Food Writing Could Be Better, But It Will Need to Get Unappetizing First
Breaking The Bubble Of Food Writing: Cultivating Diverse Stories
Will Write for Food: An Interview with Dianne Jacob
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I haven’t been thrilled by my industry since before the pandemic. But when the majority of the food industry’s workforce, from farms to restaurants, are Black and brown folks facing higher risks of exposure to COVID-19, the job feels even more empty. When their already precarious health and financial safety face further attrition \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/16/21520005/doordash-prop-22-gig-workers-ab5-apps\">\u003cspan style=\"font-weight: 400\">at the polls\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.npr.org/sections/health-shots/2020/10/27/927968274/if-the-aca-falls-protecting-preexisting-conditions-could-be-harder-than-it-sound\">\u003cspan style=\"font-weight: 400\">in the Supreme Court\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, emptiness becomes desperation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year, independent restaurants, those darlings of food media, which once provided colorful characters and enchanting dishes for award-winning profiles, are closing one after the next. Those able to survive the economic realities of COVID-19, are contorting themselves to meet health guidelines just to serve the public’s eager appetite for normalcy. These are the current storylines that feed food writer’s penchant for poetic abstractions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But this gloomy landscape isn’t even the reason writing about food isn’t exciting. Rather, it’s the very premise of food writing itself. Food media’s original and arguably core mission has been to service consumers— restaurant patrons, cookbook readers and kitchen gadget enthusiasts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Food media, especially in its digital form, isn’t for everyone who eats but for the gourmand who eats better than most, or at least aspires to. As such, stories begin at consumption and its pleasures with the unsexy business of food production only mentioned if the appellation is noteworthy or quaint. Even then, production is often abstracted by the science of terroir or other precious details of manufacturing. Labor and the global politics of food production, with their racialized and exploitative hierarchies, are too bitter for food media’s preferred prose. This almost singular focus on a consumer with economic access has meant that stories investigating food’s power dynamics and disparities are funneled toward the news section. Food media’s inosculation with the food industry means the two not only share an audience but also a stomach—that is to say, when consumers feed one, the other is nourished too. And so the food industry and food media, including writing, television and filmmaking, center the same customers: the upwardly mobile consumer looking to escape themselves.\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[aside postID='bayareabites_137711,bayareabites_138686,bayareabites_138917' label='More from Ruth Gebreyesus']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">There are of course exceptions to this premise. In the ideological margins are publications and writers uncharmed by food media’s allegiance to the consumer class. These dissenters inject \u003ca href=\"https://newrepublic.com/article/156688/meatless-mondays-arent-enough\">social and environmental concerns\u003c/a>, placing the food industry inside an economic order and forecasting grave repercussions for people and the planet. The pandemic folded these margins toward the center, even if temporarily. With no grand openings to write about, food writers turned to the economic devastation from the pandemic. Suddenly, food sections were linking food insecurity to long-existing infrastructural failures; the food worker’s essential role was examined along with the absence of social protections for industry labor. The inequities laid bare by the pandemic were always present, we wrote, though we mostly had just parachuted in to the frontlines we’d previously ignored. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But even in the shock of the pandemic’s early months, our audiences’ primal appetites for consumption persisted. Readers devoured stories about pandemic cooking and how to safely get takeout and from where. This appetite for pleasure, albeit in a more utilitarian “safe mode,” was reflected by \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">\u003cspan style=\"font-weight: 400\">the bonanza experienced by food delivery companies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. If food was a vehicle for escape and pleasure before, it became salvation for consumers who baked and ate their way through the pandemic to break the monotony of shelter-in-place. We food writers obliged this hunger with a dissonant mix of articles about food banks scrambling to meet demands and essential tips on sourdough starters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, where I find myself as a food writer is refusing the tides back toward the central premise of my occupation. As somber as the pandemic’s effect on the food industry has been—an economic devastation whose repercussions will have second, third and fourth waves of their own—our audience’s gourmand desire to consume and the food media’s impulse to satisfy remain intact. I’m disheartened because this central premise never moved. Capitalist consumption is resilient and stays in place even as we scramble around it. But I’m also not surprised that nothing has changed. After all, which mainstream media sector has successfully reoriented its audiences’ tastes towards this country’s foundational disparities and their contemporary iterations? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even so, food media has a specific and different problem than music writing, where the labor around song making, from its nascent phase to a final form, is more deeply examined and tracked. (This interest in archiving certainly hasn’t solved the material disparities in the music industry which run clearly across race and gender lines.) On the other hand, mainstream food media’s segregation of food consumption and food production has not served the political and economical literacy of food writers and our audience. Have we read and written enough to draw a line from this nation’s first agricultural labor system, indentured servitude, to chattel slavery, to sharecroppers to the condition migrant laborers face today? And when food writing ventures into politics, its favorite subject is appropriation, but even then the harm is barely examined. “There is a material connection between legitimized appropriation and the conditions of freedom for Black people. But in beginning and ending the conversation on the offense and not the impact, we risk clouding the real stakes,” \u003c/span>\u003ca href=\"https://pitchfork.com/features/article/rethinking-appropriation-and-wokeness-in-pop-music/\">\u003cspan style=\"font-weight: 400\">writes Rawiya Kameir\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about the crucial context and consequence of Black music’s co-optation by non-Black people, a sentiment which applies to the food industry. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From its most essential state as nutrition to its conception as a cultural product, food is a site of conflict. In the United States alone, a global agricultural superpower, food insecurity affects \u003c/span>\u003ca href=\"https://www.feedingamerica.org/hunger-in-america/food-insecurity\">\u003cspan style=\"font-weight: 400\">1 in 9 residents\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or well over 36 million people. The labor force which services the \u003c/span>\u003ca href=\"https://money.cnn.com/2018/03/07/news/economy/top-us-exports/index.html\">\u003cspan style=\"font-weight: 400\">country’s lucrative agricultural export\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is divided across racial lines, further stratifying income disparities. In California, where the majority of the country’s fruits and nuts are grown and picked, \u003c/span>\u003ca href=\"https://www.kqed.org/news/11817261/poll-most-california-voters-support-farmworker-protections-during-the-pandemic\">\u003cspan style=\"font-weight: 400\">56%\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of farm workers are undocumented and unprotected without access to government backed unemployment and health insurance programs. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is where the seed of the food industry’s inequity grows but we mostly swallow its harvest whole, refusing to reckon with how it landed on our plates. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"The pandemic has brought some gloom, but food media’s premise was always flawed.","status":"publish","parent":0,"modified":1621631937,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1120},"headData":{"title":"Food Writing Could Be Better, But It Will Need to Get Unappetizing First | KQED","description":"The pandemic has brought some gloom, but food media’s premise was always flawed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Writing Could Be Better, But It Will Need to Get Unappetizing First","datePublished":"2020-10-29T19:00:23.000Z","dateModified":"2021-05-21T21:18:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139422 https://ww2.kqed.org/bayareabites/?p=139422","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/29/food-writing-could-be-better-but-it-will-need-to-get-unappetizing-first/","disqusTitle":"Food Writing Could Be Better, But It Will Need to Get Unappetizing First","path":"/bayareabites/139422/food-writing-could-be-better-but-it-will-need-to-get-unappetizing-first","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Nothing about being a food writer is exciting right now. I haven’t been thrilled by my industry since before the pandemic. But when the majority of the food industry’s workforce, from farms to restaurants, are Black and brown folks facing higher risks of exposure to COVID-19, the job feels even more empty. When their already precarious health and financial safety face further attrition \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/16/21520005/doordash-prop-22-gig-workers-ab5-apps\">\u003cspan style=\"font-weight: 400\">at the polls\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.npr.org/sections/health-shots/2020/10/27/927968274/if-the-aca-falls-protecting-preexisting-conditions-could-be-harder-than-it-sound\">\u003cspan style=\"font-weight: 400\">in the Supreme Court\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, emptiness becomes desperation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year, independent restaurants, those darlings of food media, which once provided colorful characters and enchanting dishes for award-winning profiles, are closing one after the next. Those able to survive the economic realities of COVID-19, are contorting themselves to meet health guidelines just to serve the public’s eager appetite for normalcy. These are the current storylines that feed food writer’s penchant for poetic abstractions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But this gloomy landscape isn’t even the reason writing about food isn’t exciting. Rather, it’s the very premise of food writing itself. Food media’s original and arguably core mission has been to service consumers— restaurant patrons, cookbook readers and kitchen gadget enthusiasts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Food media, especially in its digital form, isn’t for everyone who eats but for the gourmand who eats better than most, or at least aspires to. As such, stories begin at consumption and its pleasures with the unsexy business of food production only mentioned if the appellation is noteworthy or quaint. Even then, production is often abstracted by the science of terroir or other precious details of manufacturing. Labor and the global politics of food production, with their racialized and exploitative hierarchies, are too bitter for food media’s preferred prose. This almost singular focus on a consumer with economic access has meant that stories investigating food’s power dynamics and disparities are funneled toward the news section. Food media’s inosculation with the food industry means the two not only share an audience but also a stomach—that is to say, when consumers feed one, the other is nourished too. And so the food industry and food media, including writing, television and filmmaking, center the same customers: the upwardly mobile consumer looking to escape themselves.\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137711,bayareabites_138686,bayareabites_138917","label":"More from Ruth Gebreyesus "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">There are of course exceptions to this premise. In the ideological margins are publications and writers uncharmed by food media’s allegiance to the consumer class. These dissenters inject \u003ca href=\"https://newrepublic.com/article/156688/meatless-mondays-arent-enough\">social and environmental concerns\u003c/a>, placing the food industry inside an economic order and forecasting grave repercussions for people and the planet. The pandemic folded these margins toward the center, even if temporarily. With no grand openings to write about, food writers turned to the economic devastation from the pandemic. Suddenly, food sections were linking food insecurity to long-existing infrastructural failures; the food worker’s essential role was examined along with the absence of social protections for industry labor. The inequities laid bare by the pandemic were always present, we wrote, though we mostly had just parachuted in to the frontlines we’d previously ignored. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But even in the shock of the pandemic’s early months, our audiences’ primal appetites for consumption persisted. Readers devoured stories about pandemic cooking and how to safely get takeout and from where. This appetite for pleasure, albeit in a more utilitarian “safe mode,” was reflected by \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">\u003cspan style=\"font-weight: 400\">the bonanza experienced by food delivery companies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. If food was a vehicle for escape and pleasure before, it became salvation for consumers who baked and ate their way through the pandemic to break the monotony of shelter-in-place. We food writers obliged this hunger with a dissonant mix of articles about food banks scrambling to meet demands and essential tips on sourdough starters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, where I find myself as a food writer is refusing the tides back toward the central premise of my occupation. As somber as the pandemic’s effect on the food industry has been—an economic devastation whose repercussions will have second, third and fourth waves of their own—our audience’s gourmand desire to consume and the food media’s impulse to satisfy remain intact. I’m disheartened because this central premise never moved. Capitalist consumption is resilient and stays in place even as we scramble around it. But I’m also not surprised that nothing has changed. After all, which mainstream media sector has successfully reoriented its audiences’ tastes towards this country’s foundational disparities and their contemporary iterations? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even so, food media has a specific and different problem than music writing, where the labor around song making, from its nascent phase to a final form, is more deeply examined and tracked. (This interest in archiving certainly hasn’t solved the material disparities in the music industry which run clearly across race and gender lines.) On the other hand, mainstream food media’s segregation of food consumption and food production has not served the political and economical literacy of food writers and our audience. Have we read and written enough to draw a line from this nation’s first agricultural labor system, indentured servitude, to chattel slavery, to sharecroppers to the condition migrant laborers face today? And when food writing ventures into politics, its favorite subject is appropriation, but even then the harm is barely examined. “There is a material connection between legitimized appropriation and the conditions of freedom for Black people. But in beginning and ending the conversation on the offense and not the impact, we risk clouding the real stakes,” \u003c/span>\u003ca href=\"https://pitchfork.com/features/article/rethinking-appropriation-and-wokeness-in-pop-music/\">\u003cspan style=\"font-weight: 400\">writes Rawiya Kameir\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about the crucial context and consequence of Black music’s co-optation by non-Black people, a sentiment which applies to the food industry. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From its most essential state as nutrition to its conception as a cultural product, food is a site of conflict. In the United States alone, a global agricultural superpower, food insecurity affects \u003c/span>\u003ca href=\"https://www.feedingamerica.org/hunger-in-america/food-insecurity\">\u003cspan style=\"font-weight: 400\">1 in 9 residents\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or well over 36 million people. The labor force which services the \u003c/span>\u003ca href=\"https://money.cnn.com/2018/03/07/news/economy/top-us-exports/index.html\">\u003cspan style=\"font-weight: 400\">country’s lucrative agricultural export\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is divided across racial lines, further stratifying income disparities. In California, where the majority of the country’s fruits and nuts are grown and picked, \u003c/span>\u003ca href=\"https://www.kqed.org/news/11817261/poll-most-california-voters-support-farmworker-protections-during-the-pandemic\">\u003cspan style=\"font-weight: 400\">56%\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of farm workers are undocumented and unprotected without access to government backed unemployment and health insurance programs. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is where the seed of the food industry’s inequity grows but we mostly swallow its harvest whole, refusing to reckon with how it landed on our plates. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139422/food-writing-could-be-better-but-it-will-need-to-get-unappetizing-first","authors":["11625"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_16664","bayareabites_16628","bayareabites_17013","bayareabites_8948","bayareabites_17015","bayareabites_17016","bayareabites_17014","bayareabites_16663"],"featImg":"bayareabites_139423","label":"bayareabites"},"bayareabites_123211":{"type":"posts","id":"bayareabites_123211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123211","score":null,"sort":[1512358644000]},"guestAuthors":[],"slug":"breaking-the-bubble-of-food-writing-cultivating-diverse-stories","title":"Breaking The Bubble Of Food Writing: Cultivating Diverse Stories","publishDate":1512358644,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In the late 1980s, a friend gave me a T-shirt emblazoned with the words \"BLACK BY POPULAR DEMAND.\" That gift came during a time when strong expressions and affirmations of black identity enjoyed a surge of popularity not seen since the 1960s. I've been thinking a lot about that catch phrase in the context of the recent, vibrant discussions about the place of African-Americans in today's national food scene. For people of color who want to tell food stories, \"Black by Popular Demand\" poignantly exposes the twin challenges we face: getting the key decision-makers in mainstream food media (I call them \"gatekeepers\") to desire our stories, and getting our own communities to devour our work.\u003c/p>\n\u003cp>Except for those times we self-publish, food writers try to persuade gatekeepers to publish our work. Gatekeepers are those who determine what content will go in magazines, newspapers, radio shows or websites; those who decide which book manuscripts to purchase, publish and market; those who book speakers for events, and those who approve projects and book appearances for television shows. I've been involved in food media for a decade, and I've interacted with gatekeepers in all of the fields above. Overwhelmingly, the food media gatekeepers I've met and worked with are white.\u003c/p>\n\u003cp>Just because a gatekeeper is white doesn't mean a dead end for my food-writing endeavors. In fact, many have seen value in my work, and have given me opportunities to share my passion for African-American foodways. Though I fantasize about it, I certainly don't expect every gatekeeper to immediately fall in love with my ideas for content. Rejection is part of the game. Yet, collectively, these gatekeepers continue to do things that are frustrating. Things that unnecessarily limit the opportunities for writers who want to share diverse food stories with a broader audience. Things that remain puzzling in the year 2017. What follows bears on my experience as someone who writes about African-American foodways, but other food writers of color have shared similar experiences with me.\u003c/p>\n\u003cp>The first, and probably most pervasive, challenge is that writers of color are often limited to writing about their traditional foods, while white writers are given much more latitude to explore a wide variety of cuisines beyond their immediate expertise. This not only applies to writing assignments from an employer or freelance work, but to getting a food media job. An established food writer of color, speaking on the condition of anonymity for fear of jeopardizing her ability to get assignments from editors, shared with me a failed attempt to get a senior-level editing job at a major food magazine. Despite an excellent resume featuring this person's work experience as a trained chef, author and ghost-writer of several successful and award-winning cookbooks and freelance pieces on several types of cuisines, this person was turned down for the position. Why? Because the magazine's gatekeeper making the hiring decision said that\u003cstrong> \u003c/strong>the applicant's expertise in ethnic cuisine wasn't transferable to a mainstream publication.\u003c/p>\n\u003cp>My personal \"favorite\" is the pervading and persistent belief that the only appropriate time for disseminating African-American food stories is on the Martin Luther King Jr. federal holiday or during \"Black History Month,\" which happens in February. I thought the word was out by now that black people, just like everyone else, cook and eat all year long. Perhaps not. Yet, other ethnic groups aren't so arbitrarily constrained. Imagine mostly reading about Chinese food around the lunar New Year celebration, about French food on Bastille Day, about Italian food on Columbus Day and about Mexican food on Cinco de Mayo. I have pitched stories that offered a roundup of black-owned restaurants in a particular city in order to highlight the diverse culinary expressions of African-heritage cuisines in that city's dining scene. In order to get a \"hook\" for their readers, editors have suggested running the piece in February. There's an entire world of food out there waiting to be explored, but we tend to hear about the same cuisines over and over again. This happens despite growing evidence that Americans are more curious about different cuisines than ever before. For the moment, diverse food writers take comfort that stories are getting published at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another mystifying occurrence is the ongoing invisibility of African-Americans in food stories that have an obvious African-American connection. How many more \"Best Southern Chef,\" \"Best Southern Restaurant\" or \"Best Barbecue\" articles (particularly ones with lists) and television shows must we read and watch that overwhelmingly feature white people? With 46 million black people living in the United States, isn't it possible that there's one African-American who can cook and has a good story to tell?\u003c/p>\n\u003cp>The final head-scratcher comes when media outlets finally choose to feature an African-American food story, and a white writer gets the assignment. Am I arguing that only people of a certain race should write food stories about their culture? No. I'm arguing for more balance in who gets the writing assignment. Depending upon the angle sought, an African-American writer may be able to tell a story with more dimension than someone unfamiliar with the culture. At the very least, that writer will avoid the kinds of mistakes that get people in a lot of trouble on social media.\u003c/p>\n\u003cp>I could go on, but one must ask, \"Why does this stuff keep happening?\" Having worked with a lot of these gatekeepers, I don't think that the main problem is overt racism. We're seeing the end product of an industry full of people living in a bubble. The gatekeepers tend to be cut from the same cheesecloth in terms of race, class and culture, and their professional and social circles are filled with similar people. This mix leads to a very narrow view of what's possible and interesting in the food universe, and an echo chamber in terms of what's trendy. Thus, the gatekeepers believe that their customers want stories from a certain range of subjects, and we readers and viewers get those stories \u003cem>ad nauseum\u003c/em>. The gatekeepers may believe that they are casting a broad net, but it's actually fairly limited when diverse perspectives are taken into account.\u003c/p>\n\u003cp>Given the intense competition for consumers, one would think that the gatekeepers would try to grow their following with diverse stories and writers. Instead, they squeeze every ounce from proven formulas of success in terms of subjects and storytellers. So, how do we get the gatekeepers to realize that diversity doesn't mean showcasing different types of fascinating white people? The simplest answers are that we need more diversity amongst the gatekeepers, and more white gatekeepers who truly make diverse storytelling a priority, take more risks and make more of an effort to find and hire diverse food writers.\u003c/p>\n\u003cp>Yet, not all of the heavy lifting on this subject needs to be done by the gatekeepers. Food writers of color need to keep pitching ideas, continue seeking innovative ways to share diverse stories, keep the gatekeepers accountable when they fall short, and seek gate-keeping jobs when they become available. Consumers who want diverse stories need to support food writers of color by purchasing our creative products, reading our blogs, attending our presentations, suggesting we speak at presentations, and sharing our content on social media, because that has become the way that many gatekeepers measure success.\u003c/p>\n\u003cp>Most importantly, we have to continue growing our consumer market beyond cookbooks to include writing about food culture and food history. This will be challenging. As one person said while contemplating whether or not to attend one of my book talks: \"I don't want to hear some brother talk about soul food. \u003cem>I want to eat it!\u003c/em>\" It was kind of hard to argue with him. The main point is that gatekeepers are constantly making business decisions, and evidence of a strong consumer demand should tip the scales in favor of more diversity.\u003c/p>\n\u003cp>We all have some work to do to raise the visibility of diverse food stories and have diverse cultures acknowledged for their culinary contributions to our national food scene. Given the recent success of African-American-authored blogs, cookbooks and culinary histories, one can no longer argue with a straight face that there is no market for these stories. Unfortunately, some gatekeepers will continue to limit the opportunity for diverse food stories to be told, but others are trying.\u003c/p>\n\u003cp>Just recently, a gatekeeper for a popular, food-oriented website reached out to me to find diverse voices to include in a regional barbecue story. Diverse food stories are out there, and they are easier to find than one might think. Who's ready to forage and harvest the bounty?\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Adrian Miller is the author of the James Beard Award-winning book\u003c/em> Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.\u003cem> His latest book is \u003c/em>The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.\u003c/p>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The world of food is vast, but we tend to hear about the same cuisines over and over again. So how do we tip the scales in favor of more diversity among food writers?","status":"publish","parent":0,"modified":1512358644,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1568},"headData":{"title":"Breaking The Bubble Of Food Writing: Cultivating Diverse Stories | KQED","description":"The world of food is vast, but we tend to hear about the same cuisines over and over again. So how do we tip the scales in favor of more diversity among food writers?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Breaking The Bubble Of Food Writing: Cultivating Diverse Stories","datePublished":"2017-12-04T03:37:24.000Z","dateModified":"2017-12-04T03:37:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123211 https://ww2.kqed.org/bayareabites/?p=123211","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/03/breaking-the-bubble-of-food-writing-cultivating-diverse-stories/","disqusTitle":"Breaking The Bubble Of Food Writing: Cultivating Diverse Stories","nprByline":"Adrian Miller, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"LA Johnson/NPR","nprStoryId":"567810864","nprApiLink":"http://api.npr.org/query?id=567810864&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/12/03/567810864/breaking-the-bubble-of-food-writing-cultivating-diverse-stories?ft=nprml&f=567810864","nprRetrievedStory":"1","nprPubDate":"Sun, 03 Dec 2017 08:00:00 -0500","nprStoryDate":"Sun, 03 Dec 2017 08:00:19 -0500","nprLastModifiedDate":"Sun, 03 Dec 2017 08:00:19 -0500","path":"/bayareabites/123211/breaking-the-bubble-of-food-writing-cultivating-diverse-stories","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the late 1980s, a friend gave me a T-shirt emblazoned with the words \"BLACK BY POPULAR DEMAND.\" That gift came during a time when strong expressions and affirmations of black identity enjoyed a surge of popularity not seen since the 1960s. I've been thinking a lot about that catch phrase in the context of the recent, vibrant discussions about the place of African-Americans in today's national food scene. For people of color who want to tell food stories, \"Black by Popular Demand\" poignantly exposes the twin challenges we face: getting the key decision-makers in mainstream food media (I call them \"gatekeepers\") to desire our stories, and getting our own communities to devour our work.\u003c/p>\n\u003cp>Except for those times we self-publish, food writers try to persuade gatekeepers to publish our work. Gatekeepers are those who determine what content will go in magazines, newspapers, radio shows or websites; those who decide which book manuscripts to purchase, publish and market; those who book speakers for events, and those who approve projects and book appearances for television shows. I've been involved in food media for a decade, and I've interacted with gatekeepers in all of the fields above. Overwhelmingly, the food media gatekeepers I've met and worked with are white.\u003c/p>\n\u003cp>Just because a gatekeeper is white doesn't mean a dead end for my food-writing endeavors. In fact, many have seen value in my work, and have given me opportunities to share my passion for African-American foodways. Though I fantasize about it, I certainly don't expect every gatekeeper to immediately fall in love with my ideas for content. Rejection is part of the game. Yet, collectively, these gatekeepers continue to do things that are frustrating. Things that unnecessarily limit the opportunities for writers who want to share diverse food stories with a broader audience. Things that remain puzzling in the year 2017. What follows bears on my experience as someone who writes about African-American foodways, but other food writers of color have shared similar experiences with me.\u003c/p>\n\u003cp>The first, and probably most pervasive, challenge is that writers of color are often limited to writing about their traditional foods, while white writers are given much more latitude to explore a wide variety of cuisines beyond their immediate expertise. This not only applies to writing assignments from an employer or freelance work, but to getting a food media job. An established food writer of color, speaking on the condition of anonymity for fear of jeopardizing her ability to get assignments from editors, shared with me a failed attempt to get a senior-level editing job at a major food magazine. Despite an excellent resume featuring this person's work experience as a trained chef, author and ghost-writer of several successful and award-winning cookbooks and freelance pieces on several types of cuisines, this person was turned down for the position. Why? Because the magazine's gatekeeper making the hiring decision said that\u003cstrong> \u003c/strong>the applicant's expertise in ethnic cuisine wasn't transferable to a mainstream publication.\u003c/p>\n\u003cp>My personal \"favorite\" is the pervading and persistent belief that the only appropriate time for disseminating African-American food stories is on the Martin Luther King Jr. federal holiday or during \"Black History Month,\" which happens in February. I thought the word was out by now that black people, just like everyone else, cook and eat all year long. Perhaps not. Yet, other ethnic groups aren't so arbitrarily constrained. Imagine mostly reading about Chinese food around the lunar New Year celebration, about French food on Bastille Day, about Italian food on Columbus Day and about Mexican food on Cinco de Mayo. I have pitched stories that offered a roundup of black-owned restaurants in a particular city in order to highlight the diverse culinary expressions of African-heritage cuisines in that city's dining scene. In order to get a \"hook\" for their readers, editors have suggested running the piece in February. There's an entire world of food out there waiting to be explored, but we tend to hear about the same cuisines over and over again. This happens despite growing evidence that Americans are more curious about different cuisines than ever before. For the moment, diverse food writers take comfort that stories are getting published at all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another mystifying occurrence is the ongoing invisibility of African-Americans in food stories that have an obvious African-American connection. How many more \"Best Southern Chef,\" \"Best Southern Restaurant\" or \"Best Barbecue\" articles (particularly ones with lists) and television shows must we read and watch that overwhelmingly feature white people? With 46 million black people living in the United States, isn't it possible that there's one African-American who can cook and has a good story to tell?\u003c/p>\n\u003cp>The final head-scratcher comes when media outlets finally choose to feature an African-American food story, and a white writer gets the assignment. Am I arguing that only people of a certain race should write food stories about their culture? No. I'm arguing for more balance in who gets the writing assignment. Depending upon the angle sought, an African-American writer may be able to tell a story with more dimension than someone unfamiliar with the culture. At the very least, that writer will avoid the kinds of mistakes that get people in a lot of trouble on social media.\u003c/p>\n\u003cp>I could go on, but one must ask, \"Why does this stuff keep happening?\" Having worked with a lot of these gatekeepers, I don't think that the main problem is overt racism. We're seeing the end product of an industry full of people living in a bubble. The gatekeepers tend to be cut from the same cheesecloth in terms of race, class and culture, and their professional and social circles are filled with similar people. This mix leads to a very narrow view of what's possible and interesting in the food universe, and an echo chamber in terms of what's trendy. Thus, the gatekeepers believe that their customers want stories from a certain range of subjects, and we readers and viewers get those stories \u003cem>ad nauseum\u003c/em>. The gatekeepers may believe that they are casting a broad net, but it's actually fairly limited when diverse perspectives are taken into account.\u003c/p>\n\u003cp>Given the intense competition for consumers, one would think that the gatekeepers would try to grow their following with diverse stories and writers. Instead, they squeeze every ounce from proven formulas of success in terms of subjects and storytellers. So, how do we get the gatekeepers to realize that diversity doesn't mean showcasing different types of fascinating white people? The simplest answers are that we need more diversity amongst the gatekeepers, and more white gatekeepers who truly make diverse storytelling a priority, take more risks and make more of an effort to find and hire diverse food writers.\u003c/p>\n\u003cp>Yet, not all of the heavy lifting on this subject needs to be done by the gatekeepers. Food writers of color need to keep pitching ideas, continue seeking innovative ways to share diverse stories, keep the gatekeepers accountable when they fall short, and seek gate-keeping jobs when they become available. Consumers who want diverse stories need to support food writers of color by purchasing our creative products, reading our blogs, attending our presentations, suggesting we speak at presentations, and sharing our content on social media, because that has become the way that many gatekeepers measure success.\u003c/p>\n\u003cp>Most importantly, we have to continue growing our consumer market beyond cookbooks to include writing about food culture and food history. This will be challenging. As one person said while contemplating whether or not to attend one of my book talks: \"I don't want to hear some brother talk about soul food. \u003cem>I want to eat it!\u003c/em>\" It was kind of hard to argue with him. The main point is that gatekeepers are constantly making business decisions, and evidence of a strong consumer demand should tip the scales in favor of more diversity.\u003c/p>\n\u003cp>We all have some work to do to raise the visibility of diverse food stories and have diverse cultures acknowledged for their culinary contributions to our national food scene. Given the recent success of African-American-authored blogs, cookbooks and culinary histories, one can no longer argue with a straight face that there is no market for these stories. Unfortunately, some gatekeepers will continue to limit the opportunity for diverse food stories to be told, but others are trying.\u003c/p>\n\u003cp>Just recently, a gatekeeper for a popular, food-oriented website reached out to me to find diverse voices to include in a regional barbecue story. Diverse food stories are out there, and they are easier to find than one might think. Who's ready to forage and harvest the bounty?\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Adrian Miller is the author of the James Beard Award-winning book\u003c/em> Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.\u003cem> His latest book is \u003c/em>The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.\u003c/p>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123211/breaking-the-bubble-of-food-writing-cultivating-diverse-stories","authors":["byline_bayareabites_123211"],"categories":["bayareabites_11028","bayareabites_2407","bayareabites_1865"],"tags":["bayareabites_8948"],"featImg":"bayareabites_123212","label":"bayareabites"},"bayareabites_22853":{"type":"posts","id":"bayareabites_22853","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22853","score":null,"sort":[1297186138000]},"guestAuthors":[],"slug":"will-write-for-food-dianne-jacob","title":"Will Write for Food: An Interview with Dianne Jacob","publishDate":1297186138,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n","blocks":[],"excerpt":"Are you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- Dianne Jacob, Oakland resident and author of \u003cem>Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/em>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\"\u003c/strong> ","status":"publish","parent":0,"modified":1297186239,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":924},"headData":{"title":"Will Write for Food: An Interview with Dianne Jacob | KQED","description":"Are you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- Dianne Jacob, Oakland resident and author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, is here to help. Today, she will answer the pressing question: "How can I get started in food writing if I have no formal background?" ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Will Write for Food: An Interview with Dianne Jacob","datePublished":"2011-02-08T17:28:58.000Z","dateModified":"2011-02-08T17:30:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"22853 http://blogs.kqed.org/bayareabites/?p=22853","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/08/will-write-for-food-dianne-jacob/","disqusTitle":"Will Write for Food: An Interview with Dianne Jacob","path":"/bayareabites/22853/will-write-for-food-dianne-jacob","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22853/will-write-for-food-dianne-jacob","authors":["5120"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_2407","bayareabites_1865"],"tags":["bayareabites_48","bayareabites_8949","bayareabites_8950","bayareabites_8948"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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