Joe Yonan, Food and dining editor of The Washington Post, and Beth Kracklauer, the food editor of the Off Duty section of the Wall Street Journal, lead a seminar on how to pitch, research, and write food stories for newspapers. They help us answer: How should you approach these writing opportunities differently than magazines and online outlets? What role should a news hook play in the story? Oh, and how can you pitch them, of course.
Check out the recording:
Joe Yonan is the two-time James Beard Award-winning Food and Dining editor of The Washington Post and author of “Eat Your Vegetables: Bold Recipes for the Single Cook”. Joe was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section. He writes the Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. His work from the Globe and Post has appeared in four editions of the “Best Food Writing” anthology.
Beth Kracklauer is food and drinks editor for The Wall Street Journal’s Off Duty section, where she won the 2014 James Beard Award for Food Coverage in a General Interest Publication. Prior to joining the Journal, she was an editor at Saveur, Gourmet, and other publications. Find her on Instagram and on Twitter @bethkracklauer.
Newspaper photo credit: Flickr/Jon S
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