Can confirm. Spent 12 years at a tech magazine and was making $70K at the end. Was laid off for being too expensive. Now I work at a large tech company and make double that. Oh, and no one threatens my life if I get a detail wrong anymore, so that's an improvement. Honestly, being a journalist is like working in a kitchen. Super high stakes and everyone is always 1 step away from complete panic and super stressed out, yet no one is paid enough to make that kind of pressure worth while. At least in journalism, you get access, a modicum of power, and the ability to change the world around you. As a chef, it's just insane pressure for no real world-changing reason.