Thank you (and proud of you) for writing and publishing this. I know it wasn't easy, but you are saying and feeling what so many in this field think, feel, and say every damn day. The industry has been in a tailspin for years and it just continues to get harder to cobble together a decent living.
To be a journalist/writer is to love telling stories and you, my friend, are one of the best storytellers around. Thank you for your voice. Thank you for your perseverance. Thank you for speaking your truth. Thank you for being you.
(and I hope you get more paid subscribers out of this. you deserve it. 🤗)
Great piece. I’ll add to the transparency. I never made more than 40k in any given year as a full time food freelancer. I could have I suppose done corporate work etc to boost but wanted to focus only on food. If I’m gonna do corporate work I’ll do more lucrative corporate work with full benefits and make food my side gig as I do now.
One thing I do want to comment on tho is the assertion that publications don’t have sufficient funds. It’s true they don’t pay well but that’s because they took advantage of freelancers who didn’t understand or protect their value.
Trib is owned by a hedge fund
Time Out has the capital to invest millions in food halls
Condé Nast pays millions to executives and editors
Infatuation is owned by JP Morgan Chase
Vox had 600 million in revenue in 2022, tho reportedly down by 15% in 2023.
Etc etc
Yes the advertising models suck and revenue has declined no doubt. But the problem is all the overhead. That’s why agile orgs like say Block Club can succeed because they realize the investment is writers and reporters not in car service of huge salaries for their executives.
I do have empathy that if one is committed to do this thing it’s really hard not to accept the lower pay and just get on with it. I did it myself for a long time.
I hear that. Thanks for that clarification. I would argue editors are also carrying water for their publications. But also I have empathy for that as well because they’re in a tough spot too.
Great story Marge. Love this.. “there are just as many who do this work because they love and believe in it, full stop. So if you love to read, if you’ve ever felt changed—even a quarter of an inch—by a piece of written storytelling, if you care about truth-seeking, holding the powerful to account, and the survival of your city or town’s written histories, please support writers and journalists”
Thanks for writing this. Interviews are the hardest for me: transcribing, pulling out quotes, going back to make sure I got the context right. Takes forever.
Thanks, for writing about the ins and outs of being a freelance food writer. I hope you writing this will help others understand the importance of food writers and writers. It is hard work.
I'm a wine writer, and when I went full time to (attempt) to travel through expensive a** wine country and build my audience, the bar owner I was working for referred to it as "sabbatical." Ha! It really is a story in itself, trying to piece together a living as a freelance food or bev writer while everyone around you assumes you're somewhere in a hammock with a Mai Tai. So this was comforting to read, sadly.
Oh god, should we start a club? I'm glad this offered a little comfort to you, as you laze in your hammock raking in the cash (lol). You're not alone! <3
Thank you SO MUCH for writing this. It must have been hard to say. That's why I always tell people just how much I make on my side gigs (incl Substack) if they want to know.
Thank you (and proud of you) for writing and publishing this. I know it wasn't easy, but you are saying and feeling what so many in this field think, feel, and say every damn day. The industry has been in a tailspin for years and it just continues to get harder to cobble together a decent living.
To be a journalist/writer is to love telling stories and you, my friend, are one of the best storytellers around. Thank you for your voice. Thank you for your perseverance. Thank you for speaking your truth. Thank you for being you.
(and I hope you get more paid subscribers out of this. you deserve it. 🤗)
It's so true. But we storytellers just can't quit it! Thank you for the support and the LOVE and for doing what you do!
Great piece. I’ll add to the transparency. I never made more than 40k in any given year as a full time food freelancer. I could have I suppose done corporate work etc to boost but wanted to focus only on food. If I’m gonna do corporate work I’ll do more lucrative corporate work with full benefits and make food my side gig as I do now.
One thing I do want to comment on tho is the assertion that publications don’t have sufficient funds. It’s true they don’t pay well but that’s because they took advantage of freelancers who didn’t understand or protect their value.
Trib is owned by a hedge fund
Time Out has the capital to invest millions in food halls
Condé Nast pays millions to executives and editors
Infatuation is owned by JP Morgan Chase
Vox had 600 million in revenue in 2022, tho reportedly down by 15% in 2023.
Etc etc
Yes the advertising models suck and revenue has declined no doubt. But the problem is all the overhead. That’s why agile orgs like say Block Club can succeed because they realize the investment is writers and reporters not in car service of huge salaries for their executives.
I do have empathy that if one is committed to do this thing it’s really hard not to accept the lower pay and just get on with it. I did it myself for a long time.
Thanks for the support and for sharing your experience! To be clear, I said editors have insufficient funds, not publishers!
I hear that. Thanks for that clarification. I would argue editors are also carrying water for their publications. But also I have empathy for that as well because they’re in a tough spot too.
Tough spot--what a concept! 🫠
"[E]mpathy and critical thinking, self-love and self-loathing"—yes!
And curiosity, forever ♥️
Great story Marge. Love this.. “there are just as many who do this work because they love and believe in it, full stop. So if you love to read, if you’ve ever felt changed—even a quarter of an inch—by a piece of written storytelling, if you care about truth-seeking, holding the powerful to account, and the survival of your city or town’s written histories, please support writers and journalists”
❤️ ❤️ ❤️
I miss your old food blog. I learned to love eggplant from your mother’s Eggplant Parmesan recipe.
That's a very good recipe! Do you have it still? I actually republished it here in 2021: https://www.salon.com/2021/06/12/my-favorite-simplest-eggplant-parm-yep-this-recipe-is-as-easy-as-it-gets/
By the way, that will be a first when I return home.
It's the most comforting!
I’m in Prague at the moment, so at the moment mother’s Eggplant Parmesan sound's fabulous! 🤣
Just saying Hello to a fellow Hennessy!
Hi back!! 🫶🏻
Thanks for writing this. Interviews are the hardest for me: transcribing, pulling out quotes, going back to make sure I got the context right. Takes forever.
I understand! This one has been mostly a matter of practice for me. It'll get better! <3
Thank you. ❤️
You’re welcome! 🥹
Thanks, for writing about the ins and outs of being a freelance food writer. I hope you writing this will help others understand the importance of food writers and writers. It is hard work.
I hope so, too! Thank you for reading it and for reaching out. And for being a writer! <3
I'm a wine writer, and when I went full time to (attempt) to travel through expensive a** wine country and build my audience, the bar owner I was working for referred to it as "sabbatical." Ha! It really is a story in itself, trying to piece together a living as a freelance food or bev writer while everyone around you assumes you're somewhere in a hammock with a Mai Tai. So this was comforting to read, sadly.
Oh god, should we start a club? I'm glad this offered a little comfort to you, as you laze in your hammock raking in the cash (lol). You're not alone! <3
Yes, we should start a club! Ha!
In it for all the right reasons! No “richer” feeling than truly loving the work that you do.
♥️!
Thank you SO MUCH for writing this. It must have been hard to say. That's why I always tell people just how much I make on my side gigs (incl Substack) if they want to know.
You’re SUPER welcome! It was incredibly hard to publish this. I’m really glad you tell people what you make. Also, I think you’re fucking wonderful.
Hear, hear! Well done, Marge. Keep on doing what you do; we see you and it means a lot to us. (Also keep droppin' those well-placed F-bombs.)
You fucking BET. Thank you for the support!