Thanks - very helpful to hear what these expert writers are saying and suggesting. One point I would like to add... If your audience is international, then write your recipes using international measurements, temperatures, terms, etc.
Thanks for this Jack. I suddenly realised this lately and have started using both metric & US measurements even though I am quite biased and believe the more accurate metric should be the gold standard.
I am so with you on that Lerato - the whole metric system for cooking seems much more accurate in my opinion...but I do come from a restaurant perspective where accuracy is key when recreating recipes on a daily basis. Plus, I like to explain to my readers that certain ingredients vary a great deal depending on where you are... For example, a cup of flour (assuming people measure it the same way) can weigh 125 grams in America, but a cup of European flour may weigh 140 grams - that's a big difference....and also means a cup is not necessarily the same!
Going through this program and learning from my fellow Food Fellows was an honor and a privilege--both to learn new strategies and to find that many newsletter writers go through the same struggles!
Thank you once again for lots of useful advise. The one I will definitely follow: create a spreadsheet and plan 3 - 4 months of newsletter content in advance. I sometimes share vegan recipes but consider being vegan a subset of being concerned about the environment, being an animal (or better, ALL beings) lover, being worried about global warming. Which means I can write just about anything... So some planning is a good idea.
This was one of the best and most useful learning experiences I have enjoyed as a writer. Converging with my talented cohorts and being mentored by a diverse pool of writers was really inspiring and beneficial for the growth of my newsletter.
I love this quote by Ayscough: "“I think our biggest opportunity, as Substack writers, is to present access to subjects that conventional mass media overlooks, or is ill-adapted to cover. To ask the geeky questions. To get readers excited about the small, the obscure, the hyper-local, the foreign, the rare. This is, by nature, exclusive material.”"
I recently was looking at submitting an essay I had originally written for my Substack for a non-fiction contest. As I read the draft, I was so surprised and delighted by the INTIMACY in its tone, as though it weren't a classic essay but a secret letter shared with close friends. I think Substack has changed my writing more than I ever thought it would be able to -- and I agree with the above one hundred percent. Independence changes your writing in ways BEYOND just giving you permission to write about whatever you want.
This guide is packed with valuable insights for anyone looking to start a food or drinks publication on Substack. I loved the advice about building consistency and writing with authenticity—two things that align closely with what we promote through the 4K Week Poster. Just like food writing benefits from structure and clarity of purpose, the 4K Week Poster helps creators visualize their time and stay focused on meaningful projects. It’s especially helpful when planning long-term content like newsletters. Thanks for sharing such a practical and inspiring resource!
Great stuff, and not just for food writers. I'll be taking this advice.
Same!
Y’ALL! I’ve been sitting here for a year and a half without starting my newsletter and these tips are super helpful. Thank you!
Thanks - very helpful to hear what these expert writers are saying and suggesting. One point I would like to add... If your audience is international, then write your recipes using international measurements, temperatures, terms, etc.
Thanks for this Jack. I suddenly realised this lately and have started using both metric & US measurements even though I am quite biased and believe the more accurate metric should be the gold standard.
I am so with you on that Lerato - the whole metric system for cooking seems much more accurate in my opinion...but I do come from a restaurant perspective where accuracy is key when recreating recipes on a daily basis. Plus, I like to explain to my readers that certain ingredients vary a great deal depending on where you are... For example, a cup of flour (assuming people measure it the same way) can weigh 125 grams in America, but a cup of European flour may weigh 140 grams - that's a big difference....and also means a cup is not necessarily the same!
Going through this program and learning from my fellow Food Fellows was an honor and a privilege--both to learn new strategies and to find that many newsletter writers go through the same struggles!
So glad to hear this, Scott!
great advice, I had been doing many of these things but have chosen to take a break and retool so that I can move forward more strongly.
Thank you once again for lots of useful advise. The one I will definitely follow: create a spreadsheet and plan 3 - 4 months of newsletter content in advance. I sometimes share vegan recipes but consider being vegan a subset of being concerned about the environment, being an animal (or better, ALL beings) lover, being worried about global warming. Which means I can write just about anything... So some planning is a good idea.
I learned so much from this food intensive and from my fellow writers! What a joy it was to learn from one another.
I love food...
This was one of the best and most useful learning experiences I have enjoyed as a writer. Converging with my talented cohorts and being mentored by a diverse pool of writers was really inspiring and beneficial for the growth of my newsletter.
It was our pleasure, Lerato <3
Thanks, all, for the booster shot - hearing a diverse suite of methods and approaches was super helpful!
Wonderful to hear about the variety of writers and their tips, thank you for sharing! 🙌🏽
THANK YOU for all your great advice!
I love food! 🤗
A List Of Movies Depicting The Greatness Of Food: A Varied And Delectable Movie Diet!
https://moviewise.substack.com/p/a-list-of-movies-depicting-the-greatness
I love this quote by Ayscough: "“I think our biggest opportunity, as Substack writers, is to present access to subjects that conventional mass media overlooks, or is ill-adapted to cover. To ask the geeky questions. To get readers excited about the small, the obscure, the hyper-local, the foreign, the rare. This is, by nature, exclusive material.”"
I recently was looking at submitting an essay I had originally written for my Substack for a non-fiction contest. As I read the draft, I was so surprised and delighted by the INTIMACY in its tone, as though it weren't a classic essay but a secret letter shared with close friends. I think Substack has changed my writing more than I ever thought it would be able to -- and I agree with the above one hundred percent. Independence changes your writing in ways BEYOND just giving you permission to write about whatever you want.
Thanks for sharing I’d be really interested to know if there is a similar fellow or programmer for health writers?
This guide is packed with valuable insights for anyone looking to start a food or drinks publication on Substack. I loved the advice about building consistency and writing with authenticity—two things that align closely with what we promote through the 4K Week Poster. Just like food writing benefits from structure and clarity of purpose, the 4K Week Poster helps creators visualize their time and stay focused on meaningful projects. It’s especially helpful when planning long-term content like newsletters. Thanks for sharing such a practical and inspiring resource!