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Food Writing for Food Lovers

dianne-jacobheadshot2008Five Wednesdays, March 3-31, 7-9:30 pm    Berkeley
$185 members/ $215 non-members

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“As a food writer, I never get bored,” says instructor Dianne Jacob. “I’ve interviewed nationally-known cookbook authors, ghost-written a chapter about urban farming, written an essay about a food bank, detailed a French bed-and-breakfast run by an accomplished chef, and reviewed restaurants in San Francisco and on Bali. I’ve also written practical pieces about what to do with tuna besides make a sandwich. As a co-author, I collaborated with a chef on a book on grilled pizza. Once I discovered how much fun food writing was AND that I could get paid to eat and cook, I never looked back.”

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