Diversify Your Income Stream by Opening an Online Shop

Selling your own line of products can be a welcome source of extra income - here's how to do it right.

Register Now

Thinking about selling your own granola, aprons, syrups, or other products online? Thanks to website builders like Shopify and platforms like Etsy, opening an online store is easier than ever. It also comes in handy as a source of income as freelance budgets continue to tighten. Hear from three different writer/entrepreneurs about the pros and cons of selling products — and advice they wish they had learned before they started.

casey barber

Casey Barber

Founder of The Casey BarberSHOP

Casey Barber is a food writer, photographer, and illustrator; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. Food. Stories. Casey is also the founder of The Casey BarberSHOP, an online retail store for pop culture-inspired gifts.


Kristin Donnelly

Founder of Stewart & Claire

Kristin Donnelly is the author of “Modern Potluck” and is a freelance writer, editor, recipe developer, and recipe tester. While she was a food editor at Food & Wine, she launched Stewart & Claire, a line of lip balms inspired by food and cocktails. She runs this company today from her home in New Hope, PA.


Ashley Rodriguez

Owner of Not Without Salt Shop

Ashley Rodriguez is a Seattle-based food consultant, cooking instructor, food photographer, author of “Date Night In,” wife, and mother of three. As the creator of notwithoutsalt.com Ashley blogs about life as told through food. Before she began writing, Ashley worked in several professional kitchens including Wolfgang Puck’s Spago in Beverly Hills. Now, Ashley teaches in and around Seattle, and in her new storefront, the Not Without Salt Shop.


Reporting Diverse Stories: IACP + EATT

Julia Turshen, Kimberly Chou Tsun An, Chandra Ram


Don’t Forget About Email Newsletters

Ashley Carufel , Jenny G. Zhang, Sam Sifton


Cookbook Wisdom With Dorie Greenspan, Pati Jinich, and More

Dorie Greenspan, Pati Jinich, Raquel Pelzel, Judy Pray, Adeena Sussman


Finding Your Niche

Kat Kinsman, Leah Koenig, Yvonne Maffei


What Makes a Classic Cookbook?

Barbara Haber, Donna Battle Pierce, Peter Reinhart , Bonnie Slotnick, Matt Sartwell


Training the Culinary Community of Tomorrow to Reduce Food Waste Today

Mitchell Davis, Regina Northouse, Alison Tozzi Liu, Jonathan Deutsch

Stack Of Cash

The Subtle Art of Negotiating

Gabriella Gershenson, Eva Karagiorgas, Raquel Pelzel, Sarah Smith


The Making of a Food Documentary

Krista Ruane, Lydia Tenaglia


Can We Actually Make the Future Better?

Kim Severson, Kat Kinsman, Michael W. Twitty, Melissa J. Rodriguez

Fancy Restaurant

Rebellion with a Cause? The Evolution of Our Hierarchy of Taste

Krishnendu Ray, Paul Freedman, Anne E. McBride, Kate Krader, Barbara Sibley


Rethinking the Recipe: Problems and Possibilities

Von Diaz, Kristen Miglore, Raquel Pelzel, Adina Steiman


Killing It on Instagram: How To Build an Insta-Strategy

Carey Polis, Aliza J. Sokolow, Rebecca Longshore, Charissa Fay


IACP at 40: A Look Back at How We Set the Table

Nathalie Dupree, Betty Fussell, Darra Goldstein, Joe Yonan

Screen Shot 2018-07-08 at 1.19.51 PM

How to Write for Food TV

Jody Eddy, Ali Rosen, Jenna Zimmerman, Dan Kohler, Courtney Knapp


“Guilt-Free” Food: What Is Our Responsibility to Readers?

Faith Durand, Christy Harrison, Jacklyn Monk, Alex Van Buren


How to Make Parenthood Part of Your Culinary Brand

Matthew Amster-Burton, Emily Paster, Debbie Koenig


Navigating the World of Cookbook Collaboration

Jonah Straus, Raquel Pelzel, Genevieve Ko


Break Into Drink Writing

Kara Newman , Talia Baiocchi

View all Speaker Series