This writing workshop, taught by eminent New York Times Magazine food columnist and restaurateur Gabrielle Hamilton, will be devoted to the topic of food, although it is not, strictly speaking, a course on food writing. Instead, we will read a manageable and engaging syllabus of writers who have used food in their work—writers who may include John Berger, KD Lang, and Ogden Nash—and then craft our own original writing about non-food topics through food. Have you ever spent the night in jail and eaten the bologna sandwich and warm half-pint of milk they leave for you in the holding cell? Let’s go at that story through the bologna sandwich. Ever ended a friendship over the way they spoke to the waitress who delivered the food? Hidden your lunch at school so no one would tease you about what was in your lunchbox? Overspent on a bottle of wine to prove to the clerk you “knew what you were doing”? We’ll use the food story as the catalyst for the larger story, with a focus on getting the “weight” and the “freight” of each aspect of the story just right.