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The Food Syndicate is where editors can quickly find professional food writers for freelance projects.
Journalists may also use The Food Syndicate an interview source for food and nutrition experts.
One of our fine writers is showcased to the right.
Those wishing to access the writer database pay a one-time $10 fee. The writers are conveniently sorted into their areas of expertise, so finding a writer who is well versed on, say, holiday cookies or blueberries or seafood, is easy to find and contact.
All of our writers are seasoned food writing professionals.
Writers who wish to join The Food Syndicate should fill out an application, and we'll be in touch regarding acceptance. Each approved writer pays a one-time $49.95 fee to be listed on the site. Accepted writers receive a Food Syndicate T-shirt, a Food Syndicate e-mail address, plus a Web presence without the bother of building and/or paying for your own site.
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The Food Syndicate has grown again! Join the fat-fighting duo of Mr. Bad Food (John McGran) and Mrs. Good Food (Becky Billingsley) for rib-tickling food fun at www.badfoodgoodfood.com.
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Check out another Web site from The Food Syndicate at www.myrtlebeachrestaurantnews.com. Food Syndicate founder Becky Billingsley provides daily updates about restaurants in the most fun vacation destination in America: Myrtle Beach, South Carolina!
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Curtrise Garner |
Bio: Curtrise Garner is a writer born and raised in Motown. Curtrise writes two food columns that appear in local Detroit newspapers. The first, Gourmet Groove, appears in the Michigan Chronicle every month and concentrates on all things epicurean: Food, entertaining, nutrition and etiquette. The Detroit News column, Cooking for One, is aptly named since it is a food column that speaks to the solo person and provides a single-serving recipe with each column.
In addition, Curtrise Garner is a syndicated columnist on the On the Air with Russ Parr weekly radio show. The “Gourmet Groove” show is heard in 25 markets and boasts 2 million listeners. On the Air with Russ Parr airs in the following major cities: Atlanta, Augusta, Baltimore, Boston, Charlotte, Cincinnati, Cleveland, Columbus, Dallas, Dayton, Detroit, Houston, Indianapolis, Los Angeles, Louisville, Miami, Minneapolis, Philadelphia, Raleigh-Durham, Richmond, St,. Louis and Washington, D.C.
Curtrise created Gourmet Groove to increase the interest of people to the world of food – especially foods that are not normally enjoyed within the confines of the home kitchen. The ultimate goal of Gourmet Groove is to bring recipes, how-to’s and information to the everyday cook.
If you are wondering if Gourmet Groove can help make food, etiquette and entertaining more interesting, try to answer these questions:
What is foie gras and from where does it originate?
When someone asks you to “pass the salt,” what should you do?
Who is Abbey Fisher?
If you don’t know, then you should read or listen to Gourmet Groove. The answers are below:
Foie gras (pronounced fwah grah and is French for “fat liver”), is duck liver or goose liver. In the United States goose liver is illegal, so when foie gras is served in the U.S. it is duck liver.
When someone asks you to “pass the salt or pepper,” you always pass both the salt and the pepper –even if the person only asked for one.
Abbey Fisher, a former slave, is the author of the first cookbook to be written by an African American. Titled, "What Mrs. Fisher Knows about Old Southern Cooking: Soups, Pickles, Preserves, Etc.," the book was published in 1881. What also is significant about Abbey Fisher’s feat is that she couldn’t read or write, so it is presumed that someone wrote the recipes for her.
Curtrise is a graduate of Howard University in Washington, D.C., and she has been writing since the third grade when she won first place in her first writing contest. After discovering her love and knack for writing – and the fact she could actually get paid (her first-place win was $10), she continued to pursue writing and express herself through the pen.
Since third grade, Curtrise has been published in several publications including: The Detroit News, Detroit Free Press, Michigan Chronicle, Metro Parent, African-American Parent, Hour Magazine, Vibe Magazine, Source Magazine, Metro Times and Black Enterprise.
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Sample Article Info: Detroit News |
Sample Article: Cooking for One: Chocolate Covered Cream Eggs
If every egg in your home has been boiled, dyed and left on the table as an Easter decoration, you probably can’t stomach the thought of one more egg in any form. Well, what if the egg doesn’t have a real yolk and is made with chocolate and peanut butter and a lil’ coconut? Sound interesting and tasty? You bet it is. While pilfering through recipes, I stumbled across one for chocolate covered cream eggs. They’re easy to make and require very little cooking. They are also very, very rich and sweet, so even though you’re cooking for one, you might want to share a few or only eat one at a time.
These eggs don’t come from a bird but thanks to the peanut butter, you will get a dose of protein. And, while you’re enjoying these eggs, remember that peanut butter is good for you and may actually help lower cholesterol. Because you’re cooking for one and enjoying these eggs at your leisure, there is no reason to feel guilty about indulging in this sumptuous treat. If you do, then shake it off and go to church on Sunday! Happy Easter!
Chocolate Covered Cream Eggs
5 ounces confectioners' sugar
1/3 cup of margarine, softened
1/4 cup of cream cheese
1/4 teaspoon vanilla extract
¼ cup peanut butter
1/3 cup flaked coconut
2/3 cup semisweet chocolate chips
1 teaspoon shortening
In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Stir peanut butter and coconut into the bowl. Take a spoon and drop “eggs” on cookie sheets and place the eggs in the freezer until frozen. Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Once the chocolate is melted, pour the chocolate over the eggs until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
Preparation Time: 3 hours
Cooking Time: 10 minutes
Serves 1 (makes 4-6 chocolate eggs)
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