On November 3rd and 10th, we held our second Food Writing Intensive with New York Times Critic, Ligaya Mishan! Expanding this course to two full days allowed our writers deeper engagement on their favorite flavors, more craft talks & workshop time, and multi-layered discussions about food, history, and craft.
After we ate congee for breakfast, we did some generative writing exercises about congee. We also feasted on rice bowls, pork buns, bubble tea, and sushi.
Ligaya Mishan showed participants different ways to "enter" their writing while providing tips to further delve into their work. Here is what some of our students had to say about the Food Writing Intensive:
"A writer's workshop offering a star journalist, provocative writing prompts, and delicious food? This was easily the best decision I have made in a while. I was quite green compared to most of the writers in my class, but I felt comfortable, thanks to Ligaya Mishan's teaching style and my wonderfully supportive classmates. The two-day writing intensive delivered in every way, and I am newly inspired. Thank you, Kundiman!" –– Sylvia Rupani-Smith
"[This] program challenged me both as a journalist and as a creative. It helped refresh my perspective by encouraging me to think critically about how all five senses can be engaged with writing. I also found a new community of passionate individuals because of the program. Thank you for this opportunity to grow!" –– Roxanne Lim
"Even though this intensive was only two days long, her insightful feedback has made a lasting, positive impression on my work, and I am eager to incorporate the exercises we did into my longterm writing practice. The assigned pieces I read for class introduced me to new writers and modes of food writing, and the close readings we did during class expanded my appreciation of language on the craft-level. I am so grateful for this workshop, not only for the incredible writing advice and tools it has provided, but for the true sense of community." –– Alice Rhee