{"id":43,"date":"2010-08-25T13:49:17","date_gmt":"2010-08-25T13:49:17","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=43"},"modified":"2010-08-25T13:49:17","modified_gmt":"2010-08-25T13:49:17","slug":"how-to-be-a-food-and-travel-writer-or-learn-about-food-culture-october","status":"publish","type":"post","link":"https:\/\/blog.dongenova.com\/site\/how-to-be-a-food-and-travel-writer-or-learn-about-food-culture-october\/","title":{"rendered":"How to Be a Food and Travel Writer or Learn About Food Culture – October"},"content":{"rendered":"

\"Don<\/a> <\/p>\n

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Being a journalist<\/strong><\/em> for so many years, along with my love of travel and food culture, has inspired me to share my knowledge with others interested in the journalistic and sustainability fields. 
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In Vancouver I teach a course in Food and Travel Writing through the UBC Writing Centre.  I usually teach it at least 3 times a year.  Courses run 8 Tuesday nights, 2.5 hours each night.  By the end of the course you will know how the freelance food and travel writing business works and how to break into the field.  This course is also offered in an online version, also runs for 8 weeks, and, like the in-person version you also get personalized feedback from me on all of the coursework.  You just don't have to come to a classroom every week!  For more info on both versions of the course just visit the UBC Writing Centre <\/a>.  The next classes start in October.
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UVIC<\/strong> – At the University of Victoria Continuing Studies Department I also teach two courses on a regular basis about food culture.  The first one, Exploring Local Foods<\/em>, introduces you to classic Vancouver Island products with the help of the people who grow it, raise it or fish for it. You'll learn about sustainable production of artisan foods and have a chance to taste these foods and talk to the producers. The course fee includes food samples. The next course starts Oct. 6, 2010. To register visit the UVic Continuing Studies website<\/a>. <\/font><\/p>\n

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The other course is called Pick and Choose: Navigating Your Way to the Greenest Food Choices.<\/em> While many people are now choosing to purchase organic vegetables or sustainably caught fish, what do those words actually mean? I help you discover the true meaning of the words that are used to market a meal in a restaurant or advertise food in the grocery store. I also delve into the mysterious world of labeling, advertising and carbon footprints. To register visit the UVic Continuing Studies website<\/a>. <\/font><\/div>\n
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Thrifty Foods<\/strong><\/span><\/div>\n
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At the Thrifty Foods Cooking and Lifestyle Centre located in the Tuscany Village store in Victoria you will sometimes find me conducting a cooking class, usually in Italian regional cuisine.  I may also be teaching some classes at the Morgan Crossing store located in Surrey.  Just visit the Cooking and Lifestyle Centres<\/a> website to see if I have any upcoming classes.<\/font><\/div>\n
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French Mint<\/strong><\/span><\/div>\n
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Denise Marchessault owns and operates a beautiful boutique cooking school in Victoria called French Mint. At French Mint I teach some cooking classes based on my favourite sustainable ingredients, frequently with an audio-visual component featuring photos I've taken across Canada and around the world that illustrate my points.  Check out the French Mint<\/a> calendar to see which classes are coming up next.  <\/a><\/font><\/div>\n
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…more!<\/span><\/strong><\/div>\n
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I am also available to do cooking demonstrations and lessons for private or public functions. My one hour lecture called 'Spelling Out What We Eat'<\/em> is a fast-paced audio-visual presentation from A to Z that leads you through some of the most mangled, misused and misleading food terms of our times. <\/font><\/div>\n
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I also speak at or emcee public functions and am available for specialized media coaching for professionals in the food industry.<\/font><\/div>\n
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Being a journalist for so many years, along with my love of travel and food culture, has inspired me to share my knowledge with others interested in the journalistic and sustainability fields.  In Vancouver I teach a course in Food and Travel … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,7],"tags":[],"class_list":["post-43","post","type-post","status-publish","format-standard","hentry","category-announcements","category-classes"],"_links":{"self":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/43","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=43"}],"version-history":[{"count":0,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/43\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}