Most people see my name and immediately think "food writing." And while I’ll always have a seat at that table, the truth is I teach all writers, regardless of your niche. Whether you’re working on a blog or the next best-selling cookbook, the fundamentals of powerful storytelling remain the same. To help you level up your craft, I’m currently offering two of my most popular modules for free: - Finding Your Writing Voice: Strip away the "shoulds" and discover the authentic tone that makes your work uniquely yours. - Writing with the Senses: Learn how to move beyond visual descriptions to create immersive, evocative worlds that readers can practically feel. ⚠️ A quick heads-up... These modules won't stay free forever. I’m moving them to a paid model next week, so if you’ve been meaning to sharpen your pen, now is the time. Grab these lessons while they’re on the house and start writing work that actually resonates. What are you waiting for? Your best prose is just a click away. https://www.skool.com/how-to-write-about-food-8335

The next 90 days are going to change everything for the writers in my room. I have some massive additions landing soon in my Skool of Food Writing, including an exclusive guest writer's Q&A, a brand-new pitching template, and our first community-wide writing challenge. As my community continues to grow, your opportunities for high-level paid work grow right along with it. Which of these are you most excited about? Or something else? Please respond so I know where to focus my energy for you guys! https://www.skool.com/how-to-write-about-food-8335/about (Thanks for allowing me to post this @Oliver Wing)

I know this to be true! I’m new here, and I really appreciate the balance of skill, creativity, and humility in this space. It’s that mix of curiosity and sharing that really stands out — and it’s something I’m also interested in from a food writing perspective, how we express and share those experiences. Am I allowed to share a link to my food writing community, @Oliver Wing? I don't want to step on toes ...

... for welcoming me into your community. May I introduce mine properly? I teach folks how to write about food in an engaging way.

I made Ollie’s naan yesterday and I couldn’t keep it to myself. Watch the video — yeasted, cast iron, torn apart and eaten before it even had a chance to cool down. This recipe is legit. Tomorrow we’re baking it as a group over at Crust & Crumb Academy. Yeasted, sourdough, cast iron — pick your path and come bake with us. It’s going to be a good one. Thanks Ollie for letting me bring this one to the community. This is exactly the kind of bread that reminds you why you started baking in the first place. Come join us tomorrow 👇 https://www.skool.com/crust-crumb-academy-7621/about