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Writing the Ingredients

Writing the Ingredients

Join us for an amazing day with writer Erica Berry and chef Luke Ayres

Join us around the kitchen table for this experimental food and writing workshop. Taking inspiration from local ingredients from Craigardan and the surrounding valley, we will explore how to weave together threads of observation, memory and research to write in new ways about food and its role in our lives. Generative writing prompts and discussions will be interspersed with a hands-on cooking lesson as we roll up our sleeves and prepare a communal dinner together. All experience levels welcome! 

Fee: $60 // including dinner

Min. 4 Max. 10 participants


Erica Berry is a writer and teacher born in Portland, Oregon. Her essays and journalism can be found in The New York Times Magazine, The Atlantic, NPR’s The Salt, Literary Hub, Colorado Review, Fourth Genre, Guernica, and others. A 2018 graduate of the University of Minnesota’s MFA program, she was the winner of the 2018 Steinberg Essay Prize and a 2018 AWP Intro Journals Prize, and the recipient of fellowships from the Judd Foundation, the Bread Loaf Writers’ Conference, and the Minnesota State Arts Board. She is currently working on a book of essays about fear and anxiety in the Anthropocene.

Erica is a writer-in-residence at Craigardan.


Luke Ayres is Craigardan’s Culinary Program Manager and head chef. Luke received a BA in studio arts in Minneapolis. He promptly moved to NYC and spent ten years hustling and bustling before moving to the Adirondacks in 2010 with his wife to open Green Point Foods Market & Cafe. Luke went on to become the Pastry Chef at the Lake Placid Lodge before joining Craigardan in 2019. Luke and his family live in beautiful Keene Valley.

Earlier Event: January 29
Clay Class: Techniques + Surfaces
Later Event: February 6
Wood Kiln Firing + Pot Luck Dinner