What on earth do fluffernutter and banana sandwiches have to do with travel blogging, I hear you ask. . .
I remember loving fluffernutter and banana sandwiches as a kid. A thick layer of creamy peanut butter, another thick layer of marshmallow cream, topped with sliced banana circles.
They were like an ice cream sundae in a sandwich as far as I was concerned. Heaven!
Now there’s an easy way to meld writing, photography and travel into an equally delectable skill sandwich that will support your life overseas.
It’s called travel blogging.
You can do it on your own time schedule.
You don’t have to submit queries or work with editors.
You’re the boss.
Travel blogging lets you get paid to share your travel adventures on your own blog, through your own writing and photography. It’s an incredibly portable career, and is the basis for a great location-independent business.
It’s a natural fit for a husband and wife team. For example at Roads Less Traveled, a nicely done travel blog about the RV and sailing life, Emily’s the writer and Mark’s the photographer.
Travel bloggers like Emily and Mark or Nomadic Matt make a full-time income and fund their travels from their blogs.
Develop the Skills You Need
As with any career, you need some basic skills and some fundamental knowledge. Some of us do it the slow, hard way, learning as we go by trial and error.
If you’d rather shortcut the process, there’s a new program available. It will cost you a few bucks, but save you oodles of time and aggravation.
From AWAI, a company that trains writers and other freelancers, you can now get Money-Making Travel Blogs: Your Step-by-Step Guide for Turning Adventures and Hobbies into Income.
I’ll be honest, I’ve not gone through the program yet — it’s brand new — but I’ve learned a lot from other AWAI programs and I also write regularly for them.
They’re so confident it’s a great program that they’re offering a full one year, 100% money back guarantee if you don’t think it lives up to its promises.
You can learn all about the program here.
Photo by Robyn Lee, courtesy of Serious Eats