Creating Independent Food Media — Workshop #3
The Feature Well: Reported and Personal Essays in Food Media
Reading: “La Dolce Vita,” Tanya Bush; “A Critic for All Seasons,” Korsha Wilson; “Don’t Eat Before Reading This,” Anthony Bourdain; “Let’s Call It Assimilation Food,” Soleil Ho
Lecture/Discussion: What does it mean to write short- and long-form essays for food magazines? What are different examples of features, and how does one approach the process from pitch to reporting to writing and submitting?
WHEN
Tuesday, March 11
Session No. 1: 10 AM to 12 PM EST
Session No. 2: 6 PM to 8 PM EST
WHERE
Zoom
You will receive a document with the information within 24 hours of signing up, and I will email again to remind you the week and day prior.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to 40,000 subscribers over four years, and is read in all 50 States and 166 countries.
In this time, I've also written the bestselling nonfiction book No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating; contributed to Harper's Bazaar, Bon Appétit, The New York Times, Vox, and many more; been anthologized in Best American Food Writing 2023; and am now finishing my second book, for Hachette, to be titled On Eating: The Making and Unmaking of My Appetites. A collection of my essays titled Desde Mi Escritorio was translated by the Spanish publisher Col&Col in 2023, as well. I've taught at the graduate-level in food studies at Boston University and lectured at MIT, Bates College, Tufts University, and more.
The Feature Well: Reported and Personal Essays in Food Media
Reading: “La Dolce Vita,” Tanya Bush; “A Critic for All Seasons,” Korsha Wilson; “Don’t Eat Before Reading This,” Anthony Bourdain; “Let’s Call It Assimilation Food,” Soleil Ho
Lecture/Discussion: What does it mean to write short- and long-form essays for food magazines? What are different examples of features, and how does one approach the process from pitch to reporting to writing and submitting?
WHEN
Tuesday, March 11
Session No. 1: 10 AM to 12 PM EST
Session No. 2: 6 PM to 8 PM EST
WHERE
Zoom
You will receive a document with the information within 24 hours of signing up, and I will email again to remind you the week and day prior.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to 40,000 subscribers over four years, and is read in all 50 States and 166 countries.
In this time, I've also written the bestselling nonfiction book No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating; contributed to Harper's Bazaar, Bon Appétit, The New York Times, Vox, and many more; been anthologized in Best American Food Writing 2023; and am now finishing my second book, for Hachette, to be titled On Eating: The Making and Unmaking of My Appetites. A collection of my essays titled Desde Mi Escritorio was translated by the Spanish publisher Col&Col in 2023, as well. I've taught at the graduate-level in food studies at Boston University and lectured at MIT, Bates College, Tufts University, and more.
The Feature Well: Reported and Personal Essays in Food Media
Reading: “La Dolce Vita,” Tanya Bush; “A Critic for All Seasons,” Korsha Wilson; “Don’t Eat Before Reading This,” Anthony Bourdain; “Let’s Call It Assimilation Food,” Soleil Ho
Lecture/Discussion: What does it mean to write short- and long-form essays for food magazines? What are different examples of features, and how does one approach the process from pitch to reporting to writing and submitting?
WHEN
Tuesday, March 11
Session No. 1: 10 AM to 12 PM EST
Session No. 2: 6 PM to 8 PM EST
WHERE
Zoom
You will receive a document with the information within 24 hours of signing up, and I will email again to remind you the week and day prior.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to 40,000 subscribers over four years, and is read in all 50 States and 166 countries.
In this time, I've also written the bestselling nonfiction book No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating; contributed to Harper's Bazaar, Bon Appétit, The New York Times, Vox, and many more; been anthologized in Best American Food Writing 2023; and am now finishing my second book, for Hachette, to be titled On Eating: The Making and Unmaking of My Appetites. A collection of my essays titled Desde Mi Escritorio was translated by the Spanish publisher Col&Col in 2023, as well. I've taught at the graduate-level in food studies at Boston University and lectured at MIT, Bates College, Tufts University, and more.