LongHouse Food Scholars Two-Week Summer Immersion Program
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LongHouse Food Scholars Two-Week Summer Immersion Program
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Please note: The signup deadline for this course is June 30th!
Calling all aspiring food writers, recipe developers, and food media professionals! We're offering a 2-week intensive course (from July 26 to August 9th) this summer at the LongHouse Food Scholars Program, a writing and media immersion workshop in upstate New York that's designed to help participants master researching and reporting skills for a career in food journalism. The course will be featuring a class taught by our own Kristen Miglore, Executive Editor at Food52 and author of the Genius Recipes Cookbook! All writing levels are welcome, though the coursework is intensive and largely geared towards professionals who are assembling their portfolios.
Under the tutelage of working food media professionals, scholars will participate in writing workshops, seminars in recipe testing, culinary classes, lessons in food photography, video, and interactive content. Guest food authors, producers, and intellectuals will join participants for "salon dinner" lectures and will offer one-on-one mentoring throughout their stays. The Food Scholars Program is structured like a newsroom, fast-paced with distinct deadlines and deliverables. Coursework will include writing articles, conducting interviews, gathering oral histories, creating online content, and crafting multi-media projects for presentation.
Dorm-style accommodations (in a 19th-century historic brick house) are included in the cost of tuition, and plenty of private writing space is available: The house is 4,000 square feet and is located next door to a 3,000 square foot library. Transportation is not included to Rensselaerville, New York, which is located a 40 minute drive from the Amtrak station in Hudson and the same distance from the airport in Albany.
Group dinners, also included in the cost of tuition, are prepared by the LongHouse culinary intern with the help of two scholars, save for Thursday and Saturday suppers—there's a local restaurant, and students often venture to Hudson, Millerton, or Albany to try eateries there. Breakfast and lunch are à la carte and ingredients are provided. Students also prepare simple meals in the household kitchen, using groceries available from area markets, and on Sundays, brunch and an early supper are offered before weekly blog workshops. Food is locally-sourced when possible and alcohol is not served, as some scholars are under 21, though it is allowed on-site.
Past speakers have included:
- Sara Kate Gillingham-Ryan, founder of theKitchn.com, blogger, author of Good Food to Share, The Greystone Bakery Cookbook and The Kitchn Cookbook
- Anne Mendelson, independent scholar, food historian, and author of Stand Facing the Stove, Milk: The Surprising Story of Milk Through the Ages and an upcoming history of Chinese food in America.
- Sue Futrell, Director of Marketing for Red Tomato, a nonprofit that connects fruit and vegetable growers with wholesale markets, and food writer. She holds an MFA in Nonfiction Writing from the University of Iowa, and is currently at work on a book about local apples.
- Dudley Reed, a portrait photographer whose work has been featured in The New Yorker, Vanity Fair, Tatler, and British and American Vogue. His work is in the permanent collection of London’s National Portrait Gallery.
- Roxanne Spruance, Chef, champion of Food Network’s Chopped and winner of Slow Food’s coveted “Snail of Approval” award, Roxanne is known for her whole animal butchery and nose-to-tail approach to cooking that she practiced at Blackbird in Chicago, Wd50, and Blue Hill at Stone Barns.
Dates: July 26 to August 9th
Signup deadline: June 30th
Your purchase guarantees you a spot in the session and includes housing, most meals, classes, lectures, and more. Transportation is not provided. After purchasing, you'll be contacted by an instructor at Longhouse for more information about your interests, experience, and goals for the program.
No cancellations, but if a conflict arises you may choose a new Longhouse Food Scholars session (of equal or lesser value) to attend—so long as you change your reservation within one year of purchase date.
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Please note: The signup deadline for this course is June 30th!
Calling all aspiring food writers, recipe developers, and food media professionals! We're offering a 2-week intensive course (from July 26 to August 9th) this summer at the LongHouse Food Scholars Program, a writing and media immersion workshop in upstate New York that's designed to help participants master researching and reporting skills for a career in food journalism. The course will be featuring a class taught by our own Kristen Miglore, Executive Editor at Food52 and author of the Genius Recipes Cookbook! All writing levels are welcome, though the coursework is intensive and largely geared towards professionals who are assembling their portfolios.
Under the tutelage of working food media professionals, scholars will participate in writing workshops, seminars in recipe testing, culinary classes, lessons in food photography, video, and interactive content. Guest food authors, producers, and intellectuals will join participants for "salon dinner" lectures and will offer one-on-one mentoring throughout their stays. The Food Scholars Program is structured like a newsroom, fast-paced with distinct deadlines and deliverables. Coursework will include writing articles, conducting interviews, gathering oral histories, creating online content, and crafting multi-media projects for presentation.
Dorm-style accommodations (in a 19th-century historic brick house) are included in the cost of tuition, and plenty of private writing space is available: The house is 4,000 square feet and is located next door to a 3,000 square foot library. Transportation is not included to Rensselaerville, New York, which is located a 40 minute drive from the Amtrak station in Hudson and the same distance from the airport in Albany.
Group dinners, also included in the cost of tuition, are prepared by the LongHouse culinary intern with the help of two scholars, save for Thursday and Saturday suppers—there's a local restaurant, and students often venture to Hudson, Millerton, or Albany to try eateries there. Breakfast and lunch are à la carte and ingredients are provided. Students also prepare simple meals in the household kitchen, using groceries available from area markets, and on Sundays, brunch and an early supper are offered before weekly blog workshops. Food is locally-sourced when possible and alcohol is not served, as some scholars are under 21, though it is allowed on-site.
Past speakers have included:
- Sara Kate Gillingham-Ryan, founder of theKitchn.com, blogger, author of Good Food to Share, The Greystone Bakery Cookbook and The Kitchn Cookbook
- Anne Mendelson, independent scholar, food historian, and author of Stand Facing the Stove, Milk: The Surprising Story of Milk Through the Ages and an upcoming history of Chinese food in America.
- Sue Futrell, Director of Marketing for Red Tomato, a nonprofit that connects fruit and vegetable growers with wholesale markets, and food writer. She holds an MFA in Nonfiction Writing from the University of Iowa, and is currently at work on a book about local apples.
- Dudley Reed, a portrait photographer whose work has been featured in The New Yorker, Vanity Fair, Tatler, and British and American Vogue. His work is in the permanent collection of London’s National Portrait Gallery.
- Roxanne Spruance, Chef, champion of Food Network’s Chopped and winner of Slow Food’s coveted “Snail of Approval” award, Roxanne is known for her whole animal butchery and nose-to-tail approach to cooking that she practiced at Blackbird in Chicago, Wd50, and Blue Hill at Stone Barns.
Dates: July 26 to August 9th
Signup deadline: June 30th
Your purchase guarantees you a spot in the session and includes housing, most meals, classes, lectures, and more. Transportation is not provided. After purchasing, you'll be contacted by an instructor at Longhouse for more information about your interests, experience, and goals for the program.
No cancellations, but if a conflict arises you may choose a new Longhouse Food Scholars session (of equal or lesser value) to attend—so long as you change your reservation within one year of purchase date.