\n<\/em><\/span>persistence and annoyance, and I say never give up.
![\"\"](\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2011\/09\/karen-stirring-feature.jpeg\" "\\"Karen-stirring-feature\\"")
<\/a><\/em><\/p>\nWords like these were among the many helpful hints given to the students of the Gastronomy program by well-known food writer Karen Solomon, who produced the cookbooks <\/span>Jam It, Pickle It, Cure It<\/span><\/em> and <\/span>Can It, Bottle It, Smoke It<\/span><\/em>. During the Practicing Gastronomy lecture series, Solomon shared the ins and outs of her trade.\u00a0She\u00a0was both honest and helpful in sharing the real truth\u00a0about food writing, and explained the importance of both time and patience that is needed to develop and establish one\u2019s\u00a0position in the world of food writing.\u00a0 Among the many tips Solomon shared, she emphasized getting an agent as well as taking and being grateful for unpaid positions and the opportunities they may lead to in the future.\u00a0Additionally, she recommended finding a few people you trust to use as a sounding board for your ideas.<\/span><\/p>\n Karen emphasized the importance of networking and community, explaining the idea that we should create the destiny and path we wish to fulfill by knowing as many people as we can <\/a>within the discipline, and by attending and partaking in all events relevant to food.\u00a0Through her bubbly recollection, she shared with us the nostalgia of her first experience with homemade salad dressing at her husband\u2019s parent\u2019s home twenty years ago that lead to the inspiration of her creating and crafting her own f<\/span>ood items.\u00a0Karen firmly believes in the art of producing one\u2019s own foodstuffs, from complicated to simple recipes that take away from the ruling of big corporations.\u00a0 These creations include items ranging from marshmallows, fruit leathers, and cornflakes to sausages, mayonnaise, and miso.<\/p>\n