I am finally finished with The Project from both heaven and hell. Funny, just as I finished, a month of 12-hour days, hunched at the computer, I read a forum where this lady said:
“How can I get a job like Rick Steves and and Samantha Brown, travel around the world, and be PAID for it?”
If the forum wasn’t four-years old, I would reply: There is no job like that. And also, although I like Rick Steves, I am pretty sure Samantha Brown has no idea w-t-f she’s doing. Now Anthony Bourdain…
(Side note: Rick Steves and Expedia rejected me, so really, there is no job like that, even for me who has been travel writing for 2 years now.)
I also don’t REALLY travel the world, I expatriated and became a specialist in one specific region.
Travel writing, especially guidebook writing is A LOT of hard work. So please, think of us writers next time you toss a guidebook in the garbage. I like to save them, take notes on them, sort of like a journal of the trip. I imagine if you’re creative enough, you can make a cool collage or poster out of their innards.
I understand eventually, they’ll get tossed or (hopefully) recycled, but I hope people really appreciate and use them. Unlike with certain review sites, the writers are (theoretically) trained to taste-out the best restaurants, sniff out the best hotels.
Also, please don’t say, I Could Do Your Job. It’s insulting, like I just waltzed into it with no prior experience. The devaluation of writers is something I plan to tackle in a future post.
Travel writing, by far, with the exception of literary writing, the most rewarding type of writing I’ve ever done. I enjoy getting rid of restaurants who are obviously serving terrible food. And replacing those with ones I know visitors will have a great experience.
Here is a photo narrative of Quebec City cuisine.
Quebec City in Cuisine and Clouds
Want to look like a brilliant photographer? Take more aerial shots and stop using Instagram!
If you don’t like croissants, I question your status as a human.
The best fish ever. Salmon in a cranberry sauce.
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All baguettes should be presented like this.