Food Writing 101
Food writing can be notoriously difficult to break into. After all, everyone eats and everyone has opinions. In this course, we will workshop a draft, craft pitches for publication, and discuss how to find the right editor. We will also discuss the politics and ethics of food writing, exploring contemporary work by Soleil Ho, Bani Amor, Joe Yonan, Osayi Endolyn, Naomi Tomky, Noah Cho, Michael Twitty, Alicia Kennedy, Kat Kinsman, and more. (Warning: Class discussions might make you hungry!)
Sabra Boyd
Sabra Boyd is a writer, editor, journalist, and public speaker whose work has been featured in The New York Times, The Washington Post, Eater, Vice, IndieWire, Psychology Today, HuffPost, The Seattle Times, and more. From personal essays to investigative journalism, Sabra enjoys helping others build their own successful writing careers.
