This course is for competent writers with a keen interest in food. Spend two weeks in deepest, greenest Vermont learning the art of food writing from a collection of the continent’s leading voices hosted by Clark Wolf. Through master classes, field trips, and workshops, students will study voice and memoir with Ruth Reichl, regionalism and point of view with Scott Peacock, research-driven writing with Krishnendu Ray, long-form and reviewing with Corby Kummer, short-form and reporting with Kim Severson, and editing, ethics, and publishing with Margo Baldwin. Techniques for high-quality interviewing, reviewing, and recipe writing, as well as strategies for making a living as a food writer will be shared. Class sessions will offer students ample time to hear directly from these masters, visit the Northeast Kingdom’s renowned food producers, write about their experiences, and receive feedback on their drafts. This course offers the opportunity to study food writing at a college and in a region where farm and food remain reverently connected. Both students and the food media luminaries who mentor them will interact with some of the area’s most exquisite and intriguing farmers and food producers, providing ample inspiration for written work.
Dates: May 23 – June 3
Tuition & Fees The tuition for this course is $2250. This covers the cost of instruction, field trips, and most materials. Some courses will also use a strongly recommended text.
All students will be charged a meal fee of $250 and are invited to enjoy all of their meals with us for the duration of the program. On-campus housing is available for an additional fee of $150 / week. Please note that Sterling College offers rustic, dormitory-style housing that is clean and safe but not luxurious. Availability is limited.
Clark Wolf has more than thirty years of experience in the food industry and is founder and President of Clark Wolf Company. Wolf is a columnist for forbes.com and was a contributing editor to COOK’S Magazine. He wrote the book American Cheeses (Simon & Schuster), about his long history with American artisan cheesemaking and co-edited101 Classic Cookbooks: 501 Classic Recipes (Rizzoli). Clark has offered commentary on CBS Sunday Morning, CNN, the Food Network, and CNBC’s The Real Story. Wolf also created and hosted two broadcast television series, The Food Show with Clark Wolf and The Big Dish. He is currently co-host of the weekly radio program At the Table with Wolf and Smothers. Wolf lectures and gives seminars to chefs’ associations, food professionals, cooking students and industry groups from California to Paris on food trends, specialty foods, restaurants, marketing, and restaurant real estate and finance. He assisted Dr. Marion Nestle with the formulation and launch of the nation’s first Food Studies program at New York University. In 2009, Wolf was inducted into the Hall of Fame of the James Beard Foundation.
Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves. Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.