May 2025
Thursday, 5/1/2025
Friday, 5/2/2025
Saturday, 5/3/2025
Sunday, 5/4/2025
Monday, 5/5/2025
Tuesday, 5/6/2025
Wednesday, 5/7/2025
Thursday, 5/8/2025
Friday, 5/9/2025
Saturday, 5/10/2025
Sunday, 5/11/2025
Monday, 5/12/2025
Tuesday, 5/13/2025
Wednesday, 5/14/2025
Thursday, 5/15/2025
Friday, 5/16/2025
Saturday, 5/17/2025
Food Writing: a panel discussion
Alumni Weekend Program
4:00 PM in person
rsvp: register here to attend in person
Please join us for a panel discussion about food writing in its many forms — recipes, journalism, cultural history, memoir, reviews, and more. What can food writing tell us about culture? Are we what we eat? Moderated by Hannah Filreis Albertine, senior editor at The Infatuation, the panel will feature Betsy Andrews, a poet, journalist, editor, and co-author of Coastal: 130 Recipes from a California Road Trip; Lolis Eric Elie, co-founder of the Southern Foodways Alliance and co-author of Rodney Scott’s World of Barbecue and Smokestack Lightning; Sanaë Lemoine, a novelist, cookbook author, and ghost writer; Louisa Shafia, author of the New Persian Kitchen and Lucid Food: Cooking for an Eco-Conscious Life; and Pete Wells, a food and culture writer at the New York Times.
Hannah Filreis Albertine is a Philly-based writer and editor who is working on her first novel. She was formerly the Food Editor of Philadelphia Magazine, where she won a National Magazine Award in Lifestyle Journalism and was nominated for a James Beard Award. Now she supports the The Infatuation's editorial teams across the U.S. and in London as a Senior Editor.
Betsy Andrews (C'85) is a James Beard, IACP, and SATW awarded journalist and the co-author, with chef Scott Clark and photographer Cheyenne Ellis, of Coastal: 130 Recipes from a California Road Trip(Chronicle, 2025). She is contributing editor at Food & Wine, Imbibe, Alcohol Professor, and SevenFifty Daily. She writes for many other publications, including Saveur, Bon Appétit, Serious Eats, Plate, The Wall Street Journal, Travel & Leisure, and Condé Nast Traveler. Betsy is the former executive editor of Saveur and a former New York Times dining critic. She created Food & Wine's very first blog, On the Line in New Orleans, for which she worked in restaurant kitchens and wrote about the rebuilding of the restaurant industry after Hurricane Katrina. She is also a poet. Her books include Crowded (Nauset Press, 2023); The Bottom, winner of the 42 Miles Press Prize; and New Jersey, winner of the Brittingham Prize.
Lolis Eric Elie (W'85) is a New Orleans born, Los Angeles based writer. A co-founder of the Southern Foodways Alliance, he is the co-author of Rodney Scott's World of Barbecue: Every Day's a Good Day and Smokestack Lightning: Adventures in the Heart of Barbecue Country. He has appeared on Ugly Delicious, Chef's Table, Iron Chef and numerous other food-related TV shows. A contributing writer to The Oxford American, his work has appeared in Gourmet, The Washington Post, The New York Times, Bon Appetit, Downbeat and The San Francisco Chronicle.
Sanaë Lemoine (C'11) is a novelist and cookbook author, collaborator, and ghostwriter. She is the author of the novel The Margot Affair, a New York Times Editors' Choice, and the co-author of the cookbook Hot Sheet, which was named one of the best cookbooks of the year by Bon Appétit, Food & Wine, and Saveur. She has worked as a cookbook editor at Martha Stewart and Phaidon Press. In 2022, she was a National Endowment for the Arts Creative Writing Fellow. Born to a Japanese mother and French father, she was raised in France and Australia, and now lives in Brooklyn.
Louisa Shafia (C'92)is the author of Lucid Food: Cooking for an Eco-Conscious Life, and The New Persian Kitchen, winner of Food52's Piglet award. Her writing and recipes have been featured in BBC Travel, The New York Times, The Wall Street Journal, The New Yorker, Food & Wine, and on National Public Radio. In addition to her extensive writing on Iranian cuisine, Louisa cooks Persian guest chef dinners at restaurants around the country, including Maydan in Washington, DC, Zahav in Philadelphia, and Kismet in LA. Feast by Louisa is her online store where she sells handmade Persian culinary goods. Currently a resident of Nashville, she serves as Culinary Liaison for the Tennessee Immigrant and Refugee Rights Coalition, both cooking for and organizing events that feature chefs from Nashville's diverse immigrant community.
For twelve years, Pete Wells was the restaurant critic of the New York Times, where he continues to write about food and culture. He was food editor of the Times from 2006 through 2011. He wrote the Cooking for Dexter column for the Times Magazine and a column for Food & Wine called Always Hungry. He lives in Brooklyn.