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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.
Due to COVID-19, all classes will take place online-either through Zoom or through Wet Ink, our asynchronous learning platform-through Spring quarter 2021.
All times are listed in Pacific Time.
Rachel Werner is faculty for Hugo House and The Loft Literary Center; a We Need Diverse Books program volunteer; and a book reviewer for Shelf Awareness. She has contributed print, photography and video content to Fabulous Wisconsin, BLK+GRN, BRAVA, Madison Magazine and Entrepreneurial Chef. She is also the founder of The Little BookProject WI, a community arts and nonprofit bi-annual collaboration. A passionate commitment to holistic wellness and sustainable agriculture keeps her a Midwestern girl at heart—and Madison resident.