NINA FURSTENAU, BJ ’84, teaches food and wine writing in the University of Missouri Science and Agricultural Journalism program. She began working life in the Peace Corps Tunisia in 1984 and returned to launch with her husband five business magazines and two international trade shows in the heavy equipment and environmental industries. As editor/publisher, Furstenau focused on principals of service journalism and technical writing. Since selling her company in 2001, Furstenau has written a culinary memoir, “Biting Through the Skin: An Indian Kitchen in America’s Heartland” (University of Iowa Press) and “Savor Missouri: River Hills Food and Wine” (Missouri Life and Acclaim Publishing). She has served as food editor of Missouri Life magazine.
Through her experiences in the Peace Corps and life-long travels, Furstenau developed a passion for great flavors and fresh ingredients and for the ways cultures entwine over food. She is fascinated with food story – its history and connection to land as well people – and the flavors of region. This focus has developed Furstenau’s enthusiasm for teaching students to craft clear, concise writing that stems from hands-on learning in the field, and from a knowledge base rooted in agricultural systems.
Furstenau received a bachelor’s degree from the Missouri School of Journalism in magazine journalism in 1984 as well as a master’s in English with a focus in creative writing in 2007.