A postlude to Food Writing 101!
This six-week course builds on the basic skills of Food Writing 101 and is open to anyone who has completed the work for Food Writing 101. The first four weeks are focused on a specific form — restaurant criticism, food news reporting, personal essay and feature stories. The remaining meetings are devoted to conceptualizing stories and books and developing personal voice.
Organized and lead by food writer, author and internet pioneer, Molly O’Neill, Food Writing 102 features podcast lectures and interviews with some of the top writers and editors working in food, lifestyle and culture today – Los Angeles Times restaurant critic, Jonathan Gold; Pete Wells of The New York Times; author and Food Historian Anne Mendelson; Samuel Fromartz, author of Organic Inc. and co-founder of The Food and Environmental Reporting Network; Rux Martin, Executive Director of Rux Martin Books at Houghton Mifflin Harcourt; author Mark Kurlansky; and The New Yorker writer, Calvin Trillin.
The interviews are pre-recorded as a podcast, allowing students to listen at their convenience. The weekly call-in workshop includes a short discussion and facilitated peer review of student work followed by comment from a professional editor. The workshop groups are small and are comprised of writers with similar skills, publishing experience and goals.
Food Writing 102 students have the option of developing one pitch and the completed story and working with a professional editor over the period of the class to prepare that piece for submission. One 30-minute mentoring session designed to set goals and establish step-by-step guides for achieving these goals in the last weeks of the class.
Email [email protected] for the next course offering
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.