Food Writing, Part II: Pitching Your Work – Spring 2021

If you’ve taken our ‘Introduction to Food Writing’ course—or you’ve spent time working independently on your food writing—this class can help you take your career to the next level. Instructor Ashlie Stevens will help you perfect the basics of crafting pitches that communicate to editors exactly what you want to write, while also identifying which local, regional and national markets will be the most profitable for you. The course will include portfolio and successful (and not-so-successful) pitch examples from national food writers, as well as personalized pitch feedback. For all levels.

Ashlie Stevens is a Louisville-based food and spirits writer whose work has appeared in and on NPR, Eater, The Atlantic, National Geographic, Slate, and Vice; right now, she’s on the food and culture desk at Salon.