Food writing class

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If you’re interested in food writing, take a look at the pdf outline of the two-day course that I’ll be teaching at the Richard Hugo House in Seattle. There are still a few spaces left. We had a great time last year, and I’ve stayed in touch with many of the people who took the course.

The course will offer an introduction of the food writing landscape, and nuts-and-bolts information on query letters, non-fiction/cookbook proposals, recipe writing, food blogs and restaurant reviewing. Dates are 19th and 20th July. The cost is $215 for the general public or $194 for Hugo House members. We also ask for $15 to cover lunch the first day, plus breakfast treats, cheese, wine and snacks throughout the weekend. The class is offered only once a year and limited to 15 students; the class sold out last summer.

To sign up, contact the Hugo House via email or call (206) 322-7030.

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.


  1. Jeannie Brown says:

    Greetings Kathleen,

    I am interested in writing a book and was wondering if you offer webinars for writers. I am a complete novice, but as a 62 yr old personal trainer, bodybuilding competitor, and fitness calendar model (not to mention a grandmother of 6), I feel I have a lot to share.

    Thanks so much,

    Jeannie Brown

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