Let's Talk: What I've Learned (Part 1)
I've been thinking about writing this for a while. After all, Bruce and I have published quite a few books: eighteen so far, with two more after GOAT out this year (yipes!), and more now scheduled for 2012. We've created, tested, tasted, and honed over 10,000 original recipes--and have not once farmed them out or even hired someone to wash the dishes! We write a monthly column on weightwatchers.com: "Sundays in the Kitchen with Bruce and Mark." And if you can name a glossy food magazine, we've probably been in it. We've even hit a lot of the big sites. Last week was a whole goat week featuring an interview with us and five of our recipes on seriouseats.com!
All within eleven years. Whew.
Natch, I've learned a few things about this business, much of it from the outside. Bruce and I have never attended a food conference. Not once. Most of our friends are not professional foodies. (If you can believe it, we only have one friend who's a professional chef--and very few who are food writers.) And we don't do very many public appearances. As you can tell, we just don't play the game.
Still, there are things I've learned. So I thought I'd share a few. Here are three to get started:
1. Be real.
Lately, I've noticed people on twitter and facebook who are, well, disingenuous (to say the least). "Help me figure out what this recipe needs." "What recipe would you like to see in my next cookbook?" "I got an assignment from such-and-such publication--any thoughts on what I should write about?" I even saw one person tweet the other day that she was writing a novel and "what would you like to see in the third chapter?"
I call BS. I know most of these people: smart, savvy, and talented. Some have very fancy degrees; most are beyond competent. I also know they've already mostly written the article in the query--or have mapped out the book in the proposal--or have tested the recipe--or have had to submit a finished novel to a publisher to even get a contract. Nonetheless, someone somewhere has told them that in our social media world, they have to get others invested in their projects. And so without any real creativity or problem-solving, they've crafted helplessness as a way to seem likeable. Or a studied mode of indecision as a way to get famous.
It's not real--and so reads as fake.
Don't go the cheap route. In the end, your recipes and food will suffer. Because like all creativity, they have to come from a place of honesty. Otherwise, they take on the tang of blather. I'm sure you can name some cookbooks where that indeed happens.
It's fine to be insecure. I am all the time. But it's not fine to put it on and then telegraph it as a way to get known. I'm delighted to read about your real struggles, but I don't want to help you with your homework. You've got an assignment (congrats!)--someone has trusted your taste, your vibe, your voice. They believe you're the professional. I know that, you know that, we all know that. So be the professional.
2. Go low-rez.
This one is contrary to every blogging consultant out there.
People always ask me if I'm worried about all the pictures from this site finding their way across the net and into publications.
Nope. Because although I shoot in high rez, I blow the pictures down to a low rez nothingness. There's no way any publication could use them. Sure, they might show up on other websites. Maybe. But nobody could steal them and get paid for them, since they're at the lowest dpi I can register.
I hear a lot of bloggers getting all hyped over the photography. And much of it is beyond beautiful on the web. But I'd rather blow the rez down and not worry about it. My advice is to go low rez. Be beautiful, be arty, be creative; but save the high rez for your book.
3.Share.
I have never kept my contacts close to my chest. I believe that it's important to share. I realize this is counterintuitive to what most people think. But there's no point in hording. I would encourage you to be generous. I don't believe in karma at all, but I do believe as Emily Dickinson wrote that "the soul should stand ajar." It's what makes for good creativity. And the food business is all about creativity. You must do what it takes to tend and nurture your soul.
No, I don't willy-nilly pass around my agent's phone number out of respect for her privacy, but I have readily given it to people with whom I have a relationship and whose work I trust. I would rather be generous and publish nothing else than be a Scrooge and miser away my contacts.
But the key is the relationship. Some people--particularly on facebook--have begged me for contacts or referrals. Mind you, I have been wary; but yes, I've done it. And been shocked at how many never say "thank you" or (better yet) say "Oh, I know someone far higher up the chain than that." Well, great. You should use your contacts and quit trying to bum mine. And as you can imagine, those people are often the same ones who fake helplessness as a way to advance their careers. Faking it comes in all forms. And none of it helps you flourish--which is how you'll maintain and nurture your creative self.
Listen, we're all in this together, particular we members of the food community. We eat, not to furnish the body, but to help the soul flourish. And the only way to do that is with our hands open--and our hearts, too. So be generous--and thoughtful. But mostly, be real. Because it heals the soul And makes beautiful food.
advice, lessons learned, low rez photos, publishing advice
Reader Comments (10)
Great post. You are so right--feigning helplessness to encourage interaction rings fake. I also believe in low-res--but how low res are you talking about exactly? I also run my pics small, usually 3 by 4 inches or so, which limits their usefulness. As for sharing, also agree--only ever had sharing come back to cost me once in several decades, which isn't bad! Kind of feel like Burt Greene said, "Cast your bread upon the waters, and you might get back cream puffs." And if you don't, it's still okay!
This is so refreshing, thank you.
Thanks, Nancy and Lisa. I really appreciate it.
Oh, and as to picture size, Nancy: yep, about 3 x 4 is it with about 72 pixels per inch or so. Very low stuff.
M.
Mark, thank you for being generous with us and sharing the insights you've gained over a decade.
Well said, Mark & Nancy. I'm *still* often surprised by the exclusivity of some aspects of food writing, when the act of cooking and eating is very much an inclusive experience. Let's support each other; it's good karma, at the very least.
Very interesting perspective from a professional! I'm a total amateur and I feel the same way about my photos - I put them out there high res but I know they aren't that good from my point & shoot. I have no plans to upgrade to a fancier camera.
Keep doing what you are doing, Mark! I love the blog! :-)
Thanks so much, guys. I sometimes wonder if I'm writing in a void in my rural house in the middle of nowheresville. (Ooo, there's that vaunted insecurity.) I really appreciate your comments.
M.
Lovely read, Mark, I enjoyed it greatly! You're smart guys - great tip about the photos, thanks. And the other two points just reflect what we love so much about you both - your honesty, genuinity (yes, I made that word up) and your willingness, nay, eagerness to share. :)
Celia x
I'm so happy to have found your blog. Who knew it would be homemade butter fingers that would connect us. This post is so perfectly refreshing as I often struggle within the food community and my part in it. The lack of honesty can be daunting at times but that's when I turn off Twitter and Facebook and focus on the source of my passion - the food. Then all is well in the world again. :)
Ashley: Thanks for finding the blog--and I'm glad you enjoyed the post. I feel the need to call BS in the food world on almost a daily basis--mostly on twitter and facebook. I just don't believe you're asking people what recipes you should include in your feature article. If so, you need another career because you're clearly out of ideas in this one.
M.