Dianne Jacob, from Oakland California, writes the blog Will Write For Food (@diannej). Dianne is a writing coach and the author of published Books Will Write for Food and Grilled Pizzas & Piadinas
What celebrity or celebrity chef would you most like to break bread with? Why? Alice Waters. She has had a huge impact on the way that I cook. I’ve learned so much from her about farming and the food system.
What would your last meal be? A meal of my mother’s cooking. Chicken baked in rice, her grated vegetable fritters, a few pickled turnips, and raspberry bars for dessert.
Do you blog full time? What’s your day job? No, but I wish I could. I blog only once a week. My day job is as a writing coach, editor, and book collaborator.
What do you find most challenging about blogging? Keeping it from taking over my life. It’s the most fun thing I do, so I have to control how much time I spend on it. I’m addicted to the discussions we have about food writing, careers, book publishing, the ethics of recipe writing, and all the other fascinating topics that come up on my blog.
What effects do you think the rise of blogging has had? For food bloggers, it’s been a fantastic way to bypass the gatekeepers in traditional media and just get their work out there for everyone to read. From that has come cookbook deals, photography and food styling work, freelance food writing, spokesperson work, and for some bloggers, full-time income.
What are you most looking forward to about #FBC12? Meeting people in person rather than virtually, in front of my computer. It’s always a thrill.
Who taught you to cook? I taught myself, from recipes clipped from newspapers, once I was on my own. My mum was an amazing cook, but she wouldn’t allow me to cook with her. She didn’t want her two daughters to mess up her masterpieces!
Where do you buy your groceries and why? I plan my meals around the fruits and vege
tables I buy at the farmer’s market. They’re fresh, usually organic, and at their peak of flavor — all reasons that keep me going back week after week. Also, when the raw ingredients are this fantastic, they need very little work to taste good.
What’s the hottest item on your shopping list? (can be current foodie favourite or a desired gadget/book etc) Right now we’re getting the last figs and stone fruit at my Northern California farmer’s markets, so I am eating as many as possible. I’m not quite ready to say farewell until next year.
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