20 Questions for Rachel Bachrach

She seems to be everywhere at once, assigning and crafting and fielding submissions, directing writers, and formulating incredible content for Mishpacha’s every issue. Deputy editor Rachel Bachrach pulls the strings from her home in Cincinnati, Ohio, using her Masters in Journalism and discerning professional judgment to marshal a diverse and international writing team in creating global Jewish conversation.

My ideal work environment:

My breakfast room table, because to my left is a wall of floor-to-ceiling windows, so I basically feel like I’m outside. With the door open for the breeze and a tea or seltzer on hand, I’m set.

I learned the most from writing about:
Food presentation. The chef who maintained you can’t individually plate pasta nicely, that white dishes are always best for food presentation, that blue isn’t a natural food color. I remember something from this article basically every time I make or serve food!

Deadlines make me:
Move. Knowing time is limited automatically gets me in the zone.

1.

What percentage of cold submissions make it into the magazine?

Ooh, good question. The answer is not so good, though, because it’s quite disheartening — a very small percentage? Some people submit pieces constantly, and it’s hard to keep rejecting their hard work, especially when their email starts, “Hi, it’s me again, you’ve never accepted anything I wrote, but I’m still trying my luck,” or, “18th time’s the charm, right?!”