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All Levels | Are you an avid foodie who loves to write? Or are you looking to master senses-based, descriptive prose to better compliment your food photography skills? This ‘101’ course is for writers interested in becoming food critics and those already working in the niche market of “epicurean”content. Through creative prompts and interactive activities, we will delve into penning culinary reviews, recipe writing, cookbook proposals, food memoirs, and blogs — in addition how to pitch samples of your work to digital and print publications. This class takes place online through our partners at Wet Ink, and sessions can be completed at your own pace throughout the week.
Beginning Fall 2021, we will be adding select in-person classes back to our course catalog. The majority of our classes will still be offered via Zoom.
If a class says IN-PERSON in its title, it will take place in person at our permanent home in Seattle.
If a class says ASYNCHRONOUS in its title, it will take place on Wet Ink, our asynchronous learning platform.
If a class does not have a marker after its title, it will take place via Zoom.
Rachel Werner is a teaching artist for Hugo House, The Loft Literary Center and Lighthouse Writers Workshop in addition to being the founder of The Little Book Project WI. Her literary writing and craft essays have been featured by Off Menu Press, Digging Through The Fat and Voyage YA Literary Journal. A selection of Rachel's recipes are included in "Wisconsin Cocktails" (UW-Press, 2020)—and her poetry in the anthology “Hope Is The Thing: Hope is the Thing: Wisconsinites on Perseverance in a Pandemic” (The Wisconsin Historical Society, 2021). She also regularly contributes content to TheKitchn, The Spruce Eats and Fabulous Wisconsin.