- Written by Administrator
- Category: Network News
We're setting land-speed records for Fall Conference registration, with more than 50 writers signed up already.
In fact, as of today, the Fiction Master Class with Angela Davis-Gardner has more applicants than spaces in the class.
If you applied for this Master Class, but have not yet sent your required materials, PLEASE DO SO ASAP.
We will close registration for this Master Class as soon as we have gone through all the submitted materials, and chosen the first fourteen qualified applicants. If your materials don't arrive in time, you may miss your chance.
We still have plenty of room in our other classes, workshops, and special sessions. Register today, and we'll look forward to seeing you at the 2016 Fall Conference.
For Master Class instructions, click here.
Haven't registered yet? Click here.
- Written by Administrator
- Category: Network News
RALEIGH—At the North Carolina Writers' Network 2016 Fall Conference, November 4-6 in Raleigh, three authors in the Savor the South cookbook series from the University of North Carolina Press will lead the panel discussion "Food Writing." Participants include Bridgette A. Lacy, Debbie Moose, and John Shelton Reed.
"Food Writing" is much, much more than recording recipes. The best food writing explores history, culture, even economics, and tells readers a great deal about the world we live in. In this panel, three of North Carolina's most accomplished food writers (each the author of a volume in UNC Press' Savor the South series) will discuss how to write well about eating well. Sponsored by UNC Press.
Registration for the North Carolina Writers' Network 2016 Fall Conference is now open.
We asked Debbie and John, “What is one piece of advice that you would give to your younger writer self?”
"Other people's opinions are vastly overrated," says Debbie Moose. "Listen to what your gut is telling you, not to what others say you should be doing or how you should do it."
Debbie Moose grew up in Winston-Salem and is the author of six cookbooks, including two in the popular Savor the South series published by the University of North Carolina Press: Buttermilk and Southern Holidays. Her other books are Deviled Eggs: 50 Recipes from Simple to Sassy, Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home, Wings: More Than 50 High-Flying Recipes for America's Favorite Snack, and Potato Salad: 65 Recipes from Classic to Cool. Along with being a cooking teacher, writing teacher and editor, Debbie's work as a freelance writer has appeared in Our State, Edible Piedmont, Gravy, and other publications. She is a former food editor for The News & Observer in Raleigh and still writes for the paper. Debbie is a member of the Southern Foodways Alliance and the Association of Food Journalists. Find out more at www.debbiemoose.com, or connect with her on Twitter or Facebook.
John Shelton Reed says, "I'd share with my 'younger writer self' a lesson it took me too long to learn. 'You'd better learn about line-editing and marketing,' I'd tell him, 'because you can't count on your publisher to do a decent job of either one.' I've run into a couple of great line-editors over the years and a competent marketing department now and again, but too often I've had to be my own editor and publicist. I could tell you stories...."
John Shelton Reed is a writer and lecturer who lives in Chatham county, North Carolina. He has written or edited twenty books, including Barbecue, 1001 Things Everyone Should Know About the South and Holy Smoke: The Big Book of North Carolina Barbecue, both written with his wife, Dale Volberg Reed. He belongs to the Fellowship of Southern Writers and served recently as that organization's chancellor. He taught for some years at the University of North Carolina, Chapel Hill, retiring in 2000 as William Rand Kenan, Jr., Professor of sociology and director of the Howard Odum Institute for Research in Social Science. He was founding co-editor of the quarterly Southern Cultures and helped to found the university's Center for the Study of the American South. He serves as Éminence Grease of the Campaign for Real Barbecue (www.TrueCue.org).
Bridgette A. Lacy is an award-winning journalist with a public love affair with food and culture. She worked as a features writer and food columnist for The News & Observer in Raleigh for many years. She’s written about food, chefs, and culinary trends for INDY Week and the North Carolina Arts Council. She's the author of Sunday Dinner, part of the Savor the South series by UNC Press, and a finalist for the Pat Conroy Cookbook Prize.
For over ninety years, the University of North Carolina Press has earned national and international recognition for quality books and the thoughtful way they are published. A fundamental commitment to publishing excellence defines UNC Press, made possible by the generous support of individual and institutional donors who created its endowment.
In 1922, on the campus of the nation's oldest state university, thirteen distinguished educators and civic leaders met to charter a publishing house. Their creation, the University of North Carolina Press, was the first university press in the South and one of the first in the nation. Today, the UNC Press imprint is recognized worldwide as a mark of publishing excellence--both in what we publish and in how we publish it.
UNC Press books explore important questions, spark lively debates, generate ideas, and move fields of inquiry forward. They illuminate the life of the mind. With almost 5,000 titles published and almost 3,000 titles still in print, UNC Press produces books that endure.
Register now at www.ncwriters.org.
The nonprofit North Carolina Writers’ Network is the state’s oldest and largest literary arts services organization devoted to all writers, in all genres, at all stages of development. For additional information, visit www.ncwriters.org.