A Literary Culinary Journal
We have a keen interest in identifying the food writers of the future. Are you one of them?
Many are in graduate programs in Food Studies now. Or they are students in other, less obviously related fields. With the rapidly changing foodscape, they will take on undreamt of challenges. In fact, they have already begun to do so.
Because concision is not only our favorite word, but a guiding principle we hew to and teach, we sponsor a competition four times yearly, for student food writers who have up to 500 words to show us.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
