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:

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