All you need is a recipe.

Kim will guide us as we use personally meaningful recipes as prompts to craft short food memoir essays with potential for publication. We will also consider salmon, a food that is deeply evocative for Alaskans, and its connection to family, community and place.

Writers will work alongside chef and food writer Kirsten Dixon aboard The Widgeon II, Tutka Bay Lodge’s re-purposed crabbing boat turned cooking school.

Aside from writing, participants will enjoy cooking demonstrations, foraging and a seafood-related Kachemak Bay boat tour. Hiking and yoga optional.

About Kim:

Kim Severson is a New York Times domestic correspondent covering food trends and news across the United States. She was previously the New York Times Atlanta bureau chief and, before that, a staff writer for the Dining section of The Times. Since she arrived at the Times in 2004, she has pushed the food beat in interesting directions and onto Page One. She previously wrote about cooking and the culture of food for the San Francisco Chronicle, after a seven-year stint as an editor and reporter at the Anchorage Daily News in Alaska.

Ms. Severson has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing.

She has written four books, “The Trans Fat Solution,” “The New Alaska Cookbook,” a memoir called “Spoon Fed: How Eight Cooks Saved My Life,” and, in 2012, “Cook Fight!” a collaborative cookbook with fellow New York Times food writer Julia Moskin.

About Tutka Bay Lodge: 

One of National Geographic’s Unique Lodges of the World, Tutka Bay Lodge is located at the end of a 7-mile fjord off the southwest coast of Alaska’s Kenai Peninsula near the seaside community of Homer.

The main lodge and six guest cabins are set on a piece of remote coastline and connected by a wooden boardwalk raised above the beach and ocean. Guests feel completely immersed in the Alaska wilderness, yet they have all the comforts of home around them and five-star service in addition to the thrilling soft adventures of Alaska (fishing, kayaking, hiking, bear viewing and more). Tutka Bay Lodge is owned by Within the Wild Adventure Company, run in partnership by Carl and Kirsten Dixon and their daughters, Carly Potgieter and Mandy Dixon.

Details:

Workshop dates are July 21-23. Cost for food, lodging and instruction is $875 and includes water taxi transportation to and from Homer.

Rooms are double-occupancy. Payment in full is required at time of registration and is refundable up to 30 days prior. To reserve a spot or ask questions, email me.

There are two subsidized spots available for enrolled, degree-seeking university students. To apply for one of these, please send an email with a bio, a writing sample and a paragraph that describes your recipe and why it is meaningful to you by May 15.

The post Write with NYT’s Kim Severson at Tutka Bay Lodge this summer! appeared first on Julia O'Malley.

From Eater: “Eating well at the end of the road”

Emily Garrity only had to shoot one pig before she figured out that the best way to kill them was publicly, in front of all the other pigs at the trough. I thought it sounded barbaric on the face of it but, she told me later, it’s actually not so bad.

The post For Eater National: “Eating Well at the End of the Road” about food, family and Homer appeared first on Julia O'Malley.