The following episode grapples with food commentary and how language can be used to influence readers' perception of food experiences. By interviewing Rainy Machado, front of house manager of a local Athens-area business, host Audrey Case aims to get to the bottom of how food commentary can be used in order to draw a focus on either weaknesses or the strengths of a dish. Not only this, this episode serves to connect links between how this formal style of writing may be used to increase academic skill sets regarding persuasive and argumentative writing.

Guest:

Rainy Machado is a long time food service professional and has served the local Athens, Georgia area for many years. Rainy is currently the front of house manager at a local business in Winterville. There, she operates several front of house and back of house operations relating to customer service and food quality control. She has special insight into how language can shape customer experience- from taking an order at the counter, to checking on them at their table, and more, Rainy provides special insight into how food commentary can serve to enhance the experience of the consumer.

The following episode takes a broadview approach to looking at different writing materials that kitchen professionals use in their daily lives and how they are applicable to writing in higher education. By interviewing local family owner Deen Scott, we aim to learn about how the practicality and efficiency of food writing can help us become stronger written communicators. By contextualizing the use of written materials such as recipes, kitchen language, and marketing, host Audrey Case aims to provide a connection between food writing materials and writing in higher education. As well as, how they can be used in comparison in order to advance the literacy and skills of an individual.

Deen Scott is a third year student at the University of Georgia studying Management Information Systems with a focus on how data analytics can be used to optimize the restaurant industry. He is currently operating Big City Bread Cafe as a family owner and has plans to become a full-time restauranteur once he graduates. His experience in the food industry has encouraged his written communication skills inside of the classroom.

Substantial writing is not confined to a classroom or a single page. It can be found in our everyday lives, feeding our minds and stomachs alike. In this season of Red Penned, we will explore the history of writing and food and how it can serve to bring people together. From recipes, menus, and reviews alike, we will study how food writing, both in the real world and in college classrooms, can refine our understanding of different forms of written communication and their impact, as well as, our ability to access them.

Welcome to Season 10 of RedPenned, a podcast where we revise our outlook on writing in higher education—and explore writing beyond the walls of academy. RedPenned is brought to you by the Franklin College of Arts and Sciences Writing Intensive Program at the University of Georgia, a program that supports writing-intensive courses and writing-enriched programs of study across the disciplines.

Join us this season while we delve into writing outside of the classroom and how it may enrich our opportunities for literacy!