Category Archives: Writing

Fall Memoir Workshop in Brooklyn

 

My next fall memoir writing workshop starts Wednesday, September 27.

Details: 8 Wednesday nights from 7 to 9 PM, through November 15. Location: Windsor Terrace/Kensington, Brooklyn, New York. The fee is $325.

The workshop focuses on craft – particularly on using emotion, sensory details, imagination, and storytelling to construct deep and relatable works of personal writing. Students will get frequent feedback in a supportive atmosphere.

Class size is limited to 8. You may either bring in a memoir project you are already working on, or use weekly class assignments to spark your writing. Students at all levels are welcome. 🙂

For more information or to register, just email me at growingupgolem AT Gmail.com.

And here’s some information about me:

Donna Minkowitz has taught memoir writing for 19 years, at venues including the 92nd Street Y, The Kitchen, the Mt. Chocorua Writing Workshop, and the New York Writers Workshop. Her recent memoir, Growing Up Golem: How I Survived My Mother, Brooklyn, and Some Really Bad Dates, was a finalist for both a Lambda Literary Award and the Judy Grahn Nonfiction Award, and she won a Lammy for her first memoir, Ferocious Romance. Minkowitz has read her work on PBS’s Edge and National Public Radio. A former columnist at The Village Voice, she’s also written for Slate, The New York Times Book Review, Tablet, The Nation, and Salon, and she is the restaurant columnist for Gay City News.

A number of my students have gone on to publish book-length works of memoir.

All best – Donna

New Restaurant Column!

Krupa eggs

I have a new restaurant column in Gay City News! I believe it’s one of the first food columns to appear in a gay newspaper. It will cover eateries throughout the five boroughs of New York City, and come out every month.

My goal is to do food writing that is sexy, political, and gay in every way.

Here’s my first, and it starts like this:

Any meats with the faintly louche name of “organ meats” are inherently queer. Think about it: “nice” people don’t eat offal, cuts of meat that come from far inside the body and are often chopped up to hide what they really are.

Offal partakes of funk, and “funkiness”  – closest to umami among the five tastes, but incorporating elements of sourness, gaminess, sex, even a little rot – is definitely a queer flavor.   [Read more here.]