Eat, Write, Repeat: Using Food As a Springboard for Storytelling

REGISTER NOW    $25.00

This webinar is held on a Saturday!

Nothing brings a story to life faster than tastes, meals & culinary experiences. Learn how to use food as a vehicle for storytelling.

Are you looking for ways to *spice* up your prose? In this seminar, we’ll take inspiration from work in food publications such as Bon Appétit and the New York Times cooking section. We’ll explore ways to incorporate food into your writing, brainstorm food-inspired stories you want to tell, and respond to writing prompts to gain practice with writing from and about the experience of cooking, tasting and eating. 

By the end of our time together, you’ll be more confident in your ability to use food as a tool to successfully draw readers into your stories.

This webinar includes both teaching and writing time, with short, directed exercises to immediately use your new craft skills.

In this webinar, you will:

• LEARN tips for better-incorporating food into your prose
• EXAMINE published writing that successfully incorporates food
• RESPOND to writing prompts to practice using cooking, eating and tasting as a vehicle for storytelling

This webinar is ideal for:

• Writers interested in food writing.
• Creative nonfiction and memoir writers.
• Writers working on a writing project that needs some spicing up.

Closed captioning is available. ✔

All registrants receive the recording. ✔

ABOUT YOUR PRESENTER

JESSICA KEHINDE NGO is a memoirist with a Nigerian-American background. She is an associate professor of English at Otis College of Art & Design in Los Angeles and has led writing workshops for PEN America’s PEN in the Classroom program, the Creative Nonfiction Foundation, and the Hurston/ Wright Foundation. Her writing has appeared or is forthcoming in publications such as the New York Times, the Los Angeles Times, Epicurious, Whetstone, TASTE, the James Beard Foundation blog, The Counter, Eaten, and Cuisine Noir. She was a 2023 Legacy Network Advisee for the James Beard Foundation and a 2023 winner of an IACP Food Writing Award. When not writing or teaching, she can be found frying plantain for her two French-Vietnamese-Nigerian-American sons. 

Questions? Please email Info@craft-talks.com