Image by Sara Franklin
I have standards—high ones—for the men, friends, and the authors whom I invite into my kitchen. Only the exceptional need apply. Be funny, be bold, be smart, be fun. Do not be fussy or fake. Do have a good appetite. Nigel Slater made the cut a long time ago. - Sara Franlkin
is for Authentic, a state of being that is essential to writers, but a word sorely lacking the literary libido to provoke that glorious condition. When one stands firmly in what is real, the past and the present, the individual and the collective, the manifest and the imagined merge and flow as righteously as the Mississippi. --Molly O'Neill
Your Own Editor
To schedule a free 15-minute call to appraise your needs, send a few lines explaining the work you'd like to do and the help you'd like along with a sample of your work to firstname.lastname@example.org.
Food Writing Lives
LongHouse Food Revival
Based on the 19th century American Chautauqua movement, LongHouse Food Revivals are a series of annual gatherings of food thought leaders across the United States. The Revivals are designed to stretch the boundaries of how food stories are told, raise the bar on the nation’s food news agenda and, most of all, foster the community between generations, regions, cultures and media platforms that support innovative work of the highest quality. No two Revivals are alike. All are serious fun.
What People Are Saying
"What a great education you're providing -- your students are incredibly lucky to be getting this. And you're doing a service to editors everywhere, too, who will someday be handling their copy!"
-Pat Reilly, executive editor at Epicurious.com and GourmetLive.com
"The opportunity to stretch out my writing skills under the care and guidance of Molly and her team was the ignition I need to complete my project. In the short time together, we formed a writing tribe and workshops were emotional, constructive and inspiring. The entire retreat exceeded expectations on every level. A five star experience."
-Melissa Lanz, author, the Fresh 20 Cookbook
Why Food Writing?
Touch a star-fruit to see what the skin is like, smell the clementine, listen to the talkers on the train, watch the sunrise again and again. Food writing is all about the senses and the more you hone yours, the stronger your work will be.–Monica Bhide
Recipe Writing Intensive.
Saturday April 13; again May 11, 2013
This afternoon intensive combines lectures by leading recipe testers and cookbook editors, and hands-on writing and editing to create solid, workable recipes.
Food Memoir: The Hungry I
A Primer in Personal Voice and Personal Narrative
June 16 – August 4, 2013
Designed for aspiring memoirists as well as writers interested in deploying elements of memoir in essays and articles, the seminar includes interviews with memoir masters, editing of assigned or ongoing work, conference call workshop sessions and one 30-minute private coaching session. More...
Food Blog U
Everything You Need to know about Writing, Enhancing and Promoting Your Blog
May 5 – June 9, 2013
This six-week food blogging intensive combines interviews and lectures by some of the great food bloggers of our day. The workshop focuses on writing and presenting a blog, providing the skills for beginners as well as established bloggers to take their blogs to the next juicy level. More...
The Essentials of Food Writing I: Virtual Boot Camp
April 30 – June 4, 2013 and again June 11 – July 16, 2013
This six-week course is designed to provide the training and mentoring that today’s freelance food bloggers, authors and writers find tough to come by, as today, the editors in traditional publishing rarely have the time to educate and nurture their writers. More...
The Essentials of Food Writing II: Virtual Boot Camp
June 4 – July 9; July 16 – August 20, 2013
The second half of cookNscribble’s introduction to food writing draws on the basic skills learned in Essentials of Food Writing I and helps students deploy those skills in the subject’s three most frequently-used forms: news and news-driven feature stories, restaurant and book criticism and the memoir/personal essay. More...
Writing Food History
April 7 – April 28, 2013
Knowing the resources that exist and establishing a methodology for research is an invaluable tool to both food historians and writers who want to create a historic context for their food stories. In this four-week seminar, Sandy Oliver, author and the founder of Food History News, supplies just that. More...
Reporting and Writing Food News
Sundays, April 14 – May 5, 2013
In this four-week workshop, students work with veteran reporters and editors to select, source and report a single, self-assigned story. Workshop time is divided between a week-by-week survey of basic journalism practice and analysis of students' work. More...
Writing From the Senses
Tuesdays, June 4 – June 25, 2013
This four-week workshop deploys daily sensory journaling and intensive, in-class exercises to heighten both sensory awareness and fluency in the language and rhythm of sensory-driven prose. More...