On becoming a freelance writer.

This morning as I sat at my desk to begin my first day as full-time writer/editor for writes4food, I opened my notebook to jot down a gameplan for the week. I turned to a random page and found notes that I’d made several months ago as I began making serious plans to take this leap. I wish I’d dated the page where I made this list:

What is writes4food about?

  • eating simply
  • eating locally
  • eating seasonally
  • fun and passion
  • a non-expert expert
  • friendly and approachable
  • fallible and eager to learn
  • Midwest-focused
  • collaborative

My notes laid out the steps I would take to pursue this crazy goal: develop a website, find a designer to create the graphics, research food publications and online communities to which I can contribute my voice. I’m well on my way.

I got serious about making a career transition at the beginning of this year. But the seeds were planted a reallyreallyreally long time ago. It’s only now that I’ve figured out how to combine two things I’m passionate about: writing and food. We’ll see where this goes. We’ll see.

Along the way, I’ll be posting new seasonal recipes, food finds, cooking inspiration and gardening a-has at least three times per week. I hope that writes4food will become its own little community, with readers like you sharing your own ideas and experience.

So, welcome to the new and vastly improved writes4food. Pull up a kitchen stool and grab a cup of coffee. Let me know how you’re doing.

14 thoughts on “On becoming a freelance writer.

  1. I’ve got my coffee and I can’t wait to collaborate! Welcome to the world of full-time freelancing Bryn! You’ll do great!

  2. Congratulations Bryn!
    Eating simply, locally, seasonally, Midwest-focused. You’ve got my attention! I’ll be watching and reading! Blessings on your new venture.

  3. Bryn,
    I like your focus on food! Best wishes to your new adventure!!!

  4. Hi Bryn – I have a client here in the Northwest called the Olympic Culinary Loop. It is a regionally-based group of producers, growers and servers of Olympic Coast Cuisine food. They are all about seasonal/local/artisanal, and they are well along in their start-up. I thought you might like to check them out. Here’s the link: http://www.olympicculinaryloop.com/
    Best of luck with your new venture!

  5. Happy First Day! Hope you toasted this occasion with some super creative drink – btw, consider this a request for summery drink suggestions…

  6. Yippee! Best wishes on your new adventure, Bryn.

    I look forward to following the blog. We just signed up for our very first CSA this summer, so I’ll have lots of Midwest veggies to cook and experiment with!

    Chicago has lots of great local food communities and resources, so if you need suggestions — or your writing brings you to Chicago — you know who to call 🙂

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