Cook N Scribble

Cook N Scribble Serving Food Writers Everywhere
Producers of LongHouse Food Revivals
Educational Division of One Big Table No two Revivals are alike. All are serious fun.

Cook N Scribble classes are designed to provide you the training and the mentoring that today’s freelance food bloggers, authors and writers find tough to come by. Traditionally, writers learned the basics of reporting, writing and pitching their stories in newsrooms, magazines or from book editors. But today, the editors in traditional publishing are often charged with more work than is humanly p

ossible and do not have the time to educate and nurture their writers. This reality is further complicated for writers who are committed to creating their blogs, articles and books independently and from far flung locales. Organized and led by food writer, author and internet pioneer, Molly O’Neill, the classes combine lectures and interviews with some of the top writers in food today with targeted readings, weekly on-line assignments, facilitated peer workshops and individual editing sessions. Events:
LongHouse Food Revivals are a series of annual gatherings of thought leaders across the United States. The Revivals are designed to stretch the boundaries of how food stories are told, raise the bar on the nation’s food news agenda and, most of all, foster the community between generations, regions, cultures and media platforms that support innovative work of the highest quality. Produced by cookNscribble, the online educational resource and virtual editorial office for food writers, bloggers and producers, LongHouse Food Revivals are intimate gatherings that are large in vision.

For anyone looking for a little writing inspiration
03/26/2020

For anyone looking for a little writing inspiration

Having a friend whispering in your ear as your scouring your refrigerator is always an asset, especially when that frien...
10/27/2017

Having a friend whispering in your ear as your scouring your refrigerator is always an asset, especially when that friend is Laurie Colwin.

Colwin died 25 years ago this past Wednesday, but her expertise, humor and love of fermented black beans live on in her writing. Kristine Bolander celebrates her contributions to food writing in this week's .

This essay is part of a feature, Food Writer Friday, which highlights a significant food writer and explores the ways they have shaped us as writers, thinkers and cooks. Tag us online with to share your greatest influences. Like the beat-up leather jacket worn with the

Have you taken a look back through our archives? So many writers have shared the ways in which the words of others hav...
10/20/2017

Have you taken a look back through our archives?

So many writers have shared the ways in which the words of others have touched their lives. We have essays on MFK Fisher, Michael Twitty, Anthony Bourdain, Nigella Lawson... Play catch up this weekend!

cookNscribble is an online community of food writers, podcasters, photographers, and thinkers. Created by James Beard Award-winning author and former New York Times columnist Molly O’Neill, cookNscribble produces an annual residential food media immersion course, the LongHouse Food Scholars Program,...

It is important, on literary expeditions, to find compatriots who ask the same questions and seek the same truths.Today'...
10/13/2017

It is important, on literary expeditions, to find compatriots who ask the same questions and seek the same truths.

Today's is the story of one Southerner finding another as Patricia Haymes reflects on Michael Twitty's "The Cooking Gene."

This essay is part of a feature, Food Writer Friday, which highlights a significant food writer and explores the ways they have shaped us as writers, thinkers and cooks. Tag us online with to share your greatest influences. Michael Twitty’s book, The Cooking Gene (Harp

10/09/2017

For your writing pleasure...
10/09/2017

For your writing pleasure...

Ever stumble upon a writer's work that's the complete package and then end up living in the same city as them?Today's ...
10/06/2017

Ever stumble upon a writer's work that's the complete package and then end up living in the same city as them?

Today's is a piece of fan mail written by one Twin Cities food writer for another.

ttps://www.cooknscribble.com/posts/fwf-dara

This essay is part of a feature, Food Writer Friday, which highlights a significant food writer and explores the ways they have shaped us as writers, thinkers and cooks. Tag us online with to share your greatest influences. Dear Dara, When people say food writing is

10/05/2017

From the department of our love for cake.

From the department of our baker's corner.
10/05/2017

From the department of our baker's corner.

Nathan Myhrvold and Francisco Migoya’s myth-busting new book, “Modernist Bread,” is a call for bakers to experiment and innovate.

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