Join acclaimed writers J. Kenji López-Alt, Dr. Cynthia Greenlee, Charlotte Druckman, and Silvia Killingsworth for a panel conversation with MOFAD on the current state and future of food writing in America. They will discuss how journalism has been impacted in the face of major events this year, including COVID-19, Black Lives Matter, equity in food media, calls for greater food justice, and how —with these movements and events in mind— we move forward.
The Best American Food Writing 2020 is guest edited by López-Alt, series edited by Killingsworth, and features the work of Dr. Greenlee and Druckman.
Tickets include the option to purchase The Best American Food Writing 2020 shipped to your door by Greenlight Bookstore in Brooklyn, NY.
More information on The Best American Food Writing 2020:
Now in its third year, the collection features a foreword from series editor Silvia Killingsworth, an introduction from guest editor J. Kenji López-Alt, and works such as Dr. Cynthia Greenlee’s James Beard award-winning “A Real Hot Mess: How Grits Got Weaponized Against Cheating Men,” and Charlotte Druckman’s “We All Scream.” This year’s anthology captures the food industry at a critical moment in history — from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs. Spanning from New York’s premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live.
CHARLOTTE DRUCKMAN
Charlotte Druckman is a journalist and food writer. She edited the collection "Women on Food" and is the author of "Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen." She has also written two cookbooks.
CYNTHIA GREENLEE
Dr. Cynthia Greenlee is a North Carolina-based historian, essayist, and editor. Dr. Cynthia Greenlee is a North Carolina-based historian, essayist, and editor.
SILVIA KILLINGSWORTH
Silvia Killingsworth is an editor at Bloomberg News. She previously worked at The Cut, The Awl, and The New Yorker. She lives in Westchester County, NY.
J KENJI LOPEZ-ALT
J. KENJI LÓPEZ-ALT, guest editor, is author of The Food Lab: Better Home Cooking Through Science, a New York Times bestseller and winner of the James Beard Award for general cooking and of Book of the Year by the International Association of Culinary Professionals. He is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and author of the James Beard Award–nominated column The Food Lab and Every Night Is Pizza Night. He lives in San Mateo with his wife Adriana and daughter Alicia.
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