Food Blog U

Course Description

Everything you need to know about writing, enhancing, and promoting your blog!

This course focuses on both writing and presenting your blog—providing skills for beginners as well as established bloggers—to take your work to the next level. Weekly call-in workshops feature both a short lecture as well as a peer review of each student’s work. Workshop groups are small and are comprised of writers with similar skills, publishing experience, and goals. Assignments range from 300 to 600 words. The start of the class will be devoted to personal branding/blog identity. Those without an established blog are strongly encouraged to begin building their live blog after the first discussion and prior to the second class meeting.

For your own listening convenience, this six-week food blogging intensive includes podcast interviews and lectures by some of the great food bloggers of our day. These podcasts will discuss the written craft of food blogging, and feature talents such as: Shauna Ahern (, Elise Bauer (, Sara Kate Gillingham-Ryan (, Tanya Steel (Epicurious and GourmetLive), Molly Wizenberg (orangette) and Elissa Altman (

This course also features recorded interviews on photography, podcasting, and videography, including: Matthew Amster-Burton (, Michael Harlan Turkell (, Debra and Rod Smith (, Kate Medley (, David Ellner (panna, cooking app) and the use of social media to drive blog traffic, with Dave Feller (, Maggy Keet ( and, and Kathy Hester (

Note: Should you need a technical advisor in designing and building your blog, you may arrange a private session with Kristi Willis at [email protected] for an additional fee.

Sections Available:

TBA. Coming again in the fall!



Please note: Course phone calls are on a free conference line, however some international carriers do charge for the use of this line. Please check your plan to confirm. Dates and times are subject to change. Space is limited and course payments are non-refundable.


Sorry, registration for this course is not available online right now. Please contact us at [email protected] for more information.