Food, memory, storytelling come together in statewide writing workshop
March 25, 2026
Fifteen participants from across Alaska gathered online on March 18 for "Tastes and Tales: Combining Storytelling with Recipes," a free workshop led by Kathy Kysar, assistant professor of English at the UAF Bristol Bay Campus. The session invited writers to explore how food connects to memory, culture, and place.
Participants opened by sharing favorite foods and words tied to food memories, a warm, low‑pressure introduction that set the tone for the evening. One attendee reflected, "I liked that there was no pressure to share if I was not ready," while another appreciated that "Everyone was given the opportunity to share."
Kysar guided the group through sensory writing exercises that encouraged vivid descriptions of taste, smell, and setting. Writers then developed short narratives about meaningful dishes and learned the basics of recipe writing, including clear measurements, step‑by‑step instructions, and details such as whether ingredients are fresh or frozen.
Several participants shared completed story‑and‑recipe pieces, reflecting memories of outdoor meals, family traditions, and first cooking experiences. The workshop closed with ways to preserve food stories through digital cookbooks, apps, and traditional formats. One participant summed up the experience with a simple: "Thank you for offering this workshop."