At a meal I once shared with a charming five-year-old, the precocious kindergartener wasn’t much interested in finishing her lunch. “I’m full,” she insisted when her mother urged her to eat. But dessert looked good. Her mother logically pointed out, as mothers have done for longer than I can remember, that her daughter had said she was full. My young friend was undaunted. “Dessert is for my other stomach,” she replied. “It’s still hungry!”
There are two kinds of work that feed a writing life. One is the creative effort that allows us to bring a piece of writing into the world. It’s the expression of what we have to offer, refined and polished until it reaches the form that connects with a reader.
The other is the work toward the goals we have for our writing. It’s the task of finding places to send finished pieces, learning how to query agents and editors, and figuring out ways to promote our work.
Both kinds of work—doing the writing and finding its audience—are necessary if we are to connect with readers. But while I have a great appetite for the writing work, the business and promotion aspect is less appealing. This is what has me thinking of my young friend and her two stomachs to feed.
In this case, both kinds of food matter. If dessert seems dispensable to you, think of it as more of an Italian meal with a fish and a pasta course. Or a simple repast of soup and a salad.
The point is that in order for our writing to find readers, we need both a creative and a business life. We need quiet hours to work and social hours to connect with others. It can be hard to keep both going at the same time. But it’s important to not only write (and finish!) stories but to send them out. To not only edit poems but to share them at readings. To not only conceive of new essays but find new places for them. Our job is to make our writing as good as it can be, and to learn about the publishing world as well.
The writer in us will often think she’s had her fill of work, whether it’s one kind or the other. This may happen daily, or even more. At those times it’s good to remember the other stomach—the one that wants something different—and feed them both.








