The Art of Food Writing
Food writing can be notoriously difficult to break into. After all, everyone eats and everyone has opinions. In this hybrid course, we will workshop a draft, craft pitches for publication, and strategize 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 W. Twitty, Alicia Kennedy, Kat Kinsman, and more. (Warning: This course might make you hungry!
Registration dates:
March 13: Scholarship Donation Day (Learn more.)
March 14: Member registration opens
March 21: General registration opens
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.
