What would you do differently if you were starting your career in today’s publishing landscape?
Hindsight is a dangerous thing. “What If” is the poisonous snake that eats its own tail.
But since you asked what I’d do differently in today’s publishing landscape, I’ll murder two comparisons to answer the question. Think of the mythological Cassandra as a writer, and the art of writing as a restaurant.
If you don’t know Cassandra, she was the Trojan princess who traded a roll in the hay with Apollo for the gift of prophecy. But because gods are untrustworthy, the gift became a curse: she told the unvarnished truth with devastating accuracy, and nobody believed a word. She even predicted her own assassination. End of story.
Now, Take Two.
Cassandra is your waitress at a restaurant called The Whodunit. The concept is a mess—part greasy diner, part casual bistro, part chic contemporary cuisine. Like publishing, it is run by the ‘back of the house,’ dictated by an anxious owner and a temperamental chef and a team of caffeine-addled staff.
Diners wander in hoping for sustenance and respite from the world. They trust the staff. They have no idea if the Daily Special is twenty-four hours away from salmonella.
The real problem? The back of the house doesn’t know what the front of the house wants, and the front of the house doesn’t know until they taste it. Once the restaurant finds success with a handful of dishes, they never change them or the décor. The owner refuses to tempt the gods of commerce. Why mess with what makes the register go CA-CHING!
This is why readers see the exact same palette tone for every thriller, the same glossy animal art for cozies, and the same damn font family on every serious ‘literary’ tome.
When a diner asks Cassandra for advice, she’ll wrinkle her nose and tell you the dirty truth nobody else will say aloud: once you’ve worked in the kitchen, you’ll never eat there.
Agents and acquisitions editors have the knives, but as the writer, you’re the only one who knows how to disassemble a poisonous blowfish without killing the customer. If a dish doesn’t earn its place, it disappears from the menu. And if you’re not welcome at The Whodunit, you can walk.
The playwright Ferenc Molnár once said of his career: “First, I did it for my own pleasure. Then I did it for the pleasure of my friends. And now—I do it for money.” Substitute writing for prostitution, and voilà. You could write formula and do it for money or be like a brave and true Cassandra.
If I were starting today, Cassandra’s advice would be simple: Nobody knows what will sell. When a trend finally hits, the industry will cram it down the public’s gullet until everyone loses their appetite. Fads live and die.
I can’t speak to the side dish called Marketing. I don’t know if TikTok or Insta is worth the heartburn, or if an agent is worth their 15%. Editors aren’t mentors anymore; that work is subcontracted out. The Big Names sell for now, but in this business, you are here today and gone tomorrow. There is no accounting for timing and luck.
The only way to stay on the menu is to deliver a dish crafted so well, and with something so inexplicably you, that they can’t replicate it in a test kitchen.
Write what you love. Teach yourself to be terrifyingly good at it. As for the rest? Word of mouth is how the best joints survive.






















