’s how to register!

• Europe, Africa, Asia Pacific Meeting: Wednesday, September 9 at 8am BST

• North American and Europe Meeting: Wednesday, September 23 at 11am EST

More information + Register

The September Business Strategy Meeting

A once a month mastermind meeting for paid members who are focused on building a sustainable business as a food writer.

The September Business Strategy Meeting is scheduled for Wednesday, September 16 at 1pm EST.

This is a working meeting for food writers who are focused on building a sustainable business. It’s an opportunity to share ideas, troubleshoot roadblocks, test strategies, and help each other make better decisions about where to invest our time and energy.

Thanks to those of you who were able to join the August meeting! If you missed it, here’s where you can watch the recording and register for the meeting in September.

Replay + Register

Recording from the August Mastermind Meeting

If you missed this month’s meeting, here’s where you’ll find the recording. We discussed a lot of topics, including Audience Specific Content Blocks, the many considerations when turning on paid, how we are thinking about our work right now, the pitfalls of app subscriptions, how to schedule notes.

August Mastermind Meeting Recording

Coffee Break Chat with Rose Huxford!

Rose Huxford joined this community just a few weeks ago, became one of the first members to upgrade to a paid subscription, and jumped feet first into the classes offered in The Food Writers Business Lab.

As you’ll hear in this conversation, that’s the kind of person Rose is. When she sees what she wants, she goes for it. She’s not easily intimidated by hard work or steep learning curves. She knows the power of community to open doors, offer support, and point her in the right direction.

Rose’s story is one of turning inward to face her own challenges and find meaningful solutions, then taking all that hard-won knowledge and generously sharing it with the rest of us.

Coffee Break Chat with Rachel Ciordas!

I had the privilege of meeting Rachel Ciordas in person earlier this year and, as you’ll see in this conversation, she is one of the kindest, most welcoming, and genuine people I know.

Rachel is a teacher at heart and that comes through in everything she does. In this conversation, you’ll hear her story of how she came to write Next Level Gluten Free and the great lengths she goes through to make sure every recipe she publishes is delicious and foolproof.

What’s Happening in The Food Writers Business Lab

The Food Writers Business Lab is for food writers who want practical, affordable guidance for growing their businesses, expanding their audience, and building sustainable careers.

Here you’ll find classes and workshops taught by experienced food writers who understand the unique challenges and opportunities of this industry. It’s education for food writers taught by food writers.

• Find out more about how the Food Writers Business Lab works

• View the Class Calendar

• Workshops are recorded and added to the Library, available to watch whenever you like

Workshop Topics that are in the queue but not yet scheduled: Organizational strategies and tools for food writers, Cookbook self-publishing, How to create an additional income stream with cooking classes, and How to use video to reach new readers and build engagement)

Remember that the Mastermind for Food Writers chat is a great place to ask questions, get feedback, share ideas, and connect with other food writers on Substack.

Have a wonderful week!

-Rebecca Blackwell

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

I had the privilege of meeting in person earlier this year and, as you’ll see in this conversation, she is one of the kindest, most welcoming, and genuine people I know. Rachel is a teacher at heart and that comes through in everything she does. In this conversation, you’ll hear her story of how she came to write Next Level Gluten Free and the great lengths she goes through to make sure every recipe she publishes is delicious and foolproof.

About Rachel

Rachel is a long-time chef, cooking teacher, and recipe developer. She started developing gluten-free recipes in 2016 when one of her children was diagnosed with celiac disease. Living gluten-free can be difficult and she knows firsthand! But, her newsletter makes it easy, delicious and fun. It’s packed with gluten-free recipes that everyone will enjoy, plus product comparisons, videos, and more.

Next Level Gluten Free

Gluten Free Recipes that Actually Work Explained by a Friend

By Rachel Ciordas

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Ready to build a stronger, more sustainable food-writing business?

The Food Writers Business Lab offers practical, affordable education created specifically for food writers. Every workshop is taught by an experienced food writer who understands the challenges of growing an audience, diversifying your income, and building a lasting career in this industry.

It’s education for food writers, taught by food writers.

Upgrade to a paid subscription for full access to all Food Writers Business Lab workshops, monthly Business Strategy Meetings, and opportunities to share your work and expertise as a featured guest on a Substack LIVE Coffee Break.

Upgrade to Paid

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

Join me on Wednesday, September 16 at 12:00pm EST to talk with .

Coffee Break with Anna Vocino

About Anna

Anna is the author of the Eat Happy Cookbooks, including Eat Happy Cocktail Hour which comes out in October!

In addition to writing cookbooks, Anna is also a comedian, professional voice talent, recipe developer, and food photographer with an extensive product line and a best selling Substack newsletter. So, yes, we’ll definitely be talking about how she juggles all of those balls and makes it look so damn easy.

Anna’s recipes are always gluten free, and almost always keto, low carb, NSNG (No Sugars No Grains), Whole 30, and grain free.

Anna Vocino's Eat Happy Kitchen Newsletter

The most delicious gluten free, low carb, high protein recipes from a loud-mouth comic. You might know my voice from Toy Story 5 as Mrs. Potato Head or from thousands of commercials, video games, and TV shows. Pull up a chair and lemme feed you.

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

Join me on Thursday, September 17 at 5:00pm EST to talk with .

Coffee Break with Kerry Faber

About Kerry

Kerry is a professional recipe tester with nine years of experience in food media and cookbooks, plus culinary school training and a lifelong love of food. She know what makes a recipe work—and more importantly, what makes it taste amazing. Her superpower? Spotting which recipes deliver in real life, not just on paper.

Kerry started Dish Lister because friends, family, and colleagues kept asking for her go-to recipes, favorite restaurants, and general culinary advice. Over the years, she’s become a trusted source for anyone looking for practical, reliable, and tasty recommendations.

Her newsletter isn’t simply a laundry list of recipes, but rather a thoughtfully curated collection of regulars in her rotation, each tested (and occasionally perfected) in her own kitchen.

Dish Lister

Reliable, thoroughly tested recipes and valuable culinary tips from a test kitchen pro.

By Kerry Faber

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

joined this community just a few weeks ago, became one of the first members to upgrade to a paid subscription, and jumped feet first into the classes offered in The Food Writers Business Lab.

As you’ll hear in this conversation, that’s the kind of person Rose is. When she sees what she wants, she goes for it. She’s not easily intimidated by hard work or steep learning curves. She knows the power of community to open doors, offer support, and point her in the right direction.

Rose’s story is one of turning inward to face her own challenges and find meaningful solutions, then taking all that hard-won knowledge and generously sharing it with the rest of us.

About Rose

Rose is the owner of Bonne Santé Bakes and a self-taught baker with over 20 years of experience. As a food blogger and recipe developer, she’s all about about finding healthier ingredients, exploring better-for-you baking alternatives, and helping you make recipes work for you.

In her newsletter, Rose shares recipes, baking tips, ingredient insights, and practical substitution ideas to help you understand what you can substitute, why it works, and how to do it successfully.

Rose’s Substack

My personal Substack

By Rose Huxford

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

There are two different meetings in two different time zones this month. Both meetings are free to join. Here’s how to register!

• Europe, Africa, Asia Pacific Meeting: Wednesday, September 9 at 8am BST

• North American and Europe Meeting: Wednesday, September 23 at 11am EST

In addition to the two free mastermind meetings, paid subscribers are invited to attend the monthly Business Strategy Meeting. The September meeting is scheduled for Wednesday, September 16 at 1pm EST. Find out more and register here.

Mastermind for Food Writers: Europe, Africa, Asia-Pacific

DATE: September 9: 8am BST / 9 am CET

Meeting hosted by Liza Debevec

Meeting link here: Europe Africa Asia Pacific Mastermind Call

Wednesday, September 9 · 8:00 – 9:00am

Time zone: Europe/Lisbon

Google Meet joining info

Video call link: https://meet.google.com/iwb-kxkx-fga

Mastermind For Food Writers, North America and Europe

This month will be an open-forum-style meeting. Bring your questions, challenges, roadblocks, and requests for feedback. This is your chance to take full advantage of all the brain power and expertise in the room!

One of the main things we’ll be talking about in this month’s meeting is Notes. We’ll dig in to how all of us are using them, what’s working and what’s not, how we’re thinking about Notes, what we love and what we hate.

Here are the details for the September 23 meeting:

*Meetings are free to join but registration is required.

Wednesday, September 23: 11:00am, New York (Eastern Standard Time)

Meeting hosted by Rebecca Blackwell

Follow this link to register for this meeting:

https://us06web.zoom.us/meeting/register/PiSUZeb6RACxAWlFSw5ENw

After you register for the meeting, you will receive an email that will allow you to add the meeting to your calendar in your time zone.

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

Two weeks at a glance:

• Coffee Break Chat with Rose Huxford: Substack LIVE, Tuesday, August 25 at 5:00pm EST

• Coffee Break Chat with Rachel Ciordas: Substack LIVE, Thursday, August 27 at 1:00pm EST

• DIY Cookbook Proposal, Session 2 with : Friday, August 28 at 1pm EST

I’m headed off for a 2 week sailing vacation the first week of September so the start to the month will be a bit quiet. But when I return, look for coffee break chats with , , , , and

September Mastermind For Food Writers Meeting, North America and Europe

There are two different meetings in two different time zones this month. Both meetings are free to join. Here’s how to register!

• Europe, Africa, Asia Pacific Meeting: Wednesday, September 9 at 8am BST

• North American and Europe Meeting: Wednesday, September 23 at 11am EST

More information + Register

The September Business Strategy Meeting

A once a month mastermind meeting for paid members who are focused on building a sustainable business as a food writer.

The September Business Strategy Meeting is scheduled for Wednesday, September 16 at 1pm EST.

This is a working meeting for food writers who are focused on building a sustainable business. It’s an opportunity to share ideas, troubleshoot roadblocks, test strategies, and help each other make better decisions about where to invest our time and energy. Thanks to those of you who were able to join the August meeting! If you missed it, here’s where you can watch the recording and register for the meeting in September.

Replay + Register

Recording from the August Mastermind Meeting

If you missed this month’s meeting, here’s where you’ll find the recording. We discussed a lot of topics, including Audience Specific Content Blocks, the many considerations when turning on paid, how we are thinking about our work right now, the pitfalls of app subscriptions, how to schedule notes.

August Mastermind Meeting Recording

Coffee Break Chat with Linda Naylor!

I’m not sure it’s possible to come away from a conversation with Linda and not feel enriched and uplifted. She is the kind of person who makes you feel safe and heard and seen. What a gift. I also learn something new every time Linda opens her mouth. She is a wealth of knowledge and information about a wide range of topics, as you will hear in this recording!

Coffee Break Chat with Betty Williams!

Not 5 minutes into this conversation with Betty Williams we were already talking about tacos. 😂 We also talked about how Betty came to Substack, the roll that community plays in her work, what some of her biggest challenges and opportunities are right now, and how trying different things is often the only way to find what works. Betty was one of the first food writers I met when I first came to Substack and talking with her is always such a treat.

What’s Happening in The Food Writers Business Lab

The Food Writers Business Lab is for food writers who want practical, affordable guidance for growing their businesses, expanding their audience, and building sustainable careers.

Here you’ll find classes and workshops taught by experienced food writers who understand the unique challenges and opportunities of this industry. It’s education for food writers taught by food writers.

• Find out more about how the Food Writers Business Lab works

• View the Class Calendar

• Workshops are recorded and added to the Library, available to watch whenever you like

Workshop Topics that are in the queue but not yet scheduled: Organizational strategies and tools for food writers, Cookbook self-publishing, How to create an additional income stream with cooking classes, and How to use video to reach new readers and build engagement)

Why Building Your Platform Feels So Hard

and I had a conversation over on Write Up last week about some of the biggest challenges and frustrations authors encounter when trying to build their platform. Here’s the recording of that conversation. Most importantly, Stephanie reminds us that platform building is relationship building and it can actually be fun.

If you found this conversation as interesting and valuable as I did, join me in ’s upcoming class, How To Build A Platform That Sells Your Book!

More information + Register

Recording: The Heart of Your Brand

I’ve never seen even one episode of Diners, Drive-Ins and Dives, but I know who Guy Ferrari is and can tell you something about what he’s about. Isn’t that remarkable? He’s leaned so hard into his unique contribution to the food space that even someone who’s never watched his show knows what he’s about.

And that’s why the class I taught last week might be the most important class I’ll ever teach because it dives into work that only a few people take the time to do: get to the heart of your brand, articulate your distinctive point of view, and figure out where you fit in the marketplace.

Not many people do it because it’s hard. It’s really, really hard. And often, we think we’ve gotten there, when in truth, we’ve stopped too soon. I have been guilty of this many times, but I’m over it. I’m ready to do the hard work. I have something to say, and I’m ready to say it. You too?

Your brand is not your colors, your fonts, your logo, or the way your website looks. Those are the clothes your brand wears.

Your brand is the idea underneath the work. It’s the thing your audience connects with that keeps them coming back to you when they have nearly endless choices about where to spend their time and attention.

This class will help you see it, articulate it, own it, defend it, and know how to use it to move your business forward.

The Heart of Your Brand

Remember that the Mastermind for Food Writers chat is a great place to ask questions, get feedback, share ideas, and connect with other food writers on Substack.

Have a wonderful week!

-Rebecca Blackwell

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

At the very beginning of this delightful conversation with , I referenced one of her incredible taco recipes and promised to link to it. These are crazy good and in this conversation I tell you the story of how she brought them to my home the first time we ever met in person. Slow Roasted Pulled Pork Tacos with Green Slaw

Come to think of it, tacos come up in every conversation with Betty…

About Betty

Betty writes about California Cuisine! If you like tacos, kimchi, bright flavors, and the occasional adult beverage, her newsletter, Betty Eatz is right up your alley!

What is California Cuisine? It’s food with fresh ingredients, in-season produce, simple preparation, and international flavors.

Sunny Southern California has a climate much like the Mediterranean. There is a long growing season for fresh fruits and vegetables like avocados, citrus, dates, eggplant, figs, grapes, herbs, olives, peppers, strawberries, and tomatoes. Farmers’ markets run year-round. Here’s where to subscribe and find out more…

Betty Eatz Newsletter

If you like tacos, kimchi, seasonal produce, and bright flavors, you're in the right place. I help you plan meals featuring California Cuisine recipes, delivered to your inbox every Friday!

By Betty Williams

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Ready to build a stronger, more sustainable food-writing business?

The Food Writers Business Lab offers practical, affordable education created specifically for food writers. Every workshop is taught by an experienced food writer who understands the challenges of growing an audience, diversifying your income, and building a lasting career in this industry.

It’s education for food writers, taught by food writers.

Upgrade to a paid subscription for full access to all Food Writers Business Lab workshops, monthly Business Strategy Meetings, and opportunities to share your work and expertise as a featured guest on a Substack LIVE Coffee Break.

Upgrade to paid

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

About Linda

is a trained chef and the Chief Executive Wordsmith for TASTE | Pacific Northwest, a Substack publication about flavor development and the selective riches of the Pacific Northwest.

At TASTE | Pacific Northwest, Linda “aspires to inspire” you. In her own words…

I like to call it my earth-grounded, tied-to-time-and-place philosophy of cooking.

It’s cross-cultural because it’s always about using the best local ingredients creatively, respectfully, to make your quality of life soar. Sweet or savory, you’ll learn how to maximize ingredient flavor, use aromatics to enrich your life, and learn processes that are replicable. For you.

TASTE | Pacific Northwest

Taste and Explore the Abundance of Lush Aromatics and Seductive Cuisine of the 45th Parallel

By Linda Naylor

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

Two weeks at a glance:

• Coffee Break Chat with Linda Naylor: Substack LIVE, Monday, August 17 at 4:00pm EST

• Business Strategy Meeting: For Paid Subscribers, Wednesday, August 19 at 6:00pm EST

• Coffee Break Chat with Betty Williams: Substack LIVE, Thursday, August 20 at 3:00pm EST

• Coffee Break Chat with Rose Huxford: Substack LIVE, Tuesday, August 25 at 5:00pm EST

• Coffee Break Chat with Rachel Ciordas: Substack LIVE, Thursday, August 27 at 1:00pm EST

• DIY Cookbook Proposal, Session 2 with : Friday, August 28 at 1pm EST

Recording: The Heart of Your Brand

I’ve never seen even one episode of Diners, Drive-Ins and Dives, but I know who Guy Ferrari is and can tell you something about what he’s about. Isn’t that remarkable? He’s leaned so hard into his unique contribution to the food space that even someone who’s never watched his show knows what he’s about.

And that’s why the class I taught last week might be the most important class I’ll ever teach because it dives into work that only a few people take the time to do: get to the heart of your brand, articulate your distinctive point of view, and figure out where you fit in the marketplace.

Not many people do it because it’s hard. It’s really, really hard. And often, we think we’ve gotten there, when in truth, we’ve stopped too soon. I have been guilty of this many times, but I’m over it. I’m ready to do the hard work. I have something to say, and I’m ready to say it. You too?

Your brand is not your colors, your fonts, your logo, or the way your website looks. Those are the clothes your brand wears.

Your brand is the idea underneath the work. It’s the thing your audience connects with that keeps them coming back to you when they have nearly endless choices about where to spend their time and attention.

This class will help you see it, articulate it, own it, defend it, and know how to use it to move your business forward.

The Heart of Your Brand

Coffee Break with Laurie Mucha

A couple of weeks ago, I heard a famous author and podcaster talk about how fortunate he feels to get to spend his days doing exactly what he wants to do. That is how I feel when I get to spend time with people like Laurie Mucha.

How lucky are we to have people like this in our world? People who are accomplished, knowledgeable, intelligent, and articulate, AND who understand the value of community and are wiling to invest in those around them. If you already know Laurie, you know this was a delightful conversation. If you don’t know Laurie, let me introduce you.

Platform Building Q & A with Stephanie Moon!

What a pleasure it was to speak with @Stephanie Moon today about platform building. We talked about Stephanie’s perspective on what it takes to build relationships with readers that lead to (eventual) book sales, and the key word there is relationships. As with almost everything in life, platform building is all about the relationships.

If you found this conversation as interesting and valuable as I did, join me in ’s upcoming class, How To Build A Platform That Sells Your Book!

More information + Register

Recording from the August Mastermind Meeting

We covered a lot of ground in this month’s meeting! We talked about how to navigate this publication and find what you’re looking for. Then we dove into Substack’s new Audience Specific Blocks. Rebecca shared how she’s using them in her own publication as well as how she’s using them here, on Mastermind for Food Writers. We talked about the different ways this feature can be used to improve the reader experience.

We also talked about the many perspectives and decisions around turning on paid subscriptions, the value of our work, and how each of us is thinking about whether to offer a paid tier. Several members shared their thoughts about growth in general and the value of doing this work for the sake of it, because it makes us better. If structuring a paid option for your subscribers is something you find challenging, join the club. :-) You’ll find some good stuff in here.

Recording: DIY Cookbook Proposals

If you’re even remotely interested in writing a cookbook, you’ll get so much valuable, actionable information from this class.

One of the things I love most about how teaches this material is the way she shows you where and how to start. Starting a big project like this can often feel overwhelming, but Kelsey shows you where to start and then lays out the best path forward.

She also shows you how you can use the proposal writing process to build your platform, sharpen your focus, and flesh out all of the creative ideas rattling around in your head.

You’ll find detailed instructions for what belongs in each section of a proposal, along with examples of each section from real cookbook proposals.

This class comes with Kelsey’s proprietary Book Proposal Checklist, a 26-page workbook that was developed after years of writing and consulting on dozens of book proposals. The workbook will help you get started on your own book proposal today!

DIY Cookbook Proposals

September Mastermind For Food Writers Meeting, North America and Europe

There are two different meetings in two different time zones this month. Both meetings are free to join. Here’s how to register!

• Europe, Africa, Asia Pacific Meeting: Wednesday, September 9 at 8am BST

• North American and Europe Meeting: Wednesday, September 23 at 11am EST

More information + Register

Remember that the Mastermind for Food Writers chat is a great place to ask questions, get feedback, share ideas, and connect with other food writers on Substack.

Have a wonderful week!

-Rebecca Blackwell

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

About Laurie

is an American who has been living in Europe for over a decade. She currently splits her time between London and Lake Annecy, France.

I’ll Have What She’s Having is Laurie’s free monthly newsletter where she writes about books, travel and food. She also hosts creative retreats and literary supper clubs.

I'll Have What She's Having

Books, Travel & Life

By Laurie Mucha

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

We also talked about the many perspectives and decisions around turning on paid subscriptions, the value of our work, and how each of us is thinking about whether to offer a paid tier. We also talked about growth in general and the value of doing this work for the sake of it, because it makes us better. If structuring a paid option for your subscribers is something you find challenging, join the club. :-) You’ll find some good stuff in here.

I pulled out some of the direct quotes from today’s meeting that I found especially meaningful. You’ll find those below the recording.

In the last few minutes, brought up a very important issue: If someone upgrades to paid using the app on their Apple device, they have to pay more than the price you set for the paid subscription. This is because Apple tacks on an additional fee. I remember reading about this but I didn’t realize that the fee was quite so high: 15-30%.

I looked into it, and you do have the option of taking the hit on this fee yourself so that your subscribers won’t have to pay more. I found this article, which is very helpful. One additional thing I learned is that if you pause paid subscriptions for any reason, anyone who upgraded through Apple will still be charged.

And in the last two minutes of this meeting we talked about how to schedule notes to be published later. Several people asked if we could talk more about notes, so that will be the topic we start with in September’s meeting.

For those of you who like to plan ahead, our next meeting will be on September 23 at 11:00am EST. Register here.

“…it took me 20 years to get here, and everything good that’s happened to me in the food world has been because I have leaned into my distinctiveness, and who I am, and not tried to impress anyone, and not tried to show off, and not try to imitate somebody, but just to follow my intuition, my knowledge, and to try to grow…. I think that this is still an excellent place for us to try on versions of ourselves that celebrate the stuff that we have to offer.” -

“So, I’m trying to, like everybody else, think, well, what is this point of differentiation? It’s the way that I see the universe and bring you this information and this content, and the way I make you feel, and the way I make you laugh. I have to bring you more exclusive thoughts, more ways that I see the universe, and that you’re coming along with me, and we’re becoming friends. That’s really, as I’m distilling it down, and thinking about this, and moving more into this space, all I have that’s uniquely mine to sell.” -

“It’s not about the recipe, right? … it’s about what we uniquely bring. It’s kind of what you said earlier, Stephanie, we’re discounting the value, right? We’re saying, yes, it’s scary, … but we are all unique, and I don’t think we lean into that enough. We’re really hard on ourselves, I think is the conclusion I’m coming to.” -

The August Mastermind For Food Writers Meeting is this Wednesday!

This month will be an open-forum-style meeting. Bring your questions, challenges, roadblocks, and requests for feedback. This is your chance to take full advantage of all the brain power and expertise in the room!

One of the things we’ll be talking about is the new Audience Specific Blocks. I think this is the best feature Substack has created in a long time and I’ll show you how I’m using them to create a better experience for readers without paywals.

*Meetings are free to join but registration is required.

Wednesday, August 12: 11:00am, New York (Eastern Standard Time)

Meeting hosted by Rebecca Blackwell

Follow this link to register for this meeting:

https://us06web.zoom.us/meeting/register/o9ceFG9dSUCkkPKOWWMRTg

After you register for the meeting, you will receive an email that will allow you to add the meeting to your calendar in your time zone.

*Liza Debevec, the facilitator for the Europe, Africa, Asia Pacific Meeting, is taking a much deserved break in August, so there will only be one meeting in August.

Two weeks at a glance:

• Coffee Break Chat with Laurie Mucha: Substack LIVE, Thursday, August 13 at 11:00am EST

• The Heart of Your Brand with Rebecca Blackwell: Thursday, August 13, 5:00pm EST

• Platform Building Q&A with Stephanie Moon: Substack LIVE, Friday, August 14, 3:00pm EST

• Coffee Break Chat with Linda Naylor: Substack LIVE, Monday, August 17 at 4:00pm EST

• Business Strategy Meeting: For Paid Subscribers, Wednesday, August 19 at 6:00pm EST

• Coffee Break Chat with Betty Williams: Substack LIVE, Thursday, August 20 at 3:00pm EST

In case you missed it, here’s where you’ll find the recording from my Coffee Break Chat with

Mira is a writer, lifelong learner, crochet enthusiast, gardener, tea drinker, and someone who believes that nourishment is about far more than what’s on the dinner table.

In this conversation we talked about what holistic nutrition actually means, why Mira started writing on Substack, the challenges and opportunities she’s found here, how she organizes the content that she writes about, the book club she’s been running for almost a decade, and how her Substack is a tangible demonstration of how she lives her message every day.

Coffee Break Chat with Mira Dessy

Recording: DIY Cookbook Proposals

If you’re even remotely interested in writing a cookbook, this class is pure gold.

One of the things I love most about how Kelsey Erin Shipman teaches this material is the way she shows you where and how to start. Starting a big project like this can often feel overwhelming, but Kelsey shows you where to start and then lays out the best path forward.

She also shows you how you can use the proposal writing process to build your platform, sharpen your focus, and flesh out all of the creative ideas rattling around in your head.

You’ll find detailed instructions for what belongs in each section of a proposal, along with examples of each section from real cookbook proposals.

Recording: DIY Cookbook Proposals

This Week! The Heart of Your Brand

Instructor:

Your loyal readers aren’t there because of what you write. They are loyal because of how your recipes, stories, and words make them feel.

In this workshop, we’ll uncover the central idea that gives your work meaning and makes readers feel connected to it. You’ll learn how to identify the feeling that people return for, articulate why readers are naturally drawn to it, and create a strategy for clearly communicating that message across your entire brand.

I could tell you this workshop will help you build a stronger brand. And it will. But, more than that, it’s about finding the language that makes every piece of your business feel unmistakably, authentically yours.

When: August 13, 5:00pm - 6:30pm EST

More Information + Register

Remember that the Mastermind for Food Writers chat is a great place to ask questions, get feedback, share ideas, and connect with other food writers on Substack.

Have a wonderful week!

-Rebecca Blackwell

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

The Food Writers Business Lab is available through the paid subscription tier of Mastermind for Food Writers. An annual membership costs $150 and includes:

• Unlimited access to every Part One instructional workshop throughout the year

• Access to recordings of every instructional session

• The opportunity to register for optional Part Two working sessions for $50 each

• A growing library of practical education created specifically for food writers, by food writers

The Food Writers Business Lab is self-funded. This means that the income generated through paid subscriptions directly supports the instructors who teach the classes. So, the number of classes scheduled are dependent on the number of paid subscriptions generated. New classes are added as funding is made available.

It’s just one more way we can support one another.

Join The Food Writers Business Lab

DIY Cookbook Proposals

Instructor:

Writing a cookbook proposal is different from writing a cookbook. It requires a different set of skills. But, they’re skills anyone can learn. Whether you’re a chef, recipe developer, food writer, content creator, or culinary professional, you can write a compelling cookbook proposal yourself. You just need to know what agents and editors are looking for and have a roadmap for getting there.

This class was taught live on August 7. Here is where you’ll find the recording. There is still time to register for part 2, on Friday, August 28.

Part 2: Implement. Whether you were able to join us for the live class or watched the recording, this is your chance to implement everything you learned in this class. Bring your homework, your questions, your roadblocks, and your challenges. Together, we’ll review what you’ve implemented, troubleshoot challenges, exchange ideas, and get thoughtful feedback from both the instructor and other food writers working toward similar goals.

When: Friday, August 28, 1:00pm-2:30pm EDT

Register for Part 2

The Heart of Your Brand

This might be the most important class I’ll ever teach because it dives into work that only a few people take the time to do: get to the heart of your brand, articulate your distinctive point of view, and figure out where you fit in the marketplace.

Not many people do it because it’s hard. It’s really, really hard. And often, we think we’ve gotten there, when in truth, we’ve stopped too soon.

One of the things that came up at the end of this class is that it takes a lot of courage to dig deep and be honest about who we really are, what we believe about our work, and what makes our perspective, and our voice, unique. It takes even more courage to lean into it. To make it exceptionally, obnoxiously clear.

To repeat it enough that we become known for it.

That’s what this class will help you do. It will help you uncover the things that make your work unique, impossible to emulate, and difficult to ignore. It will help you create a brand that people understand quickly and are drawn to. It will help you articulate what you want to be known for, and build a reputation around it.

Instructor: Rebecca Blackwell

This class was taught live on August 13. Here is where you’ll find the recording. There is still time to register for part 2, on Tuesday, September 15.

Part 2: Implement. Bring your homework, your questions, your roadblocks, and your challenges. Together, we’ll review what you’ve implemented, troubleshoot challenges, exchange ideas, and get thoughtful feedback from both the instructor and other food writers working toward similar goals.

When: Tuesday, September 15, at 12:00pm - 2:00pm EST

Register for Part 2

How To Build A Platform That Will Sell Your Book

You can be posting, showing up, and creating content consistently and still feel like your audience isn’t growing the way you expected. In many cases, the problem isn’t that you’re not doing enough. It’s that you’re focusing on only one piece of the puzzle.

In this class, Stephanie Moon will show you how readers move from discovering your work to trusting you to buying your book. You’ll learn the three essential stages of author platform growth: visibility, nurture, and conversion. You’ll learn why social media alone isn’t a full audience-building strategy, what it really takes to create lasting reader relationships, and how to spot the stage that’s missing in your own platform.

Instructor:

Part 1: Learn. The first session will be a recorded instructional workshop with an in-depth homework assignment to help you put the material into practice.

When: Thursday, September 17, 1:00pm-2:30pm EDT

Part 2: Implement. Bring your homework, your questions, your roadblocks, and your challenges. Together, we’ll review what you’ve implemented, troubleshoot challenges, exchange ideas, and get thoughtful feedback from both the instructor and other food writers working toward similar goals.

When: Thursday, September 24, 1:00pm-2:30pm EDT

More Information + Register

SEO for Food Writers

In this hands-on workshop, food writers will learn to think about SEO not as a technical burden, but as a way of building bridges from their work to their readers. Because that’s exactly what good SEO is: paths that meet readers where they are and lead them back to you.

Instructor:

Part 1: Learn. The first session will be a recorded instructional workshop with an in-depth homework assignment to help you put the material into practice.

When: October 15, 12pm-1:30pm CST

Part 2: Implement. Bring your homework, your questions, your roadblocks, and your challenges. Together, we’ll review what you’ve implemented, troubleshoot challenges, exchange ideas, and get thoughtful feedback from both the instructor and other food writers working toward similar goals.

When: October 22, 12pm-1:30pm CST

More Information + Register

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

The Food Writers Business Lab is where you’ll find practical, hands-on workshops designed to help you make meaningful progress in your business.

Throughout the year, experienced food writers lead workshops on topics like SEO, food photography, cookbook publishing, platform building, creative recipe writing, video, organizational strategies, creating digital products, and other skills essential to building a sustainable food writing business.

Every 90-minute class is focused on teaching practical strategies you can put to work immediately. You’ll leave with clear instruction, real-world examples, and homework designed to help you apply what you’ve learned to your own business.

If you are a paid subscriber, this is where you’ll find every recording in the class library.

If you’re not a paid subscriber, upgrade for access to this and every class offered in The Food Writers Business Lab. Paid subscribers also have the opportunity to join a monthly business strategy meeting and to be featured in a Substack LIVE coffee break chat.

Upgrade to Paid

Paid Subscribers: Register for the September Business Strategy Meeting

The September Business Strategy Meeting is scheduled for Wednesday, September 16 at 1pm EST.

Business Strategy Meetings are working sessions, held over zoom, for food writers who are focused on building a sustainable business. It’s an opportunity to share ideas, troubleshoot roadblocks, test strategies, and help each other make better decisions about where to invest our time and energy.

Upgrade to Paid

A few weeks ago I shared a challenge with for which I could not see a solution.

Betty responded with a simple idea that changed my mind on the spot AND has completely reshaped my strategy. Betty’s idea was simple and almost embarrassingly obvious. And that’s the problem, isn’t it? We often can’t see the solutions that are right in front of us until someone else points them out.

That is the most powerful part of this community: Consistent opportunities to give and receive the kind of feedback, solutions, and ideas that actually move our businesses forward in real and tangible ways.

That conversation made me realize something else: One of the greatest advantages of belonging to a community like this isn’t access to information. We all have access to information. It’s access to a room full of experienced food writers who are willing to think through your business with you.

I want to create more opportunities for those conversations to happen. And, that’s what these Business Strategy Meetings are about.

Once a month, paid members have the opportunity to gather to tackle real business and marketing challenges together. We share ideas, troubleshoot roadblocks, test strategies, and help each other make better decisions about where to invest our time and energy.

So far, a small group of you have become paid members and are helping support The Food Writers Business Lab. Thank you! If you’re one of them, you’ll see the replay from our last meeting and a registration button for the next meeting at the top of this page.

If you’re serious about creating a serious business as a food writer, we’d love to have you. Paid subscriptions directly fund new classes, instructors, and resources for the entire community. Here’s where to find out more about how The Food Writers Business Lab works.

Start Here.

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

Writing a cookbook proposal is different from writing a cookbook. It requires a different set of skills. But they’re skills anyone can learn. Whether you’re a chef, recipe developer, food writer, content creator, or culinary professional, you can write a compelling cookbook proposal yourself. You just need to know what agents and editors are looking for and have a roadmap for getting there.

In this class, cookbook collaborator and book proposal consultant Kelsey Erin Shipman will walk you through every section of a cookbook proposal, using her proprietary 26-page Book Proposal Checklist, developed after years of writing and consulting on dozens of book proposals.

This workshop is designed for writers who want to build their own proposal from the ground up. You’ll leave understanding not only what belongs in each section, but why publishers ask for it and how to write it in a way that strengthens your overall project.

Note from Rebecca

If you’re even remotely interested in writing a cookbook, you’ll get so much valuable, actionable information from this class.

One of the things I love most about how Kelsey teaches this material is the way she shows you where and how to start. Starting a big project like this can often feel overwhelming, but Kelsey shows you where to start and then lays out the best path forward.

She also shows you how you can use the proposal writing process to build your platform, sharpen your focus, and flesh out all of the creative ideas rattling around in your head.

You’ll find detailed instructions for what belongs in each section of a proposal, along with examples of each section from real cookbook proposals.

This class comes with Kelsey’s proprietary Book Proposal Checklist, a 26-page workbook that was developed after years of writing and consulting on dozens of book proposals. The workbook will help you get started on your own book proposal today!

If you are a paid subscriber, you’ll see the class recording below along with links below to download the Book Proposal Checklist and the class slideshow.

If you’re not a paid subscriber, upgrade for access to this and every class offered in The Food Writers Business Lab. Paid subscribers also have the opportunity to join a monthly business strategy meeting and to be featured in a Substack LIVE coffee break chat.

Upgrade to Paid

About Kelsey Shipman

Writer, Educator, Creative Partner

Kelsey Shipman is a cookbook collaborator and ghostwriter who has spent years helping chefs, recipe developers, and food writers shape cookbook ideas into proposals for traditional publishers. She is represented by Transatlantic Agency and specializes in cookbook and memoir collaborations. Kelsey is the co-founder of Write Up where she co-teaches an annual 12-week Book Proposal Intensive alongside food writer and author Hannah Howard.

Her food and travel writing has appeared in The Rumpus, The Chocolate Professor, ParentCo, Off Assignment, HuffPost, USA Today, and The Austin Chronicle. She holds an MFA in Creative Writing, has worked as an educator for more than seventeen years, and writes the Substack newsletter Cheese Toast with White People, which explores food, family, and the strange inheritance of Southern white culture.

Questions?

Here are some frequently asked questions and answers.

Send a direct message to Rebecca Blackwell, or leave a comment on this post.

About Mira

is a writer, lifelong learner, crochet enthusiast, gardener, tea drinker, and someone who believes that nourishment is about far more than what’s on the dinner table.

In this conversation we talked about what holistic nutrition actually means, why Mira started writing on Substack, the challenges and opportunities she’s found here, how she organizes the content that she writes about, the book club she’s been running for almost a decade, and how her substack is a tangible demonstration of how she lives her message every day.

We even talked about the cows that come to visit her Colorado ranch and what happened when she took down the fence that kept them out of her garden. 😂

Mira’s newsletter includes reflections on books she’s reading, walks in the woods, preparedness, simple joys, and the everyday moments that help create a healthier, more meaningful life.

Mira Dessy on Substack

Get weekly holistic nutrition and preparedness insights to help you build a nourishing kitchen, resilient lifestyle habits, and lasting peace of mind—one thoughtful choice at a time.

The goal of Mastermind for Food Writers and The Food Writers Business Lab isn’t simply to gather more information. It’s to build a better business alongside people who genuinely want to see each other succeed.

Questions?

Send a direct message to Rebecca Blackwell, or leave a comment on this post.