This week, I’m talking to Joseph Hernandez. Joseph shares all the ins and outs of working in food media. He talks about what makes a good pitch to an editor, how working for exposure is a scam, freelancing vs. salary positions, why fact checking is a great entry into food journalism, finding opportunities locally, and his three biggest tips for starting your way into food media.
About Joseph Hernandez: Joseph is the deputy food editor of the Philadelphia Inquirer. Most recently, he served as research director at Bon Appétit and is an award-winning wine and food writer and former editor at the Chicago Tribune and Wine Enthusiast. He is a fellow of both the Poynter Institute's Leadership Academy for Diversity in Media and the National Critics Institute, the winner of the Frank G. Prial Fellowship at the Symposium for Professional Wine Writers, and a former vice-chair for the James Beard Award Restaurant and Chefs committee. **Show Notes: Joseph Hernandez on Instagram) The Philadelphia Inquirer) (food section) The Cooking Gene by Michael Twitty) Poynter Institute) What To Know About Your Rights To Unionize) What A Labor Union Is And How It Works) My books: ONE PART PLANT COOKBOOK )KNOW YOUR ENDO) Our Sponsors:
Today’s episode is supported by Buffy! Use code ONEPART for $20 off your order. Some of my favorites: BUFFY CLOUD), PUFFER BLANKET, ) HEMP LINEN DUVET COVER) And Franklin + Whitman! Use code ONEPART for 20% off your order. My favorites: Filter Square Face Scrub) *+*Midtown Village Body Scrub)
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