I tend to put books — and the authors who write them — on a pedestal, but the truth is that a good many are as susceptible to trends or gimmicks as your average teenager. Think vampire novels. Dystopian series. And various shades of gray. In recent years, this has given us the anti-hero and… Read More
Jeanne Devlin is editor of The RoadRunner Press, an award-winning traditional publishing house based in the American West. An editor of newspapers, magazines, and books for more than thirty years, she has also worked on national marketing and publicity campaigns with such publishers as Simon and Schuster and St. Martin's and for a number of New York Times bestselling authors, including Robyn Carr, Sabrina Jeffries, Debbie Macomber, Linda Lael Miller, and Wendy Corsi Staub.
A graduate of the Stanford University Publishing Course, Jeanne is a member of the Children's Book Council, the National Book Critics Circle, and the Oklahoma Center for the Book of the Library of Congress. She also consults with boutique publishers.
If the seasons all have their own unique calling cards—snow and toddies and roaring fires for winter, flowers and showers for spring, foliage tours and pumpkins for fall—wouldn’t it stand to reason that what we read would change with the seasons, too. And that got me thinking . . . If summer is all about… Read More
Against a background of the fifth worst snow fall in the city’s history (almost 20 inches at O’Hare Airport alone), thousands from the library world donned galoshes and coats to mush their way to the 2015 ALA MidWinter Conference in Chicago. But if the temperature at times dipped into the single digits (thanks to those oh-so-reliable Chicago winds) as… Read More
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What’s cooking for Thanksgiving Dinner in 1889 New Orleans?
Greetings! My debut historical mystery Fanny Newcomb and the Irish Channel Ripper launched earlier this month! Since then, it’s been a whirlwind of guest blog posts and author-reader chats. Thanks to everyone who’s visited my website and liked my author page on Facebook! Since it’s Thanksgiving week, right now I’m thinking about FOOD—smoked turkey, oyster… Read More