EVENT PROTOCOL & FAQs
Join James Beard award-winning food journalist and NPR’s Here and Now Resident Chef Kathy Gunst for a full day of writing, prompts, sharing work, and more.
Voice is at the heart of what distinguishes good writing from great writing. How do you find your voice (and not mimic others)? This will be the focus of our workshop.
We will focus on several aspects of strong food and memoir writing:
Senses: How do you engage all the senses when describing food? There’s more to it than just taste.
The Art of the Interview: how do you get the most from someone when you’re interviewing them for an article, essay, or simply trying to record a family recipe?
Recipe Writing: If the recipe doesn’t work you’ve lost your audience. We will do a hands-on exercise in writing clear, concise recipes.
Emotional Writing: How can the emotional circumstances of a situation effect taste? Memory? We will explore how the emotional make up of a situation can heighten and intensify your writing.
This hands on class is open to writers of all levels. Come with an open mind and curiosity.
Cost: $325 for workshop, coffee, tea (w/Word Barn honey) and pastries.
The workshop will be limited to 12 students.
ABOUT KATHY GUNST
Kathy Gunst is a James Beard award winning food journalist. She is the Resident Chef for NPR’s Here and Now, heard on over 550 public radio stations. She is the author of 16 cookbooks. Her most recent book is Rage Baking —The Transformative Power of Flour Fury and Women’s Voices. She teaches food and memoir writing in New England, California, Italy and France. www.kathygunst.com