July 25 – August 25, 2013 | Rensselaerville, NY
WHAT IS THE LONGHOUSE INTERNSHIP PROGRAM?
The LongHouse Internship Program is a food media laboratory designed to give 6 participants
an intense immersion in every aspect of food stories from writing and photography to videography and broadcast media, as well as hands-on experience in farming, cooking, building and more. Under the tutelage of of some of the leaders in the field, interns create all the content for LongHouse Food Revival. This includes writing blog posts, social media, press releases and magazine content, gathering oral histories, creating short documentary videos, producing slide shows, researching the written and spoken word as well as fine arts and interfacing with presenters to create a script.
Each intern is responsible for an individual scholarly research project and attendant field work using a specific medium (writing, film, oral history, visual art, design, etc). The group works together with mentors to edit the materials into a single multimedia presentation and a printed magazine. In addition, daily team activities include bio-dynamic farming, animal-tending, food preservation and cooking.
Undergraduates as well as graduate students and mid-career professionals are encouraged to apply. Selection is based on existing expertise and a well-established appetite for learning and well-stated career goals. Our mission is to prepare participants for careers in food media, activism, food justice, academia and writing.
WHO COMES TO THE LONGHOUSE INTERNSHIP PROGRAM?
Aspiring food writers and food media producers. This Program draws on the best and brightest of the emerging generation and supplies serious hands-on training that is necessary to compete—and be employable. Six interns will be selected this year. Each of our four 2012 interns is currently employed by companies that include an NPR production unit, MTV, Grist.org and the Zagat Guide.
The application is open to all students who will have completed their junior year of college by the internship start date.
Working with masters of the craft, interns create slideshows, three mini-documentaries, audio broadcast, essays and articles, recipes and on-line content, establishing credentials as well as the rare opportunity to learn all aspects of media production.
WHAT IS THE LONGHOUSE FOOD REVIVAL?
Based on the 19th century American Chautauqua movement, LongHouse Food Revivals are a series of annual gatherings of 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. Produced by cookNscribble, the online educational resource and virtual editorial office for food writers, bloggers and producers, LongHouse Food Revivals are intimate gatherings that are large in vision. No two Revivals are alike. All are serious fun.
LONGHOUSE INTERNSHIP PROGRAM FACULTY
The faculty works with interns on all content creation, teaching and mentoring in the field and the editing room. Each intern is assigned to a two-person project team that works with a mentor to create a mini- documentary as well as a slide show. Each intern is also assigned a writing mentor and advisor.
In addition to weekly intensives, “Craft Talks” by visiting lecturers are scheduled each week to explore specific aspects of food content creation.
MOLLY O’NEILL, Executive Director and Founder
The author of the memoir Mostly True: Family, Food and Baseball and four cookbooks including The New York Cookbook and One Big Table, Molly was the food columnist with the New York Times Magazine for over a decade, the host of the PBS series Great Food and the editor the Library of America’s American Food Writing. O’Neill founded One Big Table, a multimedia company dedicated to telling American food stories in 1999, established cookNscribble, the online classroom, resource and community for food writers in 2010 and created LongHouse Food Revival in 2012.
EMILY HILLIARD, LongHouse Internship Program Director
A writer and folklorist, Emily works with the Smithsonian Folkways Recordings Project where she specializes in immigrant stories and foodways. She has been a lecturer with the University of Michigan’s New England Literature Program, the school’s total immersion, off-the-grid course in New Hampshire and has served as program coordinator for the National Council of Traditional Arts and the Burlington School Food Project. A co-founder of Nothing-in-the-House: A Pie Blog and Baking Company that is based in Washington, D.C., Emily’s work has appeared in GiltTaste, American Food Roots, PBS Food, NPR’s Kitchen Window, Zenchilada and Southern Living. A graduate of University of Michigan, Emily earned a masters in Folklore at the University of North Carolina.
AME GILBERT, Chef and Coordinator of Fine and Applied Arts
A chef, caterer, artist, writer and food scholar, Ame has been working at the intersection of food and art for longer than she cares to remember. She has a BFA from Cooper Union in NyC, culinary training from The New York Restaurant School and a masters of Liberal Studies from the University of Wisconsin where she wrote a cookbook for her thesis that left professors in Art, Gender
Studies and History wondering how they were supposed to critique a collection of recipes. Ame taught “Food is Art” at Parsons School of Design and hosts, cooks and curates for several salons that bring artists, writers, and thought leaders to the table to share great food and delicious ideas. A curator for the Umami Food and Art Festival, Ame guest edited a food issue for W.W.3 Illustrated and her work has appeared in Gastronomica and the Best Food Writing 2007. She is pictured here holding a mighty impressive horseradish that was grown in her Brooklyn backyard.
WILL LEVITT, Events Director, LongHouse Food Revival
A writer who began a catering company when he was 13-years old, Will’s restaurant criticism appears in The Brooklyn Paper and his work has also appeared in The Huffington Post, EdiblePublications, cookNscribble and his own blog, Under the Egg. As Events Director, Will oversees all aspects of the LongHouse Food Revival from the creation, marketing and sponsorship of the annual program to content creation and event production. A graduate of Wesleyan University, Will is the co-founder of the LongHouse Internship Program and coordinates all weekend “hacks,” as well as all blog and social media content.
KATHY GUNST, Professor of the Practice, Creating Food Radio
An early editor of Food&Wine magazine, Kathy is the author of 14 cookbooks, including her latest, Notes from a Maine Kitchen. As the food editor of NPR’s Here & Now Kathy records radio shows on location throughout the world and combines an intuitive and deeply engaged interview style with a well-honed sense of the power of sound to create must-listen audio stories, collaborating occasionally with her husband John Rudolph.
JOHN RUDOPH, Professor of the Practice, Telling Immigrant Food Stories
A radio journalist with more than 30 years experience as a host as well as a documentary and news producer, John produced the award-winning documentary Feet in Two Worlds: Immigrants in a Global City, and founded the Feet in Two Worlds program (fi2w.org), a project of the Center for New York City Affairs at the New School in Manhattan. The podcast he oversees, Food In Two Worlds, a series about immigrant kitchens, recently won the International Association of Culinary Professionals’ award of excellence for radio broadcast. Since 1999 he has worked with WNyC to chronicle the life of the city in programs such as Six Months: Rebuilding Our City, Rebuilding Ourselves, a documentary series that explored the impact of the 9/11 attacks, and New York in Black and White: The Sixties, Civil Rights and the Ocean Hill-Brownsville Crisis.
DEBRA AND ROD SMITH, Professors of the Practice, Field Photography and Videography
A co-founder of SmithBites, Debra Smith is a photographer, videographer and writer whose first life involved creating jingles and voice-over for radio, television and film. Working in tandem with her husband, Rod Smith, she brings decades of practical and aesthetic know-how to shooting unscripted material in the field and a fine eye for storytelling to the editing room. Debra teaches the introduction to digital photography and oversees the final cut of all LongHouse video and slide show presentations.
A professor in the new media program at Ball State University in Indiana, Rod, along with his wife, Debra Smith, runs the audio studio and video production company, SmithBites.com and brings more than two decades of hands-on expertise as well as a depth of technical knowledge and a polished, narrative style to telling food stories across multimedia platforms. The duo will instruct both in the field and serve as mentor and final-cut editors to the LongHouse videos and slideshows.
THE CRAFT SALON SERIES: MAKING SHAPELY BLOG POSTS
SARA KATE GILLINGHAM-RYAN, founder of theKitchn.com is a writer, blogger and author of Good Food To Share and the Greystone Bakery Cookbook
and will lecture on creating shapely web content.
ELISA ALTMAN, founder of PoorMansFeast.com, is a columnist for the Huffington Post and the director of cookbooks at Rodale Press. Her most recent book, Poor Man’s Feast, was published last spring.
BEATRICE PELTRE, baker, photographer, blogger and author of Tartine Gourmand.
THE CRAFT SALON SERIES: MAKING SENSE OF FOOD
CARA DI SILVA is a journalist, food scholar and author “In Memory’s Kitchen: Legacy of the Women of Terezin” which was a New York Times notable book. Her articles have appeared in the New York Times, The Washington Post, and scores of magazines and she has taught food studies at City University of New York. Cara will lecture on Food Research Methodology.
JOHN E. FINN, is Professor of Government at Wesleyan University. He holds a J.D. (Georgetown University), a Ph.D. in political science (Princeton University), and a degree in culinary arts from the French Culinary Institute. He contributes to Gastronomica and Food, Culture and Society, where his most recent article is “The Perfect Recipe: Taste and Tyranny, Cooks and Citizens,” in Food, Culture, and Society. He will discuss the intersection of food, politics and recipes.
PAUL FREEDMAN is the Chester D. Tripp Professor of history at yale University. He specializes in medieval social history, the history of Spain, the study of medieval peasantry and the history of food. His book, Food: The History of Taste, won the IACP award. Dr. Freedman will discuss how food reflects cultural context.
BERNARD L. HERMAN is the George B. Tindall Distinguished Professor of American Studies and Folklore at the University of North Carolina at Chapel Hill, a chair he has held since 2009. He was also the cofounder and inaugural director of the Center for Material Culture Studies and a cofounder of the Center for Historic Architecture and Design at the University of Deleware, an advisor for the National Register of Historic Places, a consultant for exhibi- tions on quilts, photography, and vernacular art and the author of five monographs, including the New York Times notable book of the year The Stolen House. Recipient of a Guggenheim Fellowship, Dr. Herman has completed nearly 70 oral histories on the foodways of the eastern shore of Delaware and will be discussing the role of oral history in mapping cultural history.
THE CRAFT SALON SERIES: MAKING A DIFFERENCE
JENNIFER LAPIDUS is a baker, writer and the founder of Carolina Ground, a community-based milling project aimed at restablishing a local grain economy in Ashville, North Carolina.
TOM LASKAWY is a founder and executive director of the Food & Environmental Reporting Network and a contributing writer at Grist covering food and agricultural policy. His writing has appeared in The American Prospect, Slate, The New York Times, and The New Republic.
ROOM & BOARD
Interns live in a group house in the town of Rensselaerville, New York. Rooms are typically multi-occupancy.
Food is locally-sourced from the farms that students work. Breakfast and lunch are a la cart and ingredients are provided.
Dinner is prepared by two interns each day working with LongHouse chef Ame Gilbert and is served to the group and visiting faculty at 7pm Sunday-Thursday.
With the exception of special weekend barn dinners, weekend dinners are on- your-own. There is a local restaurant, students often venture forth to Hudson, Millerton and Albany—or take day- trips via Amtrak to New York City to sample restaurants.
LOCATION | RENSSELAERVILLE, NEW YORK
Located 40 minutes southwest of Albany, New York in the Helderberg Mountains, this tiny village was a center of early American life, the site of the pre-Colonial era Rent Wars, a center of the 19th and early 20th century dairy industry. Nearly equidistance between New York City and Boston, the hamlet has fewer than 200 homes and is listed on the National Historic Registry as the largest extant collection of Federalist and Colonial Greek Revival structures.
The town has one restaurant, one bed and breakfast and one of the oldest lending libraries in America. The Huyck Perserve, a 2,000 acre nature preserve features hiking trails, a nature study center and a lake with a designated swimming area. There is tennis, basketball, kayaking, hiking and, for those unafraid of hills, cycling. Dubbed “Brigadoon” by the New York Times, Rensselaerville is remote and quiet. The internet access is dicey. Only Verizon cell service is available.
The quiet nature of the place has brought a growing community of artists, photographers, film makers and writers to the town, joining the traditional community of farmers, academics, small business people, clergy and state workers who live here. About half the homes are owned by people from New York City.
The nearest train is Amtrak in Hudson, New York. Hudson is a 2 hour train ride form Penn Station, New York. Rensselaerville is a 40 minute drive north west of Hudson. The nearest airport is Albany.
Aside from the local rescue squad, the nearest medical treatment is in Albany. The nearest grocery store, mall, health food store, pharmacy and movie theater are in Albany.
If you are on medication, bring it with you. Be especially mindful of allergy medication. Late summer is allergy time in these parts.
If you have special dietary needs, these can be partially accommodated only by pre-arrangement. We eat locally, serve a single menu at dinner to the entire group and discourage a la cart eating. Vegetables and fruit are abundant; the available protein is dairy and meat. We serve whole foods only. We do not supply protein powders or synthesized substitutes. We do, however, serve lots of pie and ice cream.
Temperature in the summer tends to range from 70-85 degrees in the day and from 55-65 at night. Dress is casual. Sweaters and jackets are frequently necessary. Only sturdy shoes make it here.
The town is rural and therefore those who have cars are encouraged to bring them. LongHouse provides a single vehicle for local use for licensed drivers.
Note: Our schedule changes based on weather, the needs of individual students and the evolving and unpredictable nature of the projects we are creating. “Reading Days” are designed to allow students research and writing time, although students will write every day, will farm or cook every day and will work collaboratively on team media projects every day.
The LongHouse Internship Program includes a combination of in depth instruction, individual work time, one-on-one mentoring with faculty, barn, garden and kitchen work, group meals and free time. The program provides fully-immersive, intensive participation in media creation, academic inquiry, and food and event production.
JULY 25 — INTERN ARRIVAL – introductions & festive group dinner
JULY 26-27 — INTRODUCTION TO LONGHOUSE FOOD REVIVAL 2013; tour of facilities; discussion of program; introduction of faculty; individual assignments; advisor meetings.
JULY 26 — WRITING ABOUT FOOD Molly O’Neill;
CRAFT SALON: Making Shapely Blogs, Sara Kate Gillingham-Ryan, Elisa Altman, Beatrice Peltre; WELCOME BARN DINNER — Molly O’Neill, keynote Emily Hilliard, Will Levitt, Ame Gilbert
JULY 27 — BARN HACK with Will Levitt;
INTRODUCTION TO PHOTOGRAPHY & VIDEOGRAPHY with Beatrice Peltre and Yossi Arefi
JULY 28 — BARN HACK with Will Levitt;
INTRODUCTION TO ORAL HISTORY, Emily Hilliard; BUILDING THE 2013 LONGHOUSE BLOG with Will Levitt
JULY 29-30 — LOCAL FARM TOUR; farm internships begin; PLENARY CONTENT SESSIONS with Emily Hilliard, Molly O’Neill, Will Levitt, Kathy Gunst, John Rudolph
JULY 31 — DAY-LONG CULINARY BOOTCAMP, The Culinary Institute of America, Hyde Park
AUGUST 1-3 — BRICK OVEN RAISING with Antoine Guerlain; BAKING with Jennifer Lapidus and Chef Bill Benson; TELLING FOOD STORIES, hands-on videography and photography with Rod and Debra Smith
AUGUST 4 — EDITING VIDEO CONTENT with Rod and Debra Smith; advisor meetings; reading day
AUGUST 5 — FARM & BARN INTERNSHIP FOOD WRITING INTENSIVE with Molly O’Neill, Cara di Silva
ART TALK DINNER: Muslim aesthetics and LongHouse with Ame Gilbert
AUGUST 6 — FARM & BARN INTERNSHIP FOOD WRITING INTENSIVE with Molly O’Neill, Cara di Silva
ART TALK DINNER: Design Elements at Long House with Ame Gilbert
AUGUST 7 — VIDEOGRAPHY & ORAL HISTORY GATHERING, Norwich Farm, Norwich New York with Emily Hilliard, Kathy Gunst, John Rudolph
AUGUST 8 — FARM & BARN INTERNSHIP
CRAFT SALON: MAKING SENSE OF FOOD with Cara di Silva, Andy Smith, Paul Freedman, John Finn
AUGUST 9 — FARM & BARN INTERNSHIP
EDITING Norwich Farm video; RESEARCHING ARCHIVAL IMAGES: Muslims in America
AUGUST 10 — BARN HACK with Will Levitt; BLOG POST EDITING with Molly O’Neill; LONGHOUSE BLOG MAINTENANCE with Will Levitt; SLIDE SHOW EDITING with Emily Hillard
AUGUST 11 — READING DAY; FINAL CUT EDIT: Norwich Farm (Skype) with Rod and Debra Smith, Emily Hilliard
AUGUST 12 — FARM & BARN INTERNSHIP; Advisor Meetings; IMAGINING LONGHOUSE 2013 PRINTED PROGRAM with Molly O’Neill, Will Levitt, Beth Kosuk, Emily Hilliard, Ame Gilbert
AUGUST 13-14 — NEW YORK CITY FIELD TRIP: filming Beef Patties in Black Muslim Community; Hummus with chef Phillipe Massoud; Indonesian Home Cooking & Mosque
AUGUST 15 — FARM & BARN INTERNSHIP EDITING CONTENT: Beef Patties, Hummus, Indonesian Mosque with Emily Hilliard
AUGUST 16 — BARN HACK with Will Levitt; LONGHOUSE BLOG & COLLATERAL CREATION with Will Levitt editing content: Emily Hilliard, Rod and Debra Smith
AUGUST 17 — BARN HACK with Will Levitt; MURAL/ INSTALLATION WORK with Ame Gilbert; BARN DINNER & SALON: Making A Difference
AUGUST 18 — READING DAY; Advisor Meetings
AUGUST 19-25 —DAILY FARM & BARN HACKS; FINAL CUTS on all projects with Emily Hilliard, Will Levitt, Molly O’Neill, COMPLETION OF ART AND DESIGN with Ame Gilbert; REVIEW OF DOCUMENTARIES & sound track with Debra and Rod Smith FINAL BLOG POSTS edited; STUDENT EVALUATIONS, final advisor meetings; NEXT STEPS
Optional: August 25 – September 6: Interns who have successfully completed projects are cordially invited to remain in Rensselaerville for all or pat of this time in order to be part of the event volunteer corps. those who participate are invited to register for one of the intensives offered at LongHouse in radio (with NpR’s Kitchen sisters) photography (with Lou manna), brick oven bread baking and personal story (with peter Reinhart) or Creating A personal brand.
ALL INTERNS ARE CORDIALLY INVITED TO VOLUNTEER AT LONGHOUSE THE WEEKEND OF SEPTEMBER 6-8 TO ATTEND ALL EVENTS, INCLUDING THE PREMIER OF THEIR WORK.
Tuition and Application
The LongHouse Internship Program tuition is $4000. This cost includes all housing, breakfast and lunch seven days a week, dinner five days a week and all instruction, mentoring and materials. Daily garden, barn or kitchen work is mandatory.
Application is due on May 31, 2013 at midnight. Unfortunately late applications cannot be considered.