Ascension Hall at Kenyon College, Gambier, Ohio
I talked to those close to me and prayed. I weighed all sides, and finally took a drive in the country.
Then I jumped.
Today was my last day as the food editor at the Columbus Dispatch. On Monday, I start as the senior writer and editor at Kenyon College.
I have loved the work I’ve done for the last 11 years at the Dispatch. I met amazing people including chefs, farmers and colleagues. I thrived on the challenges — and they have been many and great, including shrinking space and resources.
But it was time for a change.
In the end, it came down to this: I’m a storyteller. I’ve told food stories for the last 20 years and enjoyed every one.
I told my own story in Recipe For Joy, published in March.
There are more stories to tell, and I want to be the one to tell them — in long form, short form and other artistic forms that I would likely never be able to use at a daily newspaper.
I’m not running away from food writing or journalism. I did all that I wanted, perhaps all that I could. And I’m not giving up food writing entirely. I have a new blog to launch in October (www.foodcookeat.com) and will continue to teach cooking classes and demonstrations, and maybe write a freelance food story here and there.
But I have experience with shaking things up a bit. I switched careers to food in my mid-20s. I trekked to the middle of the country without a job more than a decade ago (I wrote about it recently for CNN.).
I’ve come to know when there’s a restlessness within me, it’s something to pay attention to.
When I’m still, really still, I can listen to my soul, and it tells me where to go. I became still enough to hear my soul, my faith, on that drive a month ago to bucolic Gambier, Ohio — to Kenyon College.
“Here,” it whispered.
So “here” at Kenyon College is where I’ll be.