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It depends on what you define as success. I began writing on food issues with seasonal recipes when I learned more about industrial ag influence on our food system. I also loved cooking by season and needed laughter and the joy of cooking for my kid to keep me motivated. Food politics are pretty grim. Success was the love of creating and sharing with others. I simply did what I believed in.

I did get a book deal. The book, The Cleaner Plate Club, is now in print. I feel humble and lucky that others enjoy reading it. As far as any other rewards, well, I am still working at my day job. :) Won't be quitting anytime soon, either.

Do things for the love of doing them, with passion. It is its own reward. Good luck to you.

The last thing I'd do is make fun of folks who are curious about food and wanting to learn. I did enjoy this list. I think my ultimate stumped moment is the years I have told family and others about "real food" and food safety and health issues. Mostly, they looked at me like I had two heads. But, then when I co-authored a BOOK on it, now people believe me. Odd.

I plate soup and salads that are complex to assemble. I plate dessert sometimes. If a meat item has a sauce, for example fillet mignon with bleu cheese and a port reduction, then I will assemble the main dish and just do the sides family style and a bread basket.

Love these! Our favorite yet is Cauliflower, Chard and Leek Gratin.

I love cardamom with cranberries and five-spice powder as an subtle change from the ever-present "pumpkin pie spice" blend. Here's a few recipes where I have changed up the flavors, used different spices, fresh vanilla bean, and even herbs in unusual ways for traditional dishes.
http://expatriateskitchen.blogspot.com/2010/11/whats-on-for-thanksgiving.html

I'm a big fan of the salad course for Thanksgiving. Last year I made a Fennel, Orange and Pomegranate one that was pretty good. Year's past, a Red Wine Poached Pear salad for Christmas, and this year, probably a "Roasted Fall Fruit and Bleu Cheese Crostini" one. Or Pumpkin seeds, pears and lemon Stilton ... got only three weeks to decide.

I'm with alosha on pancetta and shallots ... But will go one more layer and say add pine nuts and pecorino romano shavings, plus a vinaigrette base for the bacon-shallot mixture ... you can change it up and use apple cider vinegar (instead of red wine vinegar) and aged gouda and pecans for the pecorino and pinenuts.

http://expatriateskitchen.blogspot.com/2009/11/brussels-sprouts-with-bacon-shallot.html

Nice article in the link, I am a bit squash crazy, so here is a photo guide to some of these varieties: http://expatriateskitchen.blogspot.com/2008/10/weekend-herb-blogging-heirloom-pumpkins.html

For the pumpkin challenge, I picked a variety of pumpkin that most folks would never think is edible. It's a French heirloom, Galeux d'Eysines, and has warts all over it. I made a classic soup with lots of herbs and light on the cream and butter. http://expatriateskitchen.blogspot.com/2010/09/french-heirloom-pumpkin-soup.html

Overnight soak is best. Otherwise, I think you need to go to a pressure cooker to get the beans to still work out. I always sweat an onion in olive oil and have a bay leaf in there, add the soaked beans, stock, and most times a nice chunk of "low brow" pork. Smoked ham hock, hog jowl. Finish by adding salt, pepper, fresh herbs. Simple is best.

Every Jan.-March I get tired of cooking with nothing fresh and local. I come back to life in April when my farmers market opens. This year, we were on vacation in Outer Banks, NC. Not a lot of local produce yet, but LOCAL SEAFOOD!!! I started cooking. A lot! While we were eating, I would plan the next day's new recipe. New ingredients, fresh, local stuff. That makes me want to cook.

I love all herbs. Rosemary is a favorite, and I have paired it with desserts, particularly berries. Mint pairs very well with tomatoes. So, there are no sacred rules, experimenting is wide open. Herbs are also the one kind of plant that I can actually grow, even though I am cursed with the black thumb of gardening doom. Best herb tip? Chop items like chervil, borage, mint into salads with fresh goat cheese for an amazing spring flavor.

Pretty sad statements here, especially as media today is all about that open channel (Web2.0) of consumers and the media. They should listen better.