In this workshop, we will eat.

We welcome all food bloggers, poets, journalists, critics, or anyone with an interest in crafting the experience of food into language.

In this workshop, we’ll utilize the tools of a food critic, considering the five senses, identifying tasting notes, etc. We’ll ask the questions the critic asks: Where did this come? What was its journey here? Together, we’ll hone these skills to be applied to a variety of writing styles.

Food is community. Together we will work on sharpening our senses and pushing boundaries to understand food criticism as a recipe to craft detail in writing.

Pay what you can ($20 suggested but no amount too small!) fee. And of course, there will be food!

Bio: JUDY OLDFIELD WILSON is a creative writer and lover of food who has spent time across the globe trying and experiencing food. She has worked as a food writer in Saveur.com and Food 52 and has worked with the team behind Modernist Cuisine. She has written about death and rosé in a braided essay for Gigantic Sequins and fiction about chicken stock titled “For Coq au Vin” in So To Speak. Now she lives in Metro Detroit with her family, around the corner from where she grew up.