Monica Bhide 
Come join me on Sept 25th for a one-day intensive seminar on food writing hosted by the Smithsonian Associates. Here is an excerpt. It will be held in Washington DC and is open to the public:
"Food writing, like creative cooking, can be a blend.
It combines memoir, criticism, health, science, or travel— seasoned to taste. Whether you are a gourmet cook, restaurant-hopper, globe-trotter, or simmering cookbook author, this seminar explores practical considerations that will enable you to combine your love of food and your passion for writing into a marketable skill."
Click here to register –– REGISTRATION IS NOW OPEN.
You will also be able to learn from a lovely panel of presenters who live and breath food writing each day- including - Amanda McClements, creator ofMetrocurean.com, who had bylines in Food & Wine and the Washington Post; Domenica Marchetti, a cookbook author, whose books include Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style; Tim Carman, food columnist forWashington City Paper and a James Beard Award nominee; Bonnie Benwick, deputy editor of the food section of the Washington Post; and Amber Pfau, principal of Pfau Communications, which handles public relations for D.C. restaurants.
