The SPFW is all about creating strong relationships and supporting excellent writing. You'll find some of our favorite words here: testimonials, advice, news, success stories.
Q&A with Monica Bhide
What was going on in your writing career when you made the decision to attend the Symposium?
I did not have any writing career at that point! I had just quit my full-time engineering job and was trying to figure out how to start writing full-time... MORE...
Q&A with Andrea King Collier
"... the most significant part of the Symposium experience is the networks and connections in a very relaxed and cohesive setting..." MORE...
As Diane said, the Greenbrier symposia were such formative experiences. From the ‘90s to the ‘00s, I have so many vivid memories of culinary luminaries—including you—freely sharing wisdom and insights. The Greenbrier was a warm and inspiring setting, but I firmly believe that the spirit of SPFW lives with you and will be transplanted in the symposium’s new home in Ohio. You always keep the symposium small and level the playing field so that everyone can talk, share, listen, teach, and learn together—equally. That sense of caring support and camaraderie instills such confidence in young, aspiring food writers. It is your gift—and it will be unwrapped once again this September.
DAVE JOACHIM, writer, editor, collaborator
Q&A with Sandra Gutierrez
"The Symposium met my expectations and then some. I've never felt so nurtured, challenged, inspired, and empowered to make my writing dreams come true." MORE...
My experience with the Symposium was that it felt more like a communal retreat than a conference. Toni’s manner made everyone feel right away that our presence really mattered, that each of us had something to offer the group, and that each us got better as the discussions grew more collaborative.
JAMIE PURVIANCE, author of Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller
...I can't wait to experience the amazing camaraderie, mentorship, friendship, learning, and sharing of this Symposium. It really is an extraordinary event--one that I can't wait to experience over and over again.
I'm home, in North Carolina this month, working on local events with museums. My first book has actually been received well by educational institutions and this year is a big one for Southern-Latino exhibits, so I'm doing a lot of lectures and cooking demonstrations. A new leg of my career, for sure, but one that I'm enjoying a lot. I'm doing an event for the Levine Museum of the New South in Charlotte next week, for their 100 top donors, and again later, for the public at large. Most exciting for me right now is a collaboration with the Smithsonian on an exhibit--more on that later!
I continue to teach cooking classes around the country and still enjoy that so very much. I love my students and learn so much from the questions they ask and the feedback they so generously give me. Teaching re-energizes me. Being away from my family is not always easy, but I've found a new sense of independence (in my 50's!) that I'm also enjoying.
I'm still freelancing, so that's exciting--not as easy as it used to be because there are less magazines and more of them work in-house, but it's still happening for me.
I've got a couple of book proposals that I'm working on too. I'm just taking a bit of a breather and don't feel like I've got to go at such a fast pace. These past four years have been a whirlwind--four books and tours for all, intermingling with the promotion of each book. It's like a dream come true. Lots of work, but the joy I feel makes it so worthwhile.
I still remember my first coaching session with you at the Greenbrier. I recall how you encouraged me to write--you believed in me, and for that I'm ever-grateful. Really. Whatever I can do to help, Toni, it's an honor."
SANDRA A. GUTIERREZ, author of 2016 Gourmand Award for Empanadas: The Hand-Held Pies of Latin America
[In 2010], I was able to connect with a representative of iUniverse. He said that they would be happy to work with any publishers in India who are interested in an Asian edition. The contract for such an edition would be between the two publishers... Fortunately an online bookseller based in India (2013) - Flipkart - is selling my book in India... Also Amazon.in, the Indian wing of Amazon, is carrying it there. Since 2013, I am concentrating on writing about Indian food hstory on my web site, www.peppertrail.com. ...Again, thanks a million for everything... The Symposium and you are truly the best mentor any writer could hope for.
AMMINI RAMACHANDRAN, author of Grains, Greens and Grated Coconuts
This note comes on the heels of a major home office clean out. And it is a love letter of sorts (!) for all the creative energy and unrivaled spirit you demonstrated during all the years of the Greenbrier Food Writing Symposium.
In my quest to reorganize the bookshelves in my office, and free up some space, I stared at the nine (9!!) dark-green Greenbrier notebooks I had lined up on a shelf. I took them down and went through them, whittling down the important notes and handouts that are still completely relevant, looking over each speaker and attendee list and smiling at each group photo.
My gosh, those were splendid years for me, professionally and personally. I attended in 1999, 2000, 2002, 2003, 2004, 2006, 2007, 2008, and 2011. It was a walk down memory lane. My nine notebooks are now compressed to three. I even found a few unused pads of lined Greenbrier notebook paper, too. I love using those!
It will be another few years, I am sure, before I tackle such a big office clean out again, but those notebooks are permanent fixtures in my office for years to come. The memories they jog are too precious. The friendships made, the ongoing relationships sustained through the intimacy of what you created. A truly treasured time and highlight of my food writing career.
DIANE MORGAN, author of Salmon: Everything You Need to Know + 50 Recipes
Some of the Symposium Faculty, 1989 to 2016...
Antonia Allegra Elissa Altman Pamela Anderson Michael Bauer Rick Bayless Carole Bidnick Laurie Buckle Cathy Cochran-Lewis Julia Child Andrea King Collier Shirley Corriher Elaine Corn Joe Crea Heidi Cusic Dickerson Patricia Dailey William H. Daley Cara DaSilva Steve Dolinsky Naomi Duguid Nathalie Dupree Malachy Duffy Jane Dystel Lisa Ekus Florence Fabricant Barbara Fairchild Barbara Fenzl Jennifer Ferrari-Adler Carol Field Janet Fletcher Jane Frieman Don Fry Jason Fry Joan Fry Betty Fussell Jonathan Gold Joyce Goldstein Judy Graham Aliza Green Dorie Greenspan Peggy Grodinsky Maria Guanaschelli Sam Gugino Barbara Haber Jack Hart Amanda Hesser Christopher Hirscheimer Martha Holmberg Holly Hughes Jeremy Iggers Dianne Jacob David Joachim Lorena Jones Pableaux Johnson Jennifer Josephy Barbara Kafka Dorothy Kalins Kristine Kidd Louise Kiernan Francis Lam Bill LeBlond David Leite Hugo Liu Rux Martin Nancie McDermott Alice Medrich Kirsty Melville Sydny Miner Sara Moulton Joan Nathan Andrea Nguyen Molly O’Neill Barbara Gibbs Ostmann Russ Parsons Greg Patent James Peterson Ann Taylor Pittman Jamie Purviance Suzanne Rafer Hannah Rahill Joan Reardon Charles Reidelbach, Jr. Justin Renard Tori Ritchie Rick Rogers Michael Ruhlman Amelia Saltsman Andy Schloss Bruce Schoenfeld Kim Severson Tom Sietsema Marie Simmons Jamie Simpson Andrew Smith Mark Sohn Jeffrey Steingarten Heidi Swanson Leslie Stoker Bonnie Tandy-LeBlang Fred Thompson Jamie Tiampo Toni Tipton-Martin Margo True Robb Walsh Molly Watson Judith Weber Aaron Wehner Carolyn Weil Anne Willan Virginia Willis Molly Wizenberg Joe Yonan Grace Young
Those were great days at Greenbrier, both personally and professionally. Where would we have all been without Toni to shepherd us down the road to ever better writing and networking? I still remember pitching to Barbara F[enzl] for the first time when we were on a panel together in 2002, which resulted in being a contributing writer to Bon App for many years. And of course I’ll never forget bowling with you and Michael Bauer.
TORI RITCHIE, author of numerous cookbooks, the most recent being The Side Dish Handbook, and host of CBS/TV's "The Five-Minute Cooking School."
Versions of this logo have been in use since 1989...
And now we've updated it for 2016 and beyond!