Learn the techniques, language, and varied perspectives that make great food prose!
This course is offered in both the Winter and Spring.
This four week course is designed to provide the training and mentoring that to- day’s freelance food bloggers, authors and writers find tough to come by. Traditionally, writers learned the basics of reporting, writing and pitching their stories in newsrooms, magazines or from book editors. However, today, the editors in traditional publishing are often charged with more work than is humanly possible and rarely have the time to educate and nurture their writers. This reality is further complicated for writers who are committed to creating their blogs, articles and books independently and from far flung locales.
Organized and lead by food writer, author and internet pioneer, Molly O’Neill, Food Writing 101 features podcast lectures and interviews with some of the top writers in food today – Kim Severson of The New York Times; Kat Kinsman of CNN’s Eatocracy; Ruth Reichl, author, editor and television host; Sara Kate Gillingham-Ryan of thekitchn.com, Amanda Hesser, founder of Food52; NPR’s Kitchen Sisters, Nikki Silva and Davia Nelson; Food & Wine Magazine editor and recipe developer Ben Mimms and others — along with targeted readings, professionally edited on-line assignments and facilitated weekly peer workshops.
The interviews are pre-recorded and delivered as a podcast, allowing students to listen at their convenience. The weekly call-in workshop includes a short discussion and peer review of student work. The workshop groups are small and are comprised of writers with similar skills, publishing experience and goals. Workshops are lead by a professional editor who also offers comment on each student’s work. Each student also receives one 30-minute mentoring session designed to set goals and establish step-by-step guides for achieving those goals.
Mondays – starting March 9th; 7-8:30 PM
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.