The Kefauver Studio & Gallery, Damariscotta, presents the first in its series of “Writers’ Workshops” on Saturday, Oct. 22 and Sunday, Oct. 23. The workshop will include presentations, hands-on activities, writing critiques, and a shared lunch with editor Holly Hughes and author Kathy Gunst. The workshop is suitable for teens and adults.

Holly Hughes has spent her career as an editor and writer. Formerly the executive editor for the Fodor Travel Guides, she is now the editor of the annual “Best Food Writing” anthologies. Kathy Gunst is an author of 15 cookbooks, and is the resident chef of NPR’s show “Here and Now,” broadcast over 500 public radio stations.

Saturday morning we will begin at 9 with a wide-ranging overview of the last two decades of food writing — where it started, where it is today, and how to take your food writing to a higher level, whether you want to start a blog, write for magazines and newspapers, or be a food editor. Hughes and Gunst will interview each other on their careers as food journalists and how they came to write about food and travel. Questions and interaction between the presenters and the participants will be encouraged and appreciated!

The participants will then split into two groups. One group will attend Hughes’ presentation on food essays, restaurant reviewing, travel writing, and the art of blogging. She will focus on how to find your personal voice, how to connect with your audience, and how to be your own best editor.

The second group will attend Gunst’s hands-on activity: Observe her making a dish in the kitchen and then write a recipe based on what you observed. Gunst will critique each recipe. She will then conduct a writing exercise on writing recipe headnotes and effective food writing in general. Gunst will talk about the process of writing a cookbook.

Lunch, provided for all participants, will include soup, bread, salad, and a simple dessert.

In the afternoon, the groups will switch places in Hughes’ and Gunst’s presentations, so that each participant receives the same instruction and discussions of food journalism.

The late afternoon will feature a book signing of Gunst’s latest cookbook “Soup Swap” and Hughes’ latest edition of “Best Food Writing 2016.” The day will conclude with a tasting of local wines and a short reading by both Hughes and Gunst from their recent works.

The workshop concludes at 6 p.m. Fee for the day is $200.

At 9 .m. on Sunday, participants will have the opportunity to receive a personal one-on-one critique from Hughes on an assigned writing sample they submitted in advance of the workshop. This day is optional, and may be limited by available time and the number of interested participants. Each critique will be a 30-minute session, and the fee is $25.

If you would like to register for this workshop, or if you have questions, please contact Amy Kefauver at amy@kefauverstudio.com or call 207-380-1298. A $50 deposit will hold your place in the workshop. Details on making a deposit and the refund policy will be provided when you register.

For more information about the presenters, visit www.hollyahughes.net, www.kathygunst.com.