I saw this on the amazing Skool site, BYOB ('Bring Your Own Business → courageous rebels become rich women. Let's build $1k DAYS online & fund your freedom.) My question: there are a variety of countries represented here. Which languanges do you read and/or write? I am fluent in English. Coming from South Africa (and now living in Northern Ireland), I also speak one of the indigenous SA languages, Afrikaans. I spent my formative years in Namibia (then South West Africa, where German was - and still is - one of the spoken languages). I've been watching a thriller series on TV. It's in German, with English subtitles. I'm amazed at how how much I still understand, even after many years of not speaking the language! To have a look at BYOB, click on this link: https://www.skool.com/byob/about?ref=90828f0efdf34938b881bcd36ff1df39

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.

You’re hungry to write about your favourite subject, food? Whether you’re a beginner or seasoned writer, no matter what kind of food writing you do or want to do, this course is for you. I’ve been a steadfast observer of how people write about food for decades. I suggest you do as I do: read everything you can in the genre. Note how different writers pen their stories. When I returned to South Africa after living in New York, and after the ensuing years I had a radio show in which I reported on my culinary travels across South Africa. During this time I was contacted by a publisher (thanks, @Colin McGee)who said, “you really should write a book”. And so I wrote my award winning book, Delicious Travel (Culinary Adventures around South Africa). In the book I wrote about destinations and hideaways, the owners of which all had a passion for food. The more I became acquainted with cooks and chefs, the more I wanted to acknowledge them and indeed, celebrate them. That was when the germ of an idea formed, which became my second book, Food Gurus Uncovered (South African Cooks Celebrated). The extraordinary line-up of cooks - and chefs - was a journey of discovery and delight. The book was a best seller. And so with food comes our stories. The bygone times of our childhood, growing up around the kitchen table, the first home-cooked meal we prepared, and those rituals during meals with family and friends. I hope my course inspires you to write yours. Bill Gallagher, past President of the World Association of Cooks’ Societies and Honorary President, South African Chefs Association (now sadly deceased): ‘Gwynne Conlyn is an icon in the world of food and wine and promotes good food, good wine, chefs and cooking with boundless energy and wonderful enthusiasm. Her many years as a writer, and indeed a connoisseur, places her at the forefront of culinary journalism.’