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  • Word of Mouth Writing Workshop in Mexico
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    @ Tepoztlan, Mexico
    Food Writing Workshop Led by food journalist and author Betty Fussell, our Word of Mouth workshop will focus on the human dynamic of eating and telling. A place as rich in food culture as Tepoztlan provides a natural site in which to explore the interactions of both social narratives. By experimenting in a variety of non-fiction forms, from memoir to essays to tweets and blogs, we will discover individually and as a group how best to mouth our words and tell our personal stories through our shared dialogue with food. Under the Volcano: Under the Volcano is a weeklong retreat for writers who are ready to come up for air in an atmosphere of generous critique. Convening every January in the foothills of central Mexico, we meet outside ordinary time, in a program designed to stimulate both mind and heart. All our workshops combine high-level small group sessions with private conferences and offer ample opportunity for relaxation, discovery and solitude. Our roots in the village of Tepoztlán enable us to offer our participants an insider's look at one of Mexico's most beautiful and historically rich pueblos, one that has maintained its pre-Hispanic dignity through an impressive array of traditions and proud resistance to over-development.
  • IACP Annual Conference March 2012
    %041 %30 %2012 at %0:%Mar %p

    Experts Are In Workshop: Writing as a Dramatic Act
  • Dutchess County Culinary Tourism Conference, Tuesday February 28th
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    @ Dutchess County, New York
    Join me for this wonderful event!
  • Taste of the South at Black Berry
    %416 %12 %2012 at %0:%Jan %p

    It was an honor to be recognized as scholar in residence!
  • “Writing Your Food Memoir”
    %812 %16 %2011 at %0:%Mar %p
    @ The Institute of Culinary Education, New York City
    Food memoir has become as natural and popular a form of food writing today as blogging or twittering. But finding the right way to present in print an extended story that will grab and hold your reader requires craft. Strategies for discovering how to find the personal voice that suits you best, how to shape your narrative and keep the story moving, how to clarify your goal in telling it — all of these are basic writing skills crucial to memoir. Food as both subject and means aids memoir with its communal appeal. A few quick oral and writing exercises in class will initiate our work as a group to improve the skills that will help each of you communicate your individual story.
  • “What’s New, What’s Next?” with Marion Nestle, Bill Telepan and Michael Hurwitz
    %666 %18 %2011 at %0:%Feb %p
    @ International Association of Culinary Professionals (IACP) New York Regional Conference


Sept. 21 | Lecture at the National Arts Club, “Steak as American Icon: Where Myth and History Collide”

July 14 | Eat This Film series, 92YTribeca, audience discussion into the guts of war and our primeval need for meat and bread

July 11 | Meatopia, Betty was an official judge of the BBQ, and one of the unofficial judges of the beer, at the “Woodstock of Edible Animals” on Governor’s Island

May 29 – June 11 | Aromas & Flavors of Mexico: a 2-week gastronomic and cultural tour into the heartland of Mexico under the guidance of culinary star Patricia Quintana

Feb. 26 | Discuss Raising Steaks at Boston University’s MLA in Gastronomy Lecture Series in Food Studies

Feb. 13 | Panel discussion, Roger Smith Food Writers’ Conference, New York City

Feb 4-6 | Speaker and panel discussion, American Grassfed Association annual conference on Grazing America, Lexington Ky.

Jan. 30 | Cook and present a Julie/Julia dinner (with Katy Kinsolving) to benefit Princeton Housing Initiative, Princeton, N.J.

Jan. 28 | Reading from Raising Steaks to benefit Princeton Public Library, N.J.


Oct. 21 | Reading from Raising SteaksCulinary Historians of Boston at Schlesinger Library, Cambridge, Mass.

Oct. 9 | Lecture, Institute for Advanced Study, Cuisine & Culture Series, Princeton, N.J.

Sept. 16 | Reading and book signing, James Beard House

July 3-11 | Cocinar Mexicano – Betty returns to Mexico to teach Word of Mouth, a food writing workshop

June 11 | Panel discussion on “Craig Claiborne and the Invention of Food Journalism” at The New School, New York City

April 15 | Lecture, Culinary Historians of New York

March 4 | Lecture, The Coffee House Club, New York City

Feb. 12 | Panel discussion on James Beard at The New School, New York City

Jan. 14 | Reading from Raising Steaks at Barnes & Noble, New York City


Dec. 5 | Feast & Famine Workshop series at NYU Food Studies, New York City

Dec. 3 | Kitchen Arts & Letters

Nov. 19-22 | Flavors Without Borders/Sabores Sin Fronteras, Arizona

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