Life is so unpredictable.
When I gave birth to my daughter 18 years ago, I could neither write nor cook. Today, I write about food, create recipes, teach food writing, and am published in magazines, newspapers and on websites and in newsletters.
Obviously a lot happened in the interim, but what matters most is that the culinary arts were my way to expand my creativity during the years I stayed home with my children (which requires creativity in itself).
Later, three friends ganged up on me and told me to write. So I did. Much later, I combined the two thanks to an opening in the local paper. When I became a restaurant critic, I searched for inspiration in books, magazines and online, and found very little. That pushed me to write an e-book on food writing.
I’ve had food writing articles published in ByLine Magazine, The Great Blue Beacon, Working Writers, The Writing Parent, Writing Success, Inscriptions Magazine and Absolute Write. I’ve had my food articles in local newspapers, Home Cooking, BackHome, and Futures Mysterious Anthology Magazine. I dabble in creative non-fiction and won honorable mention for an essay about my house’s unearthly inhabitants. I also write short stories which have appeared in Without A Clue, Nefarious, Futures, and Handheld Crime. Thanks to the nudging of Futures’ divine publisher, Babs Lakey, I am now writing a food and mystery column for both the website and the print magazine, called Victuals and Victims.
Yet, what has been more gratifying is that my food writing students have been published in Gastronomica, Detroit Free Press, Brazzil, and on Dorf, as well as have written their own gastronimic guides to cities and published their own food e-zines and newsletters.
One of my students encouraged me to start a newsletter and website on food writing. I decided that was what I truly wanted to do next, so here I am, back into publishing.
I invite you to sign up for my FREE e-zine, "Food Writing" and to join in the food writing discussion list. May we all find our creative path between plate and pen.
Cheers,
Pam White