“Food is the soul of a place and one of the best ways we come closer to knowing.” – Chef Kirsten Dixon
Come spend a weekend in July with us cooking and writing with New York Times food editor Sam Sifton and local Alaskan journalist and lifestyle blogger Julia O’Malley.
Sam is the founding editor of NYT Cooking and writes about food for The Sunday Times Magazine. He has been the national editor, restaurant critic and culture editor of The Times. He is the author of “Thanksgiving: How to Cook It Well.”
Julia O’Malley is an Alaska-raised freelance writer, lifestyle blogger and the Atwood Chair of Journalism at the University of Alaska, Anchorage where her courses focused on digital journalism, social media and food writing. She has written for The Guardian, Talking Points Memo, Saveur, National Geographic, Al Jazeera America and Eater. She was nominated for a James Beard Award for a story about a micro farm in Homer in 2015. Find her work, including lots of recipes, on her blog.
Maybe you’re a writer who wants to learn more about cooking or maybe you’re a cook who wants to learn more about writing. Or maybe you’re already practiced at both. Any way you lean, this workshop has something to offer.
With Sam’s expert help, writer/cooks or writer/cook teams will develop recipes in The Widgeon II, Tutka’s re-purposed crabbing boat cooking school, using local Alaska ingredients (foraged with and curated by chefs Kirsten and Mandy Dixon) and learn to write recipe stories, New York Times-style. You can bet dinnertime each night will be a thing to behold.
Date: July 15-17.
Retreat price: $750 covers transportation from Homer to the lodge, meals, ingredients, wine, instruction and two nights lodging (you will have a roommate). Space in the workshop is limited. Some financial assistance is available for Alaska food journalists and students.
For financial assistance questions, email Julia at firstname.lastname@example.org.