Fall Conference Time

by Marcy Collier

The kids are back in school, writers are trying to adjust to a new writing schedule and fall conferences are just around the corner.

I just finished editing the Golden Penn newsletter with all of the information for the upcoming Western Pennsylvania SCBWI fall conference and thought I’d share the details for those of you who live near Pittsburgh, Pennsylvania:

Where: Greentree Radisson, Pennsylvania.

When:  Saturday, November 10, 2012

Who: We have a great lineup of speakers and faculty:

Nikki Grimes - keynote
Noa Wheeler - editor, Henry Holt
Carter Hasegawa - editor, Candlewick
Joe Monti -  agent, Barry Goldblatt Literary
Kristin Lewis  -  magazine editor, Storyworks and Scope
Stacy Innerst  -  illustrator and author
Mark Weakland  -  author
Tom Wright  -  author
Laurel Houck  -  author
Nora Thompson  - author and illustrator and WPA SCBWI Illustrator Coordinator

Having a manuscript or portfolio critique is a great way to get feedback on your story. You will also have the opportunity to enter the contest for first pages or a first look for illustrations. All of the details, deadlines and conference information will be posted shortly at www.wpascbwi.com.

So while you get back into your school / work / writing routine, check out conferences in and around your area. It’s a terrific way to network with editors and agents as well as to make some new writing friends.

I’ll leave you with a recipe that I’m making tonight for the Route 19 Writers Picnic and Pitchfest!

Gluten-Free Scalloped Potatoes

8 cooking potatoes
2 cups milk

1 cup Mild Cheddar Cheese, shredded
1/3 cup onions, raw, chopped
3 tbsp Butter
2 tbsp Corn Starch

Peel and slice potatoes. Melt butter in sauce pan over low heat. When melted, whisk in corn starch until smooth. Add salt and pepper. Slowly add in the milk while whisking. Keep stirring until sauce reaches desired thickness. Add in the cheese, a little at a time until smooth. 

Coat a casserole dish with cooking spray. Do three layers of raw potatoes, onions and cheese sauce. Bake covered for 1 hour on 350 degrees and uncovered for a half an hour. Enjoy!