The Dallas Observer Is Looking for Food Writers

Hey. Do you like food? Like really, really like food? Have you ever cried actual tears of joy over a dozen raw Gulf Oysters? Do you have way too many opinions about the Great American Brisket Wars™? If so, you should apply to be one of the Observer's food writers,...

By Beth Rankin

January 27, 2016

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Hey. Do you like food? Like really, really like food? Have you ever cried actual tears of joy over a dozen raw Gulf Oysters? Do you have way too many opinions about the Great American Brisket Wars™? If so, you should apply to be one of the Observer's food writers, who get paid actual money to eat their way around Dallas.

To apply, submit a resume and two food-related writing samples (published or unpublished) to [email protected].

Who knows — maybe one day, you'll be that insufferable dinner party guest who bores everyone to tears with a 20-minute story about your hard-hitting piece on burnt ends as a metaphor for American dining (or something).

KEEP THE OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.

Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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