Dearest Fliss, it is REALLY hard. Never feel like your efforts aren't enough because they are; it's just that you entered the food media world about forty years too late on account of not having been born at a time when writers could make a good living.
Renting is shit. but it shouldn't be. We could be more Germany and value this form of home occupancy, and feel safe and able to make long term plans in our chosen community without fear of having to move wherever we can find somewhere that will have us. But we're not. It's no wonder you've run out of steam, lady.
Ok I wasn't gonna cry while writing the post but now I'm crying ahaha. You are so kind, Nic, and so wise. Thank you for your support throughout everything. And yes, I think 'be more Germany' would serve us very well over here!
Don’t give up. You’re too good. Tenacity. Look out for slow burn book sales.As an aged mother of six and also ran Masterchef finalist (Anno domini) I have to be honest and say my income from writing has only provided occasional icing on the cake. Back in the day, The Sunday Post food column paid the odd bill, and a D.C.Thomson family member would sign the cheques. Couthy. Sue Lawrence recommended me for the job when she moved on to The Sunday Times. It doesn’t work like that nowadays.
I work in my husband’s GP Practice but
I’m researching my next book with enthusiasm, at the weekend or when time permits. Fortunately my current publisher is kind (contract signed 2015). Weirdly, I don’t want to finish writing this book. The book is for me so I shouldn’t really be looking for big sales, should I.... Keep writing and don’t give up the day job. Nic, your post is spot on.
Thanks for writing this Fliss! It really isn't easy to keep on keeping on, and yet it's so seductive as a food writer (and freelancer broadly) to focus on the rejections, failed projects, unrealised ideas and unchecked 'to do' list, and to downplay, diminish and quickly forget one's successes.
Huge congratulations on the new job - it sounds great, and I hope it won't keep you from food writing, but whatever writing you do will be happily received (by me and many others!).
Dear Fliss -- we are all rooting for you. And I'm sure I will like your writing wherever it appears, and on whatever topic. Let us know how where to find you/it. Good luck!
2023 was the year I found you on Twitter, took your advice about hiking snacks and bought your book for a friend's nephew who is just starting out on their own. I know things can all be a bit shit from time to time, but well done for recognising it and doing what you needed to, to get to the next good bit. My year of you has been nothing but positive, so here's hoping 2024 is positive for you too xx.
Dearest Fliss, it is REALLY hard. Never feel like your efforts aren't enough because they are; it's just that you entered the food media world about forty years too late on account of not having been born at a time when writers could make a good living.
Renting is shit. but it shouldn't be. We could be more Germany and value this form of home occupancy, and feel safe and able to make long term plans in our chosen community without fear of having to move wherever we can find somewhere that will have us. But we're not. It's no wonder you've run out of steam, lady.
Ok I wasn't gonna cry while writing the post but now I'm crying ahaha. You are so kind, Nic, and so wise. Thank you for your support throughout everything. And yes, I think 'be more Germany' would serve us very well over here!
Have a good noisy cry on me xxxx
Hello there,
Don’t give up. You’re too good. Tenacity. Look out for slow burn book sales.As an aged mother of six and also ran Masterchef finalist (Anno domini) I have to be honest and say my income from writing has only provided occasional icing on the cake. Back in the day, The Sunday Post food column paid the odd bill, and a D.C.Thomson family member would sign the cheques. Couthy. Sue Lawrence recommended me for the job when she moved on to The Sunday Times. It doesn’t work like that nowadays.
I work in my husband’s GP Practice but
I’m researching my next book with enthusiasm, at the weekend or when time permits. Fortunately my current publisher is kind (contract signed 2015). Weirdly, I don’t want to finish writing this book. The book is for me so I shouldn’t really be looking for big sales, should I.... Keep writing and don’t give up the day job. Nic, your post is spot on.
Thanks for writing this Fliss! It really isn't easy to keep on keeping on, and yet it's so seductive as a food writer (and freelancer broadly) to focus on the rejections, failed projects, unrealised ideas and unchecked 'to do' list, and to downplay, diminish and quickly forget one's successes.
Huge congratulations on the new job - it sounds great, and I hope it won't keep you from food writing, but whatever writing you do will be happily received (by me and many others!).
Dear Fliss -- we are all rooting for you. And I'm sure I will like your writing wherever it appears, and on whatever topic. Let us know how where to find you/it. Good luck!
Awh thanks Scott! It'll be on the Live for the Outdoors website for the most part, but I'll deffo be on here too for sure.
2023 was the year I found you on Twitter, took your advice about hiking snacks and bought your book for a friend's nephew who is just starting out on their own. I know things can all be a bit shit from time to time, but well done for recognising it and doing what you needed to, to get to the next good bit. My year of you has been nothing but positive, so here's hoping 2024 is positive for you too xx.
Thank you so much, Karen, this all means a helluva lot to me; I hope your pal's nephew is enjoying the book! <3 . Best wishes to you for 2024 too. xxx