Not long ago, it was considered uncool to self-publish. Over the last ten years or so, that attitude has changed completely and many authors are even crowd-funding their cookbooks.
The increase in value of both fine art and fine wine, even in times of economic crisis, prompts investors and entrepreneurs, legitimate and illicit alike.
Daniel Vaughn may have the world’s best job. He is the only Barbecue Editor in the world, dedicating all of his life to eating and writing about barbecue.