Tag Archives: storytelling

Call for Proposals: Fall Literary Festival

Literary Festival Logo Design

Second Annual
Fall Literary Festival
September 21-22, 2018

 

 

This year’s festival will feature accomplished visiting writers, a book fair, and panels on many aspects of the literary arts. Proposals are now being accepted. Registration will open July 15 with an early bird rate.

CALL FOR PROPOSALS

Lit Youngstown seeks  proposals for presentations at our annual Fall Literary Festival to be held September 21-22, 2018 at Youngstown State University in Ohio.

The two-day festival will feature an acclaimed faculty of visiting writers including Nin Andrews, Lesley Nneka Arimah, Jeanne Dutton, Jon Kerstetter, Jacqueline Lipton, Dave Lucas, Craig Paulenich, and Judith Vollmer. Events will include a book fair, readings, craft talks, workshops and panel discussions.

General Information
Sessions will be 50 minutes. Proposals may include panel and roundtable discussions, readings, or workshops. Group and individual proposal submissions are welcome. Individual proposals will be grouped into panels by the conference organizers.

Conference presenters must register for the conference. Accepted presenters will be offered the presenter rate of $35.

Please click here to access the Proposal Submission Form.

Presentation Topics
We seek proposals from a diverse cross section of voices and experiences. All genres are welcome and encouraged.

Possible topics for proposals include:

  • Navigating the publishing industry
  • Creative readings
  • Creative writing pedagogy
  • Balancing writing with work, family, and social groups
  • Community-based writing
  • Creative writing outreach
  • Residencies, conferences and other opportunities
  • Developing best practices in your craft
  • Collaboration and mentoring
  • Responsibly engaging diverse voices and perspectives
  • MFA programs
  • Writing about identity and marginalized experiences
  • Literary topics in all genres
  • Writing for mass media: journalism, blogging, podcasts, radio, etc.
  • Comics & graphic novels
  • Film & new media
  • Hybrid & short forms
  • Storytelling
  • Strategies for teaching and researching writing
  • Engaging and sustaining a writing life

Please click here to access the Proposal Submission Form.

Proposals will be accepted until Saturday, June 30, 2018. Acceptances will be announced by July 15, when registration will open.

Phenomenal Women Celebration

With profound thanks to the Raymond J. Wean Foundation and to these twelve women in our community, we invite you to a reception celphenomenalwomennewebrating the publication of Phenomenal Women: Twelve Youngstown Stories.

Tuesday, December 13 at First Presbyterian Church, 201 Wick Avenue Youngstown.
Parking lot is behind the church; enter on Wood Avenue due to construction on Wick.

Light refreshments will be served. Doors open 6:30 pm, program and staged reading from the book, 7 pm.

If you wish to support the YWCA of Youngstown’s Make A Wish Gift program, bring a new book for a reader aged 1-18.

PLEASE RSVP DIRECTLY to lityoungstown@gmail.com if you plan to attend.

If you’d like to buy a book, they are available for purchase at Flutterby Books in Hubbard and Three Sheep Gallery on Market St. The public libraries in Warren and greater Youngstown will have copies in circulation as soon as they are processed. For more options, please visit this page on our website or send us a note at LitYoungstown@gmail.com.

We are grateful to the Youngstown Section of the National Council of Negro Women (NCNW) for their support of this project and their introductions to six of the women.

The project would not have been possible without the energy and talents of the team that worked together to create the book.

Lit Youngstown’s YSU student interns, who helped with the interviews, transcriptions, writing and editing: Samuel Amazing, Adrianna Mayes, and Samantha Ensminger.

Lit Youngstown writers and editors: Allison Davis, Kris Harrington, Sean Posey, Karen Schubert, and Molly Toth.

Cover design: Amy Freels, University of Akron Press.

Interior design and layout:  Cassandra Twoey.

Portraits of the women: photographer Melanie Rae Buonavolanta.

The book was printed locally by City Printing.

We also appreciate the support, encouragement, and networking offered by members of our wider community, especially Louisa Berger, Gary Davenport, Davita Fitzgerald, Rosemary Fuller, Eres McKee, Carole and Jimma McWilson, and Melissa Papini.

Special thanks to David Hassler of the Wick Poetry Center at Kent State for sharing his experience with taking oral histories to the printed page.

— Liz Hill, Project Coordinator

 

Slice of Life: Sweets & Love

What a wonderful night! at the gorgeous historic YWCA, in a room full of people and that pleasant murmur of conversation.

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Our five storytellers, Davita Fitzgerald, Becky Ann Harker, Kris Harrington, Liz Hill, and Terry L. Shears, told us stories, sometimes humorous, sometimes poignant, always engaging.

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We ate desserts and purchased books to donate to the children’s library at the YWCA. Huge thank you to Flutterby Books of Hubbard for supporting these book purchases!

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Tricia Perry (center) of WYSU was our lovely emcee.

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The Friends of Fellows Riverside Gardens donated mums that we gave to five winning attendees.

Although this one is keeping mum, we know his Mum won a mum!

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We thank everyone for coming out and making our evening so much fun for us.

By request, here are a few of the recipes of the desserts we served (with notes from Karen).

Rose-Scented Plum Crumble Tart

Crust

1 1/4 c. flour
1/4 c. sugar
1/8 tsp. coarse salt
1 stick cold butter, cut into small pieces
2 large egg yolks
1 T. cold water

Filling

2 lbs. small plums, halved and pitted (I bought fresh, local plums from Marcie Applegate)
1/3 c. sugar
1/3 c. packed brown sugar
2 T. cornstarch
pinch of coarse salt
1 tsp. rose water (from Jerusalem Market on Belmont)

Crumble

1/4 c. packed brown sugar
4 T. butter, room temperature
1/2 c. flour
1/4 tsp. coarse salt

Crust: Blend flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add yolks and cold water; blend with a fork until dough comes together. Pat into a disk, wrap in plastic, refrigerate 1 hour or overnight.

Let dough stand at room temperature until pliable. Roll out on lightly floured surface to about 13″ round, about 1/4″ thick. Fit into 11″ tart pan. Freeze until firm, about 1 hour.

Filling: Toss to combine plums, sugars, cornstarch, salt and rose water. Spread in tart shell in a single layer.

Crumble: Combine brown sugar, butter, flour and salt. Mix with fingertips until clumps form. Crumble evenly over filling.

Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Tart is best served the day it’s made.

Marbled Cheesecake

Crust

1 1/4 c. graham cracker crumbs
1/2 c. finely chopped walnuts
1/4 c. sugar
1/3 c. butter, melted

(I had cookies left from our Eat Your Words! cookie decorating project, so I made crumbs with them and added 1/4 c. melted butter to make the crust.)

Filling

4 (8-oz.) packages cream cheese at room temperature (I prefer Organic Valley)
1 (14-oz.) can sweetened condensed milk
4 eggs
1/3 c. flour
1 T. vanilla
3 (1-oz.) squares semi-sweet chocolate, melted (I prefer Dagoba organic chocolate)

Preheat oven to 350. Press crust lightly onto the bottom of a 9″ springform pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs, flour and vanilla.

Measure 1 1/2 c. batter into medium bowl. Add chocolate, mix well. Spoon half the vanilla batter into the prepared pan then half the chocolate batter. Repeat. With knife, gently swirl batter to marble.

Bake 50 to 60 min. or until center is barely set. Cool, then chill. Garnish with shaved chocolate.

Applesauce Loaf (recipe from Karen’s Aunt Kit)

1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ground cloves
1 1/4 c. applesauce (I like to make my own and leave it chunky)
1/2 c. raisins (I like organic Thompson’s or golden raisins)
1/2 c. coarsely chopped walnuts

Cream butter and sugar, add egg. Stir together the dry ingredients, gradually add to creamed mixture. Stir in applesauce, raisins and walnuts. Bake one hour in a greased and floured loaf pan. Cool in pan 10 min., cool on wire rack. Dust with confectioner’s sugar.