MediaJobsDaily FishbowlNY FishbowlDC FishbowlLA

Teaching and Writing

MediabistroEDU Summer Sale- $75 OFF Courses

MediabistroEDU wants this to be your best summer yet. That’s why we’re offering $75 OFF all courses and boot camps with code SUN75. Before you head to the beach, set your goals for the summer and register for one of our courses to guarantee you meet them!

Put down your chick lit novel and write your own, expand your knowledge and learn the best social media practices, or rework your digital content strategy to optimize your brand’s audience online!  Whatever your goal is, our courses are guaranteed to make Summer 2014 your most productive one yet with our expert instructors, career driven topics, and thorough curriculums.

So make the most of your summer and register for any of our online courses, in-person courses, or online boot camps today!

Mediabistro Course

Mediabistro Job Fair

Mediabistro Job FairLand your next big gig! Join us on Janaury 27  at the Altman Building in New York City for an incredible opportunity to meet with hiring managers from the top New York media companies, network with other professionals and industry leaders, and land your next job. Register now!

Get Yer Food Writing On

food_tart01.jpg Kate Krader, senior features editor at Food & Wine, moonlights as a food writing teacher for She’s written a blog post on the F&W site about the experience, detailing the many successes of her charges:

Students have gone on to write for the New York Times, author cookbooks, even, it seems, to appear Off-Broadway (I’m not sure how much credit I can take for any of it, particularly that last achievement). In the last year or so, the number of students with their own great blogs has grown exponentially.

MMM, delicious. Click here for a list of upcoming food courses, and start your culinary career off right.

These Articles Won’t Edit Themselves!

Tam Putnam, who is now the editor of a biannual guide to SF that’s produced by 7×7 magazine, got her great advice from the managing editor at Working Mother, where Tam worked in the 80′s. “She told me you have to ask for what you want. Prove yourself, and then ask for that better job. No one’s going to give it to you as a present.”
To brush up on your skills, take Copyediting 101
-Taffy Brodesser-Akner

Novels, Novels, Novels

Novelist Nicole Bokat, whose first novel Redeeming Eve was widely praised by outlets from Publisher’s Weekly to Kirkus, says, “The best advice I learned — not from any one person, but from years of experience (it’s included in one of my lectures for my online novel writing class)– is: Stop waiting for the world to nudge you along. That includes your supportive spouse, fantastic friends or encouraging writing teachers. The world will not comply. No agent, editor, or publisher will come knocking at your door. You need to develop a self-imposed discipline that becomes a lifelong habit, so that you write regardless of your mood, lack of inspiration, or any of the obstacles that life inevitably will put in your way.”
Click here to check out novel writing courses with Nicole.
-Taffy Brodesser-Akner

Stuggling With Your First Children’s Book?: “Just [Write] The Damn Thing”

Dashka Slater‘s picture book Baby Shoes was named one of the best children’s books of 2006 by both Booklist and Nick Jr. Magazine, and placed on the Texas Library Association’s 2 x 2 list of 20 recommended books for children from age two to grade two.
Dashka says, “When I was starting out as a journalist, my computer malfunctioned an hour before deadline, and I lost an entire 1,500 word story. When I called my editor in tears, he said, ‘Go take a walk around the block. Then, sit down and write it again.’ His advice taught me the importance of knuckling down and just writing the damn thing, no matter how impossible it feels.”
To take “How to Write a Children’s Picture Book. And sell it, too” with Dashka, click here
-Taffy Brodesser-Akner

Get Your Copy Editing On!

Former Gannett news and copy editor Indira Ranganathan, who recently completed a screenplay, remembers that the best advice she received came when she was at a crossroads in her career, deciding which gig to take. “A great friend told me to take either one and don’t look back because it will always be the right decision, just a different one.”
To take Intro To Copy Editing with Indira, click here.
-Taffy Brodesser-Akner

A Roundabout Road to Reporting and Editing

Bestselling editor Ruth Andrew Ellenson takes a wild ride: “I’m a case study for the haphazard road to a career in journalism,” says Magazine Writing instructor Ruth Andrew Ellenson. She was working at a dot-com in L.A., fresh out of Columbia’s MFA program, when she got the media bug. She doggedly pursued an editor at People for an assignment, and eventually “he succumbed — tenacity is key.”
She doesn’t even remember what her first article was about. “I was just happy to take what I could get, and knew if I proved myself it could lead to better things.” Soon she was interviewing rock stars and covering the red carpet scene. From there she moved on to more serious journalism at The New York Times, The Los Angeles Times, and The Forward, where she broke a story about The Wall Street Journal hiding Daniel Pearl’s Israeli identity when he was kidnapped.
Journalism eventually brought Ruth back to publishing. While talking with an editor about a piece for Heeb, she came up with the idea for her best-selling anthology, The Modern Jewish Girls’ Guide To Guilt, which won the National Jewish Book Award in 2005. Now at work on a novel, she continues to freelance for The New York Times, The LA Times, and other publications.
Check out Ruth’s Magazine Writing: Intermediate
-Amanda Barrett

How To Get Your First Food Writing Clip

Award-winning food writer David Leite spills the beans: “Keep it short and sweet.” Aspiring food writers may dream of launching their careers with juicy 2,000 word profiles of celebrity chefs and all-expense paid trips to far-flung locations. But according to Food Writing instructor David Leite, in real life your first clip should (and probably will) be an engaging short piece that establishes your credibility with an editor.
David encourages new food writers to “become culinary adventurers, constantly ferreting out new and noteworthy stories.” Editors will jump at your front-of-the-book pieces — even if you don’t have a track record with them — as long as the ideas are sharp, fresh, and informative. What’s the perfect FOB? “One that’s so intriguing, it ends up taped to your refrigerator door.”
Learning to write short is an art: “When you’ve got only 75 to 100 words, you have to get your point across quickly and show you’ve got an ear for the magazine’s style and tone.” These skills will serve you well on longer assignments.
In his classes, David has students start with front-of-the-book pieces, and he meticulously line-edits their prose until it sparkles. His students have been published in The Boston Globe, The New York Times, The Washington Post, Gourmet,, and his own James Beard award-winning site Leite’s Culinaria.
Veteran journalist, food columnist, and cookbook author Ramin Ganeshram teaches the next session of Food Writing: Intermediate, beginning February 8.
-Amanda Barrett

Q. Is writing for the Web really that different from plain old writing?

A. Good question! Yes and no. A lot of the same standards still apply, so rest assured that clear, accurate, and interesting writing still rules.
But online, people scan rather than read, so you’ll need to write in chunks. And they scan in particular patterns, so you need to understand how to create content that best fits those formats.
New York Magazine editor Aileen Gallagher teaches Writing and Editing for the Web starting Jan. 23.
-Amanda Barrett

On Film Rights

Clapboard-Black-1.jpgThe ever-helpful Agent X discusses the role of literary agents when their clients’ books get turned into films.