This copy is for your personal, non-commercial use only. To order presentation-ready copies for distribution to colleagues, clients or customers, use the Reprints tool at the top of any article or visit: www.mbreprints.com.
All eyes are on Washington, D.C. this year, and the focus isn't just on politics. From sustainable food policy issues brought before Congress to growing rhubarb in the White House garden, Washington Post 'Food' and 'Travel' editor Joe Yonan is watching and ready to report. Yonan got his start as a copy editor at The Boston Globe and became the jack-of-all-trades, helping out when needed writing and editing weekly sections. He jumped at the chance to cover food whenever possible, eventually becoming a staff writer in the food section. After moving to The Washington Post in 2006, he overhauled one of America's most respected food sections, adding blogs, fun columns, a social network for wine lovers, and more to breathe life into food coverage. We caught up with Yonan to discuss the path to his dream job, the importance of advertising in saving print media, and evangelizing Washington Post 'Food' through social media....
The How to Pitch series is worth its weight in gold. In just the first month I'd already benefited enough to consider the cost of joining well worth it. -- Gaen Murphree
AvantGuild benefits give you access to:
Premium content, including our How to Pitch Guides, an indispensable tool for freelance writers. view sample >
Savings of up to $35 per class on mediabistro.com courses and seminars.
Insurance discounts for freelancers and small businesses, including medical, dental, auto and home.
Lots of other professional discounts, including ZipCar (a $50 value) and your choice of magazine subscriptions (a $10 value).
Hey, How'd You Become the LA Times' Lead Travel Blogger, Jen Leo?
The How to Pitch series is worth its weight in gold. In just the first month I'd already benefited enough to consider the cost of joining well worth it.
-- Gaen Murphree
