How to Freelance for Creatives (Online)
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
The pandemic has got a lot more of us thinking about working for ourselves. Particularly for creatives, freelancing can mean more freedom, control, and artistic satisfaction. But where to begin?
Sarah has worked as a freelancer in several creative fields for over 20 years. She'll walk you through the steps of launching your own self-employed career, as well as what to do next. Some of the topics we'll touch on include:
- Finding work
- Finding community and coaching
- Setting prices & getting paid
- Setting boundaries with clients
- Insurance
- TAXES
There will be plenty of time for questions and conversation to find out if this is the right career choice for you.
This class is intended for writers, designers, visual artists, makers, composers and any other type of working creative. It is recommended only for creatives living and working in the United States.
