You're Invited! Vegan Food + Travel Writing Workshops
Join editors from VegNews Magazine, Vegetarian Times, and more for a fun, engaging writing workshop series in Nice, France
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Does your food blog taste bland and need a bit of zhuzhing-up to give it flavor? Have you fantasized about launching a sexy travel-writing career, but didn't know where to start? Do you yearn to become the next Isa Chandra Moskowitz, but don't know how or where to pitch your sizzling cookbook idea?
Writing is something many of us wish we could do well, but don't yet have the confidence or technical skills to get started and ultimately reach our potential. If you've ever dreamed of learning the craft of writing from the pros--and fueling your creativity with fab vegan food + wine--this is your chance to bring your dreams to life on the magical French Riviera. Join a small group of guests for daily writing workshops dedicated to food + travel writing. We'll cover the art of the edit, how to pitch, developing narrative style, and so much more. Organic vegan meals with rustic Italian flair are prepared by talented guest Chef Terresa of Paris-based La Cucina di Terresa, who'll pair each day's post-workshop lunch with a carefully selected natural wine. Interested? Great! Get in touch and secure your spot. Note: All workshops and classes are held at a private villa in Nice, France, 15 minutes from the Centre Ville. |
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Friday, April 8
9:30 am - 1:30 pm Food-writing workshop #1 with _Vegetarian Times Food Editor Mary Margaret Chappell. Lunch + special guests + giveaways included. Workshop fee: €75 Interested? Send us a note to reserve your spot! |
Saturday, April 9
9:30 am - 1:30 pm Travel-writing workshop #2 with Moon Guides author and short-fiction writer Lucas M. Peters. Lunch + wine included. Workshop fee: €75 Interested? Send us a note to reserve your spot! |
Monday, April 11
10:00 - 11:30 am Yoga For Writers! A custom-designed stretching and movement class taught by Cote d'Azur local AngelikA Furstler. Brunch included. Workshop fee: €60 Interested? Send us a note to reserve your spot! |
++ Meet the Team! ++
Aurelia d'Andrea >>
Travel + Beauty Editor, VegNews Magazine
Creative Director, SwellMagazine.com
Author, Moon Living Abroad in France, Moon Living Abroad Paris, Moon MapGuide Paris, and Vegetarian Guides' Vegetarian Paris
Travel + Beauty Editor, VegNews Magazine
Creative Director, SwellMagazine.com
Author, Moon Living Abroad in France, Moon Living Abroad Paris, Moon MapGuide Paris, and Vegetarian Guides' Vegetarian Paris
It's hard for Aurelia to say which passion she developed first: for food or for travel. Throw a love for animals into the mix and things really get confusing. In the 15 years she's been vegan, Aurelia has circumnavigated the world multiple times, with extended stops in India, France, and Southeast Asia, lured in large part by the promise of rich cultural experiences. (Read: eating local food). As a freelance travel writer and editor, she has authored several guidebooks, including Moon Living Abroad France and Vegetarian Paris, and her work has appeared in Vegetarian Times and Vegetarian Living, among others. As the Travel+Beauty editor of VegNews Magazine and the Creative Director of Swell! she's nearly always "on assignment," but always makes time for leisure globetrotting, cooking and dining with friends, and opportunities to commune with animals and nature.
Vegetarian Times food editor Mary Margaret Chappell got her start in the food world in France, where she studied cooking and pastry just after college. After a seven-year stint as an English teacher, she returned to the kitchen as a pastry chef in New York City restaurants. She joined Vegetarian Times 10 years ago as a freelance recipe tester and has been cooking and writing about plant-based cuisine ever since. Besides her impressive work at North America's longest-established vegetarian magazine, Mary Margaret is also a gifted TV chef and host and the author of Vegetarian Times Everything Vegan and Le Tour de Bretagne dans 80 Desserts Gourmands, an authentic collection of recipes based on traditional Breton desserts.
Travel Writer and coffee lover Lucas M. Peters moved to Morocco in 2009, where he spent six years immersing himself in the language and culture while lecturing in courses such as World Literature, Composition and Creative Writing. He is the author of the Moon Guidebooks: Morocco while his other writing has appeared magazines such as Creative Nonfiction, Ploughshares, and VegNews. He has also been a consultant for The Travel Channel and is an amateur photographer. Lucas has explored palm-lined oases, plunged into remote lagoons, snowboarded and trekked through mountains on three continents and is known to stop occasionally in Bourgogne for some great wine with great friends. He transforms the experiences he lives into heart-stopping, often poignant, stories in both fiction and nonfiction. His workshop will give you prompts to start noticing life around you in exciting new ways so you can develop more tools for putting compelling words on the page. Lucas now lives with his wife and cat in Paris, where he spends the mornings writing while sipping home-brewed coffee and afternoons wandering the crooked streets of its storied left bank.
Chef Terresa >>
Culinary Maestra, La Cucina di Terresa
Blogger, LaCucinaDiTerresa.com
Market Tour Guide + Natural Wine Consultant, Paris + The Loire Valley
Culinary Maestra, La Cucina di Terresa
Blogger, LaCucinaDiTerresa.com
Market Tour Guide + Natural Wine Consultant, Paris + The Loire Valley
"Undressing vegetables—as I like to say—creating simple dishes full of layers, dishes that tell a savory story with each bite, is my passion and my greatest joy. Nowhere have I been more inspired to this end than by the skillful, inventive spirit of rustic Italian cuisine. It is a cuisine, regardless of the region, that so simply and creatively honors the humble noblesse of vegetables and stirs me to creative heights. Serving a meal I’ve prepared, or sitting down to enjoy it myself, and knowing that care was taken, that concern and respect were shown to the Earth, it becomes a celebration, one that takes on a depth, a connectedness that is itself nourishing. Deeply so."
