The Write Stuff: 2018 Rivendell Workshop

Applications (online application form here) are due on Monday, December 4 at 5 pm CST.
UPDATE: Deadline extended until Monday, December 11 at 5 pm CST.
Successful applicants will be notified of acceptance by Monday, December 18 at 5 pm CST.

The Southern Foodways Alliance tells stories about American food culture. We commission great writing. And we foster emerging writers whose work explores food and foodways. With those goals in mind, we are now taking applications for SFA’s 4th annual nonfiction writing workshop at Rivendell Writers’ Colony in Sewanee, Tennessee, March 15–18, 2018.

Inspired by the literary legacy in Sewanee, the RWC provides a unique space and community for developing the craft of writing, as well as the time and place to take in the natural beauty of life atop the Cumberland Plateau.

SFA managing editor Sara Camp Milam and Gravy deputy editor Osayi Endolyn will lead the workshop. They will discuss techniques of successful writing on food-related topics and work individually and collectively with attendees.

Applicants should be at work on a book or long-form feature at the time of application. (It does not have to be placed for publication.) The work must be nonfiction and closely tied to themes of food or foodways. Projects with a connection to the American South are preferred. Academics wishing to shape their work for a general audience are welcome to apply.

The tuition fee of $495 includes all instruction, one-on-one editing sessions, eight meals, time and space to write, and lodging at Rivendell Writers’ Colony. Participants are responsible for their travel to and from Sewanee, TN. Applicants who wish to be considered for a need-based scholarship should indicate this preference on the application.

Previous writers who have attended the workshop have gone on to write and edit for the SFA, and land jobs that we can’t say they owe entirely to attending the workshop—but we don’t think it hurt, either. Some of their accomplishments include reporting for NBC News, publishing an award-winning cookbook, and producing a Gravy podcast.

Applications (here) are due on Monday, December 4, at 5 pm CST. Successful applicants will be notified of acceptance by Monday, December 18, at 5 pm CST. Incomplete or late applications will not be reviewed.

Please direct any questions to Afton Thomas at [email protected].

About the instructors:

Sara Camp Milam has been the SFA’s managing editor since 2012. She previously worked as an associate editor for The Oxford American magazine. She is the co-author of The Southern Foodways Alliance Guide to Cocktails (UGA Press, 2017).

Osayi Endolyn is Gravy‘s deputy editor. Her writing appears in The Oxford American, Eater, Bitter Southerner, and has been featured on The Splendid Table. She earned her MFA from Savannah College of Art and Design.