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Popular in Writing

  • June 29th 2016

    in Writing

    Join host Donna Wright on this eve of her 29th birthday (again!) when she will talk to authors David O'Brien and Flossie Benton Rogers. Mallory Kane will bring us the most up to date information about the publishing world in Romance News sponsored by Dark Hollows Press. But that isn't all! Aunt Magnolia is supposed to pop in with a fresh hot blueberry pickle pie just for Donna and she might have a review or two to share. So you don't want to miss a minute of the show brought to you live from the Secret Cravings Publishing studio.

  • Interview With Author Ronald L. Allen on His Book "The Evolution of Bid Whist"

    in Writing

    Ronald Allen is the author of “The Evolution of Bid Whist-150 Years in the Growth of an African American Tradition.”  This new book is quickly becoming a definitive benchmark for Bid Whist players across the nation.  Allen has been researching the origin of the game for several years, and was quite amazed to discover an extensive relationship between the game and the African American community dating back to the 1860’s. 
    Bid Whist, closely related to Bridge, evolved from a game played by slaves to a game with an expanded following in many countries, thanks to the efforts of African Americans such as the Pullman Porters who took the game “up north.”  This non-fiction writing by Allen not only explains the history of the game, but also includes the games’ rules, variations and strategies. 

  • Interview with Chopped Champion Chef Christopher Thames

    in Writing

    For Executive Chef Christopher Thames there is no kitchen too big or too small.  He has created countless gourmet meals and has catered hundreds of high-end events and occasions. His dedication to his craft along with his amazing skills in the kitchen has aided him in securing his place amongst the very best within in the culinary field. His commitment to excellence was showcased during his appearance on the Food Network's "Chopped".  He walked away the champion.
    Being classically trained at The Culinary Institute of America, and with well over a decade of culinary experience, Chef Christopher has spent his career preparing meals that meet the needs and wants of his guests. His creative mind challenges him to marry exotic flavors with specialty ingredients to create culinary combinations that are inventive and often addictive. His diverse experience ranges from corporate catering as the Executive Chef for International Finance Corporation / World Bank, fine dining as the Executive Banquet and Event Chef to the Jefferson Hotel and even off site catering as a traveling Chef for Cirque Du Soleil in Montreal Quebec.

  • Interview With Singer Ty Shwortzz

    in Writing

    To be added

  • Lewis Conway Jr.

    in Writing

    To be added