We’re excited to introduce you to the always interesting and insightful Natalie Love Cruz. We hope you’ll enjoy our conversation with Natalie Love below.

Natalie, looking forward to hearing all of your stories today. Let’s start big picture – what are some of biggest trends you are seeing in your industry?

As a food writer and cook who is currently working on a cookbook, I have noticed that the food publishing industry has drastically changed in the last ten years, but even more so in the last five. In the publishing industry, there has been a significant shift towards digital platforms for food content, including websites, blogs, and social media channels which is wonderful for its wider reach, engagement, and real-time interaction with audiences. The downside to this trend is the Increased competition and the need for high-quality, visually appealing content to stand out. Increased collaborations between food publishers and influencers to promote products, recipes, and culinary experiences can dampen the prospects of writers and cooks who have lower engagement numbers on social media.

I have been working in the culinary industry for over a decade and have a myriad of real-life experiences under my belt, but do not have the bandwidth to create content for my social media profiles. Even though I have many years cooking and teaching culinary education that still hasn’t quite proven enough for me to secure a book deal with publishers for my cookbook. I have received several rejections from agents who state that although I have a great idea for my cookbook they can’t represent me due to my lack of a social following. Since I don’t take “no” for an answer, I’ve decided to pave my own way in food media by self-publishing my cookbook.

Natalie, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I am a New York City based culinary professional and writer specializing in culinary instruction and decolonized food systems. My newsletter, Food For Thought. has also been selected several times by Substack for their “What to Read” series on their platform alongside food heavyweights such as Andrew Zimmern, Ruth Reichl, Mark Bittman, and David Lebovitz. Some of my bylines have been featured in Refinery29, Eaten magazine, The Pandemic Post, Remezcla, and Mommy Bites. I have also worked behind the scenes of Padma Lakshmi’s James Beard award-winning television show “Taste The Nation with Padma Lakshmi”, which celebrates immigrant communities through their food contributions.

I have been independently researching culinary cuisines, techniques, and history outside of a colonized context for many years, sharing my findings through various academic settings and educational conferences. I am currently working on my cookbook on Latin American cooking, which will hopefully hit shelves this Holiday season.

Is there a particular goal or mission driving your creative journey?

My creative journey is propelled by a profound mission to unveil and celebrate the rich tapestry of culinary history embedded in the fusion of African diasporic influences within Latin American cooking. Through my upcoming cookbook, I aim to unearth the often-overlooked contributions that have shaped the vibrant flavors and cultural diversity of the Latin American culinary landscape.

My goal is to illuminate the stories, traditions, and techniques passed down through generations. By documenting these culinary legacies, I aspire to bridge gaps in understanding, fostering a deeper appreciation for the interconnectedness of cultures and the profound impact of African flavors and techniques on Latin American gastronomy.

In essence, my creative journey is a quest for culinary justice, seeking to give voice to the unsung heroes of the kitchen whose influence has permeated every spice, every dish. This cookbook is not just a collection of recipes; it’s a testament to the shared history that binds communities, transcending borders and celebrating the diversity that makes Latin American cuisine a testament to the beauty of cultural fusion.

Looking back, are there any resources you wish you knew about earlier in your creative journey?

Looking back, there are certainly a few invaluable resources I wish I had discovered earlier to enhance my creative process.

First and foremost, I wish I had known about food research databases, a treasure trove of scholarly articles and research on topics related to food history and culture that could have significantly streamlined my writing process and culinary exploration. Additionally, discovering that I could have hired a creative director earlier on would have been a game-changer. My creative director not only has offered a unique perspective on the visuals of my book but has also helped me craft a better idea of the overall concept of the book.

Contact Info:

• Website: nataliecruz.substack.com
• Instagram: @heynatalielove