As someone who likes to paint, I used to get enjoyment out of putting on make-up, but since the pandemic, I’ve kind of gotten used to going au-natural. The lack of make-up pairs perfectly with my typical online outfit of stretchy pants + t-shirts. For certain zoom calls with clients however, there might a need to freshen up from the waist up.

But if you’re asked to do a TV show or video (including shoots for Facebook or instagram), that natural look may not cut it…but that might depend upon your audience and your subject matter. When you’re on the other end of the camera…you need to show up and stand out.

Make-Up for Interviews 101

Without feeling you need a cosmetology degree, here are some of my top tips to help you put your best face forward:

• If we ever get back to in-studio shoots and they offer to do hair + make-up for you — don’t come to the studio bare-faced. Just in case you get stuck in traffic on your way or if they push your segment to an earlier slot, you’d regret looking like you just got out of bed.
• Even if you put make-up on at home, if there’s enough time when you get to the studio, ask for false eyelashes.  They’re not that easy to apply at home and they’ll make your eyes pop…pure glamour!
• You may have to go a little heavier on the blush on your cheeks to keep you from looking washed out.
• Shine looks good on your lips, but a shiny face or a shiny forehead (guys…are you listening, too) can make your face glow like a light bulb. Be sure to use a matte powder or foundation to buff out that shine. (I like to use Mac StudioFix  – NC35 is my color.)
• You may have to go a little heavier on the blush on your cheeks to keep you from looking washed out Be sure to wear concealer around your eyes – but wearing too much will make you look like a racoon, so find a color that blends well with your skin tone. It works well to cover up dark circles but a good night’s sleep helps even more.

Have you subscribed to receive the BTD Media Makers News Digest?

Well now that we covered make-up…you’re ready for my tip sheet on how to find confidence and your own voice. You can sign up right HERE to learn all about how to reach out and get media to notice you.

Question: Should I self publish my book or try to go the traditional route with a publisher?

Answer:I have gone in both directions for my book. My first path included hiring an Agent. My Agent brought a big publishing house to me and my book, Read It Before You Eat It was born.

Here’s a quick review of my two different experiences:

Traditional publisher: I received a decent advance, but besides that advance, I didn’t make real money. I was able to secure hundreds of top tier media interviews for my book — but I was the one who pitched stories and responded to journalists. The publishing house didn’t secure even one interview. I was sent on a book tour by a brand I was working with — no tours were scheduled by the publisher.

Self publishing: When I knew food labels were changing, I requested the rights to my book from the publisher. Next I edited, updated and upgraded a second edition of my book that was now in my control. I used Amazon Create Space and it’s been thrilling to see money automatically deposited in my bank account each month over the past two years.

If I had to do it over again — I’d have to weigh the pros and cons, but traditional publishing is not quite what it used to be unless you’re a celeb or you’ve already published a best seller. There are publishing houses that offer small advances — but you must read your contract carefully to see what you’re giving away to get your name on a cover.

I’d be happy to help you decide which path to take, help you flush out your book ideas and learn how to protect yourself. If you have a book inside you — why not share it with the world?

CLICK THE LINK below to grab one of my favorite chapters of my book — at no cost, only value for you!

​Here’s how to avoid being fooled by tricky label terms.

When COVID-19 invaded our lives, it was one of the most devastating events we’d experienced together as a nation. And while we’ve made efforts to flatten the curve, we still have more questions than answers about how long the virus will remain with us, when we will have an effective vaccine, and how to protect ourselves in the interim.

Just when we thought our country had suffered enough, we witnessed the death of George Floyd, a Black man brutally murdered by white Minneapolis police officers, leading to millions of people taking to the streets in protest in cities across the country and abroad.

It became apparent that although our nation is called the United States, we are far from united. George Floyd’s murder was the proverbial spark that reignited deep-seated racial tensions and spotlighted the depth and breadth of injustice African Americans have endured for more than 400 years and continue to undergo every day.

Whether obvious or subtle, racial inequality and exclusion—and therefore a lack of diversity—always has existed in the dietetics profession. As of June 2020, in the United States, African Americans represent 2.6% and whites account for 81.1% of RDs. Asians make up 3.9% of dietitians, Hispanics or Latinos 3.1%, American Indians or Alaskan Natives 0.3%, and those who prefer not to disclose their ethnicity, are of two or more races, or go unreported represent 9%.

Sadly, despite these statistics and the recent racial unrest, many white dietitians, including myself, have only recently become aware of these disparities for the first time. The African American RDs whom I’ve interviewed for this article are successful, brilliant women, though I never thought about the hardships they may have suffered in their lives while growing up, pursuing education, or traveling along their paths to become great dietitians due to the color of their skin.

However, I and others want to learn about this country’s history of systemic racism, and perhaps more importantly, unlearn many wrong assumptions about what our African American colleagues have or have not endured.

Q&A with African American RDs

In the following Q&A, Today’s Dietitian (TD) sits down with three African American RDs to discuss their experiences with racial inequality in their lives and in dietetics and what dietitians can do to increase diversity in our field, help us practice cultural humility and cultural competence, and address our own biases and practices of inherent racism. They, like many dietitians of color, have important stories to tell, and I hope this article serves as a bridge to creating meaningful, lasting change in our profession.

TD’s distinguished panel includes the following:

• Maya Feller, MS, RD, CDN, owner of Brooklyn, New York–based Maya Feller Nutrition, works with patients seeking MNT to manage diet-related chronic illnesses. She’s the author of The Southern Comfort Food Diabetes Cookbook: Over 100 Recipes for a Healthy Life. She’s dedicated to promoting nutrition education to help the public make informed food choices that support health and longevity. Feller also shares her approachable, real food–based solutions to millions of people through regular speaking engagements, local and national publications, and social media, and by serving as a national nutrition expert on Good Morning America, Strahan, Sara & Keke, and other television shows.

• Constance Brown-Riggs, MSEd, RD, CDE, CDN, president and owner of CBR Nutrition Enterprises in Massapequa, New York, focuses on providing complete MNT to hundreds of patients. She’s chair of the Diabetes Care and Education Dietetic Practice Group of the Academy of Nutrition and Dietetics (the Academy) and author of the award-winning Diabetes Guide to Enjoying Foods of the World, a convenient guide to help people with diabetes enjoy all the flavors of the world while still following a healthful meal plan, and Living Well With Diabetes. She has established herself as an expert on nutrition, diabetes, and the cultural issues that impact the health and health care of people of color.

• Denine Rogers, MS, RDN, LD, FAND, is an integrative licensed dietitian and owner of Living Healthy, a unique nutrition, health, and wellness consulting business in Douglasville, Georgia. Rogers has been a wellness food and nutrition lifestyle management consultant for the past 15 years to foodservice companies, hospitals, federal government programs, educational institutions, corporations, small businesses, and health care facilities. She volunteers for the Academy as secretary of Dietitians of Integrative and Functional Medicine, is second century liaison of the National Organization of Blacks in Dietetics and Nutrition (NOBIDAN), is part of the diversity committee for the Georgia Academy of Nutrition and Dietetics, and is a member of the Asian Indians in Nutrition and Dietetics Member Interest Group of the Academy.

TD: Did you experience any racial injustice or inequality in the elementary and middle schools you attended?

Feller: As an adult, I look back and now know that funding streams and structures don’t value or equitably fund communities of color, especially in urban public school settings. Growing up in Cambridge [Massachusetts] was progressive, so I was likely unaware of any inequalities in comparison to wealthier school districts. My friend circle from elementary, middle, and high school was made up of people I’m still friends with today, many of whom work in the arts and advocacy and social justice space.

I recognize that I’m privileged to have had an elementary school leader that made us start each day over the loudspeaker saying, “I am somebody.” This was coupled with teachers who actively engaged in anti-bias learning strategies that fostered critical thinking. These early childhood experiences, along with the support of my family, greatly shaped who I am.

Rogers: I experienced racial injustice in an unusual way. When I was in junior high, I was diagnosed with mild dyslexia, and I had a hard time taking exams. I was sent to special education classes, and I noticed that all of the students that I saw there were African American (20% of the school’s population was African American).

The school also housed a facility for special ed children, predominantly African Americans and Latinos, whom the school deemed as “hard to teach.” During that time, my mother, who was a school teacher in a different district, was fighting with the Board of Education to get me out of those classes and moved to mainstream courses before high school. Before this change occurred, an evaluation was required by the guidance counselor who told me that the only career opportunities for children like me would be to work in janitorial or maid services. Well, I immediately told my mother, and within a couple of weeks I was placed in general classes. If I didn’t have a mother as an advocate who worked in and knew the education system, who knows where I would be today.

TD: What inspired you to become a dietitian?

Rogers: When I was in high school, I had the incredible opportunity to work as a student intern during the summer at General Foods (now called Kraft General Foods). I worked in the consumer affairs department and test kitchens where the dietitians worked. I had never heard of a dietitian before this opportunity. The duties of the corporate dietitians at General Foods included answering questions from consumers about nutrition, performing surveys, conducting focus groups, writing articles for the General Foods Healthy Times newsletter, and creating recipes for new products in their test kitchens.

I’ve always loved the science behind nutrition and dietetics, and working with General Foods gave me the chance to pursue a career in the field of nutrition and dietetics. Incredible mentors like Paula Sneed, vice president of consumer and nutrition affairs at Kraft General Foods, helped shape my career, since she hired me as a student and then as a college intern during the summers. It was invaluable to work with one of the few African American female VPs in a Fortune 500 company. She even had the local newspaper interview me about my passion for nutrition and dietetics when I was a teenager. As a powerful woman with excellent leadership skills, she emphasized having discipline to work hard for what you want and never give up in anything you do.

Feller: I’m a second-career RD. My undergraduate degree is in experimental theatre with a focus on philosophy. After working in the arts and various jobs in underfunded New York City public schools, and while working at a museum, I found my way to nutrition. I was training for the Boston marathon and spent hours thinking about digestion—long runs allow the mind to wander. As the child of radical academics, I naturally thought this was something I should study.

Brown-Riggs: During my elementary and middle school years, I lived in St. Albans, Queens, New York. My next-door neighbor taught home economics during the school year, and she worked as a relief dietitian in the hospital during the summer. Her white uniform is what caught my eye. Although I thought she was a nurse, when she described the work she did, I knew that’s what I wanted to do.

TD: Were there any obstacles you encountered that made it hard for you to get into the college or university you wanted to attend to study dietetics?

Feller: My undergraduate degree was in theatre, so as a dark-skinned woman who was far from the thin white ideal image, I was told I would never play a role other than the supportive best friend. The arts world wasn’t open to a leading Black woman. I, along with other Black students in the program, watched as the young white men’s careers flourished.

Brown-Riggs: My parents couldn’t afford to send me to college, so my pathway to becoming an RD was nontraditional. During my last year of high school, I participated in a work-study program, and since my goal was to become a dietitian, I was able to work part time as a dietary aide.

Working in the dietary department gave me exposure to other dietitians. At that time, the requirements to become a dietitian were very different than they are today. While still working part-time as a dietary aide, I attended the New York Institute of Dietetics, and when I graduated, my position at the hospital was upgraded to dietitian. A few years later, however, the criteria to be called a dietitian changed: a bachelor’s degree and sitting for the registration exam was now required. Since I only had a certification, my title was changed to “dietetic technician,” but I was determined to get my degree and become a registered dietitian. I continued to work full time in the hospital and went to college in the evenings to receive an associate’s degree in food technology. I then went on to receive my bachelor’s degree in home economics and a master’s degree in nutrition education. When I completed my master’s degree, I remember a woman saying to me, “Oh, you were very lucky.” I resented that statement because luck had nothing to do with my success. Hard work enabled me to get my degrees. My years of working as a dietetic technician enabled me to use my work experience, along with completing specific requirements established by the American Dietetic Association, to finally sit for the registration exam and become an RD.

TD: Can you describe some examples from your career in which you were treated differently based on the color of your skin?

Feller: There were many times when I experienced macro- and microaggressions, both from well-meaning non-Black people and intentionally racist non-Black people. The microggressions I experienced didn’t happen excessively when I was in the dietetics internship or nutrition program. However, the most egregious examples came after I was an RD, ranging from walking into spaces where other RDs would ask, “Are you a dietitian?” even though it was a continuing education event for RDs. I’ve never gotten over the feeling that I always needed to display my knowledge of nutrition science and metabolic pathways even though I was a teacher since 2012. There are times when RDs assume, based on the color of my skin and natural hair, that I don’t know as much as they do. It’s quite something to have built a nutrition program for the Department of Health and Mental Hygiene and still be questioned by colleagues. Black dietitians and RDs of color have to be the best of the best to stand up to the scrutiny. Can you imagine that kind of pressure?

Brown-Riggs: I remember welcoming a client into my office. When I introduced myself, he said more than once, “You’re Constance?!” It was very apparent that he didn’t expect to see a Black woman. It was written all over his face and confirmed when he then made an excuse to not stay for his appointment. I’ve experienced instances like this on more than one occasion, although others have at least stayed for their appointments.

On another occasion, my (white) assistant and I left the office at the same time. As we were leaving, we met a new tenant (a white man) in the hallway. After we said hello, he immediately turned to my assistant and started talking to her as if she were the business owner, never acknowledging me, until I made him aware I was the business owner and she was my assistant. The assumption of course was that a Black woman couldn’t be the business owner, so it had to be the white woman’s business.

I’ve experienced implicit bias when being interviewed by a white physician and his office manager—also white. The office manager made a point to say that most of their patients were white and inquired about whether that would be a problem. In the end, I became a consultant in this physician’s office and maintained a working relationship with him for over 20 years.

TD: Who are some African American dietitians who have made notable contributions to the dietetics profession, and what were some of their accomplishments?

Rogers: Being a member and now chair of NOBIDAN, one of the Member Interest Groups of the Academy, I have the pleasure of meeting so many accomplished Black dietitians. We highlight a few of these RDs for Black History Month on the @nobidan_mig Instagram page. As a few examples, Juanita Eldridge, MS, RD, has made a tremendous contribution in research and development of food and nutrition for astronauts in space travel for NASA, called Spaceship Food. She’s truly a hidden gem. Evelyn Crayton, EdD, RDN, LDN, FAND, was a trailblazer as the first African American president of the Academy.

TD: What cultural biases exist among RDs toward clients and patients, and what is the effect of these biases?

Feller: Our diet culture perpetuates that bodies of Black women aren’t desirable or the ideal. Weight and weight stigma often are steeped in racist trappings. When white or dominant culture becomes the norm and everything else is the “other,” that means people are always trying to measure up to the “norm.” Doctors also perpetuate these biases in caring for Black populations. The Academy needs to offer programs that address cultural bias, cultural needs, and cultural competence.

Currently, [health disparities among Black, Indigenous and People of Color (BIPOC)] is a problem because there’s no discussion of the “why.” Why do Blacks have greater incidences of diabetes and other diseases, including COVID-19? There are no easy answers, but education and unlearning are key to address these systemic biases.

Social determinants of health [also] impact accessibility to programs and determine which institutions receive funding. Historically, neighborhoods and programs created for BIPOC have been underfunded. BIPOC who are disproportionately burdened with noncommunicable diseases don’t have equitable access to quality health care. This, in turn, results in increased mortality.

Kids in underserved communities are born disadvantaged, so how can they be expected to pass standardized exams? Can they make it into a nutrition program that’s heavily based in the sciences? Black children don’t have the same advantages as white children. Efforts need to be made to put scholarships in place for high school students in underserved communities. And will professors and teachers be brought in who are willing to make systemic changes in these underserved areas?

Rogers: There are cultural biases that I have witnessed towards clients and patients within dietetics practice. I had an Ethiopian client who was told that during their dinner meal with family they should use silverware when eating instead of their hands because using their hands and sharing their food with their family was unclean.

Health disparities refer to differences in health status among different groups of people. Some groups of people have higher rates of certain diseases and more deaths and suffering from them compared with others. Influences on health status include availability of and accessibility to high-quality education, nutritious food, decent and safe housing, affordable and reliable public transportation, culturally sensitive health care providers, health insurance, clean water and nonpolluted air, and lifestyle decisions. All of these factors can affect nutrition-related diseases such as obesity, hypertension, diabetes, hypercholesterolemia, and others.

TD: What are the steps we must take, and why, to integrate our profession?

Feller: Diversity in dietetics will involve programs that seek out and enroll BIPOC RDs-to-be and LGBTQ+ [lesbian, gay, bisexual, transgender, and queer, plus other underrepresented groups of the sexuality and gender spectrum such as intersex and asexual] RDs-to-be. We are providers that serve all communities, and they need representation in our profession. The challenge of segregated schools starts from an early age and isn’t associated only with race. It’s also significantly associated with class. BIPOC students historically have had less access to specialized educational enrichment programs, especially in math and the sciences. We would need to redistribute funds to underserved communities so there’s access to quality, well-funded education programs beginning at earlier ages. We need to partner with organizations that are already doing this type of work.

Rogers: It’s fundamentally necessary to diversify the field of nutrition and dietetics because of all the work we do in diverse communities. It would be unfair to not learn and develop relationships with the communities in which we work and serve. I recently became the cochair of the E-Commerce Committee of African American Professional Exchange (APEX), an associate resource group at Anthem, Inc, and serve with my fellow cochair, Judith Alexander, PharmD, BCACP, BCGP, consultant pharmacist, Sr.

APEX is where we raise cultural awareness about the African American community throughout the Anthem organization, and our platform is focused on health disparities within this population. We now have a team of Anthem APEX employee members writing educational articles and conducting webinars for Anthem employees based on this platform, fostering professional and personal development. This has enabled us to establish more profound relationships, respect, and understanding within the African American communities Anthem serves. As chair-elect of NOBIDAN, I’m proud that our mission is to provide a forum for professional development and support of dietetics, optimal nutrition, and well-being for the general public, particularly those of African descent.

TD: What can non-Black RDs do to educate themselves and fight racial injustice within the profession and in their practice?

Feller: White colleagues need to know that as long as they acknowledge their commitment to learning and unlearning—it’s OK to make mistakes—that’s part of this work. If people shy away from doing the work because they’re afraid of making a mistake, it’s a lost opportunity and we have failed at working toward change.

Non-Black dietitians need to commit to engaging in continuous education and formal training around cultural humility. If we serve people from diverse backgrounds, we need to be prepared to do so from an anti-bias patient-centered lens. We need to be prepared to listen to our patients and not be dismissive of their lived experiences.

There are so many dietitians actively engaged in anti-bias nutrition practice. I’d suggest dietitians spend some time on their social platform of choice and do the research to find the person or people that resonate with them the most. Commit to attending trainings for health care professionals focused on racial equality and culturally sensitive patient care.

Rogers: Dietitians can first recognize that cultural biases and health care disparities do exist. Next, they can learn about other cultures and place themselves in the shoes of those who are culturally different. It’s important to understand the struggles [BIPOC] face in their daily lives, including their needs when it comes to health care. RDs can connect with various organizations to guide them and help meet their clients’ health care needs.

I believe the best way to learn is to place yourself in another person’s shoes. Learn what they have to encounter on a daily basis and the obstacles they face. Classwork is fine, but experience is better. Become more involved with this community and observe what they go through every day. Have empathy and don’t be judgmental.

Cultural humility is essential, too. For those who don’t know what cultural humility is, it’s the ability to see things from each other’s viewpoints, understand each other’s backgrounds, and ultimately work together. On the other hand, cultural competence involves the ability to understand, communicate with, and effectively interact with people across cultures, but there’s no understanding of other’s perspectives regarding their culture. The way to practice cultural humility is to follow the American Psychological Association’s advice: First is to have a lifelong commitment to self-evaluation and self-critique; second, a desire to fix power imbalances where none ought to exist; and third includes aspiring to develop partnerships with people and groups who advocate for others.

This story was originally posted in Today’s Dietitian HERE

I enjoy working from home, so when we were told to shelter in place for an unknown period of time to prevent the spread of COVID-19, I was kind of excited. I thought about having more free time to get to all of those projects I’d been putting off, both for business and for fun. It was the perfect time to work on my newsletter for RDs, paint on the blank canvas I bought months ago, and maybe even read a book that wasn’t related to nutrition or business. But that’s not how things unfolded.

Although I’ve been working from home for more than 30 years, “working from home” now took on a whole new meaning. With family members sheltering in place along with me, I got distracted. Like so many of us, I was “procrasti-baking,” creating and testing new recipes for breads and muffins. I was also trying to cook while using fewer ingredients and making them last, and I was commiserating with others about their coping strategies, especially after listening to the White House’s press conferences.

As an entrepreneur, I had to think fast about the impact the pandemic might have on my business, particularly on the activities I had committed to that had to be canceled. I had to address my scope of work so I could maintain an income flow, connect with patients who needed my support, and solidify relationships with brands to continue our partnerships, albeit differently than before. What follows is a discussion on what’s worked and continues to work for me to keep my business going at a time when so much on my “to-do” lists become “don’ts.” I share my strategies in the hopes that some or all of them will work for you.

Private Patients

I had been seeing patients privately for many years in two offices: one in Manhattan and the other on Long Island. Most of the patients I counsel in my practice are more like family to me because I’ve known them—and in some cases their families—for 15 to 20 years. Since New York City was hit hard by COVID-19, I stopped going to my Manhattan office in early March, pre-quarantine.

But amid the ensuing weeks of sheltering in place, my patients needed different types of strategies than they did under normal circumstances—especially my city people. They were used to dining out every night and never cooking at home. My usual tips on eating healthfully in restaurants changed into pointers for safely ordering in or preparing simple meals at home.

Despite popular headlines and social media memes about the dreaded COVID-19 weight gain, I discovered my clients were losing weight since they weren’t dining at restaurants, where they served warm bread and butter or calorie-dense treats on dessert carts after their big meals. I also learned that some people, especially early on, reduced their portion sizes to conserve food so they didn’t have to shop as often.

However, what has changed most dramatically is the way I connect with my clients. Face-to-face counseling has been replaced with support and hand-holding through phone calls, Skype, Zoom, e-mails, texts, and FaceTime conversations. We had to rely on new ways to communicate to stay in touch on a consistent basis.

When counseling new patients, it’s now become more challenging to assess their needs since they’re not in front of me, where I can look into their eyes and observe their body language. However, as counselors, no matter how or where we work with people, it’s our job to read into the words they may—or may not—say.

Working With Brands

Being in private practice, however, doesn’t just mean counseling patients. One-to-one consultations used to comprise the majority of my work, Now, about 80% of my activities entail advising and partnering with brands—and that, too, has required modifications. In the past few months, I was scheduled to have desk-side media meetings with magazine editors in Alabama and in New York City, host a press event, and present at Today’s Dietitian’s symposium—all of which had to be transformed into a Radio Media Tour, online media placements, social media campaigns, and virtual events. I’m scheduled to speak at FNCE® this year, which also has gone virtual.

Clearly, we’ve shifted from socializing to social distancing, but it’s been challenging to develop alternative activities that have the same impact as face-to-face interactions. I will say though, that my love for radio and podcast interviews recently has been rekindled.

Media Training

My private practice also includes media training for RDs to help them get their names in the news, coach them about how to work with brands, start their own private practices, or boost their businesses without them having to quit their day jobs. Taking these steps were especially important during this pandemic when their day jobs may have been put on hold.

In all these years I’ve been in business, there’s nothing more rewarding for me than working with RDs, where I get the chance to bring my past experiences to the table to help them carve a new path for themselves—whether it’s transitioning to their dream jobs, making more money, or having more personal time. This is all while they’re perhaps homeschooling their kids, cooking more meals, doing laundry, and finding their own way of of coping with COVID-19.

Newsletter

And last, but not least, I probably spend most of my time doing media interviews, writing stories, and posting to social media. Every week for the past nine years, I’ve sent out my Better Than Dieting newsletter that includes my interviews of the week and stories I’ve written. But even that has changed. I now feel the need to be a little more personal, and more people are commenting and clicking through to the stories.

So, if you’ve always wanted to start e-mail marketing, this could be a great time to begin. And if you want to reach out and pitch to media to grab that interview or write your own stories, my newsletter can show you what journalists are looking for. You can sign up at https://bonnietaubdix.com/btdmedia.

If you know me, you know I love animal prints…especially leopard.

But this post isn’t about fashion or style…it’s actually about whether you should niche down or be a generalist.

And here’s the analogy:

Although I love when leopard appears somewhere on my clothing, it’s not all I wear. But when I find just the right item…it makes me feel “at home”. Similarly, I feel invigorated — almost gleeful — when I do a TV interview, but that’s not all I do.

So I’m often asked the question about whether it’s essential to NICHE DOWN and be known for ONE thing and have a SPECIALTY.
And my answer is (warning…you may not like this): it depends.

Some of the RDs I coach FEEL SO PRESSURED about locking themselves into ONE path, whether it’s seeing private patients, working with brands, working with media, launching a podcast or writing a book.

But if you’re just starting out (and this includes RD2Be’s) you can enjoy the freedom of exploring a variety of experiences and when you discover that ONE SKILL that makes YOU feel “at home,” you can dig deeper, stand out, build your brand and make a name for yourself.

If you already have a specialty or a professional focus then go for it — write stories, reach out to brands, pitch to media to let them know you can be  relied upon as a credible resource. Although you may feel like you’re not ready to get your name in the news, if  you have a clear, credible message — media is looking for you.

But if you’re feeling like you don’t know where to begin, take the time to do some soul searching and think about what you would really love to do and ask yourself this question: WHAT DO I WANT TO BE KNOWN FOR?

Just an IMPORTANT REMINDER: You already have the degree, the knowledge and the ability to grab your dream job…let me know if you need my help reaching for it!

“Specialize in something that makes you feel special.”

Although that sounds like a duh statement — it’s not all that simple.

I’ve often heard business and marketing consultants use the term “niche down”…and frankly, I didn’t always agree with their suggestions. As you’ll see from my general Instagram handle (@bonnietaubdix), there are so many things that I love to do and share with all of you — and focusing on just one theme or one specialty would make me feel like I’d be limiting myself.

But after being asked by so many people (and not just RDs) for my coaching guidance on working with media, I realized that this is a subject I that I am truly passionate about and I thought it was a perfect time share my knowledge, my skills and my experiences with all of you.

In fact, teaching you about how to get your name in the news is why I launched my @BTDmedia Instagram feed. These days there are lots of “influencers” out there whose popularity is based upon their degree of followers rather than the degrees they earned in school. Here’s where popularity is confused with credibility.

So welcome to my Media Maven Blog and please reach out and ask me any questions you might have about any media platform. Whether it’s for TV, radio, podcast, print, web, or Skype interviews — I can fill you in on how to go from pitch to profit with a heaping side dish of excitement!

All you have to do is click on the Contact page and…ask away!

So what are you waiting for?

You already have your degree — all you need is the confidence to go out and show off what you already know to others.

But when it comes to working with the media — there are a few simple steps you’ll need to take to let writers, editors and producers know you’re out there and they are WAITING FOR YOU TO GET IN TOUCH WITH THEM!

Believe it or not:

Media needs your help and they want to connect with the right people, too. 🙋🏻

Working with media is a 2-way street! TV stations, online and print magazines and radio shows have spaces they need to fill and audiences they need to inform. They would welcome professionals like you, who can provide credible, reliable advice that helps without hype.

I have worked with RDs that are held back from reaching out to media because they rely on negative self-talk (“Oh why would they want to work with me? I don’t have any experience.”) instead of self-confident comments (“I’ve got to reach out to that reporter because my idea about how to XYZ would be perfect for their publication.”)

When its comes to reaching out to get your name in the news — be careful not to become afflicted with Imposter Syndrome! It’s deadly — but there is a cure. I can help talk you down from the proverbial imposter ledge…but in the meantime, jot down some ideas about where you’d like to see your name appear, who are your favorite journalists, what style do you like to write in (scientific, consumer-friendly, professional with a combo of fun?)

To help you get your voice out there…you can grab your premier issue of my MEDIA MAKERS News Digest (delivered right to your inbox). You’ll get just the tips, tricks and tell-all stories you can start using right about…now!
If you’re interested in by-lines, quotes, TV spots or podcast interview you’ve come to the right place. Sign up on here: https://bonnietaubdix.com/btdmedia/

Some people have fears of heights, snakes, or bugs, and speaking in public is BIG on most lists!

Although I grew up shy and introverted (I know, hard to believe, right?) when I stand up in front of an audience to give a speech… my nerves are STILL there but they’re now meshed with an overwhelming feeling of excitement! I love looking out into the audience and seeing people nod their heads when they agree with me or hearing them laugh out loud when I say something funny. (With my family — it’s takes much more to get a laugh than it does with an audience!)

This photo was taken last year when I spoke at the @TodaysDietitianSymposium about being an influencer with credibility and confidence. Although this year’s talk for Today’s Dietitian was virtual because of the COVID-19 quarantine, I didn’t have to worry about buying a new dress doing my hair or putting on makeup — but preparing for my presentation was the same. In fact, it was more stressful than ever because for the first time ever, I co-presented with my husband! Yes, we’ve been married for 36 years and this was a new experience for both of us to explore together!

Hubby is an attorney that specializes in contract negotiations and he has been reviewing my contracts since we met. He is the only attorney I know who understands every aspect of the profession of nutrition and dietetics.  I try to go through most of my contracts first…but I always wind up having a few tough questions that I save for him.

Although he had his own strategy for presentation prep, here are some behind-the-scenes tips on how I prepare for a speech…

6 Tips to Help You Prep for a Presentation

• I write a rough draft of my speech EXACTLY as I would say it (nevermind about grammar, spelling, or anything you’d think about if you were writing an article)
• I say it out loud and refine as need be
• I time it
• I practice over and over again
• And I usually make changes up till the last minute (including improvising during the talk!)
• And even if it’s virtual — I do kind of dress to play the part

Do you get the jitters when you have to get up in front of a group or in front of a camera?

I’d be happy to help you feel CALM + CONFIDENT. Ask me how to make that happen below in the comments or get in touch by sending a message on the contact page. I look forward to connecting with you!

Did you want to hear what happened next? Did I grab your attention? If so, that’s the way to start a story!

You may not classify yourself as a “storyteller”… but YOU ARE! I’m sure you could talk for hours about some of your favorite experiences to your friends and family, and to transfer that gift to telling a story to an audience, all you need is to put some PASSION into your words so that you’ll attract wows instead of yawns.

If you’re the type that gets all excited when you tell about a funny or scary experience that happened in your personal life, then you just have to figure out how you can get that excitement into your voice during a professional presentation. I ALWAYS try to start my presentations with stories that relate to my topic…and that my audience can relate to.

Your mouth may do the work, but great stories really come from the heart. They’re not just about WHAT you’re telling … the best stories are elevated by HOW you’re telling them.

Here are a few ideas to help your stories hit home:

• Paint pictures with words to help listeners visualize your message
• Talk about facing adversity, battling struggles and fighting off negative self-fulfilling prophecies
• Share something personal that your audience can relate to
• Ask questions that inspire your listeners to dig deep within themselves
• Show empathy
• Appeal to the emotions we ALL feel: anger, fear, sadness, loneliness, happiness, and surprise

Whether your words are written in a document or spoken on video, you can reach out and touch someone…even when social distancing! Practice speaking front of a mirror and notice whether you smile or frown or use your hands — all of those expressions and gestures reach out and grab those who are listening.

I’m taking you BEHIND THE SCENES of my Radio Media Tour (RMT) today and here’s what you’ll look forward to when you tour from home:

• 18 back-to-back radio interviews
• 5 hours of schmoozing
• 1 fabulous client
• 2 bottles of water
• 3 bathroom breaks
• 1 cozy set of clothes (including furry slippers)
• 1 tube of lip gloss
• 5 pages of notes (big bold fonts)
• 6 phones and computers silenced
• 0 makeup
• 0 nice hairdo
• 0 distractions
• 1 quiet household

I LOVE doing radio and podcasts because they challenge me to paint pictures with words. With video being so popular these days, I think we forgot about how to reach out and touch our audiences through radio. For those of you who have podcasts, you know how hard it is to plan the content for your show, arrange interview questions that are stimulating for your guests and you have to keep the show moving along to hold your audience’s interest. A Radio Media Tour does all that…and so much more.

So if you’re like me, some of your pre-coronavirus quarantine in-person events may have morphed into reaching out via online and or phone connections. I felt fortunate that a client of mine was able to secure bookings on 18 radio shows that aired across the country to replace desk side visits that had previously been scheduled at the corporate offices of several magazines in New York City. Although the city was on lockdown, I felt safe in the comfort of my home and I was beyond thrilled to be able to get my messages out to thousands of people without leaving my desk…thanks to my telephone and radio.

Here’s how I prep for a radio show or podcast:

• Come up with about 20 key messages that you’d like to get across to your listeners. Make them concise and sexy using alliteration, metaphors, similes and other expressions to help your audience visualize what you’re saying.
• Whittle those messages down to the 3 most important messages that, no matter where the interviewer takes you, you know you have to get back to those 3 messages.
• Keep notes around your desk of clearly written messages or bullets to give you clues about what to talk about but DO NOT READ — if you sound like you’re reading instead of speaking with expression you’ll lose your listeners.
• Use modulation in your voice — speak with expression and excitement.
• MY MOST IMPORTANT TIP for being a guest on a radio or podcast show: S-M-I-L-E !!! Joy in your face will bring enthusiasm to your voice.

Have you always wanted to be a guest on a podcast or radio show and you didn’t know how to get booked or how to prepare? Be sure to reach out and ask for help — I can try to guide you to make that happen! Get in touch through my contact page or fill out my application so that we can book a call!