An emergency text from a friend: Hi! We got a pasta making attachment for the KitchenAid mixer. Some recipes say all purpose flour and some say 00 flour. I thought we should ask an expert. That’s how my holiday season started, and it seemed to be a theme that carried through to the end when…
Turkey or ham for dinner in the USA. Pinekjøtt or lutefisk in Norway. Gathering of families usually at the home of the grandmother and grandfather. Yes, we are stuck on tradition, truly stuck if you look forward to eating fruitcake or maybe lutefisk each year for Christmas. I remember a few traditions about Christmases growing…
by Janice Nigro Like a lot of beginning business writers, I waver between those moments of feeling like an imposter and feeling professional. The only way to gain confidence is to go out and do the job. “Say yes” people tell me. Saying yes is the easy part. “Saying yes, 50% deposit thank you very…
by Janice Nigro It’s hard work to live in and love LA. Yeah, yeah, yeah, I hear you saying. It’s warm, there is beautiful scenery, and there is opportunity. How hard can it be to love? I am stating the obvious when I say no one likes the traffic or the distances between where you…
by Janice Nigro Since my travel story hit the LA Times, I have been wondering why that one worked while so many others did not. And if I could figure out why, then I might be able to make it happen more often. Or tell others how to do it. There are some straightforward procedural…
A PhD in biology isn’t the direct route to becoming a travel writer, but my wish to be paid for a travel story recently came true. Not only was it my first paid travel article, but it was also my first byline in a major media outlet. “How did you get your article into the…
by Janice Nigro Good question. I too wonder how my travel story ended up in the LA Times. It did and one thing for sure, it’s easier for me to say, “I am a writer” when people ask. There it is, the proof in print. But with visibility like that comes comments like that (although…
