Maine lobster: finest kind
Please join me this July (2018) at Maine Media Workshops in the delightful village of Rockport, for a week of writing about, talking about (and talking about writing about) my favorite subject: food. Join our little group of enthusiasts as we look at all aspects of food writing, from restaurant and product reviews, to profiles and food travel, to reporting on food issues, to recipe development. Whether beginners or experienced writers, we’ll spend five days on the super-friendly Maine Media campus, with a couple of field trips to a farmer, a fisherman, and a craft food producer. And we’ll enjoy meeting some significant visitors who’ll give us their take on food writing in the world of journalism and publishing today, among them Kathleen Fleury, editor in chief of Down East magazine, and Mitchell Davis, author, commentator and executive vice-president of the James Beard Foundation.
Rockport is an enchanting village on the west side of Penobscot Bay, closely tied to its sister town Camden (from harbor to harbor is a nice morning walk), easily reached by car, plane or bus. There’s plenty of hiking, boating, swimming and other outdoor activities, and also a terrific summer music festival, Bay Chamber Concerts, in Rockport’s historic Opera House.
Maine summer strawberry season
The course begins on Sunday July 22nd with an evening meeting on the Workshop campus, then continues every day through Friday of that week. Sessions are intensive but productive and may go on into the evening if the will is there. While focusing on food in Maine (because that’s what’s here), we’ll set food writing in a national and international perspective. You could be a complete novice, an already published writer, or someone looking for a new and different career path–whatever your background or experience, we’ll welcome you and learn from you, just as you learn from all of us.
Find out more and register for the course on the Maine Media Workshop website http://www.mainemedia.edu/workshops/item/craft-food-writing-jul-22-29-2018/
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