Born in Brooklyn, New York, Benjamin holds a MFA in Writing from Vermont College of Fine Arts and a BA in Literature from McGill University. Benjamin has a lifetime of scholarship and learning, teaching at over a dozen universities and colleges in Massachusetts and Vermont. He has a strong interest in social justice dating back to 1973 when he received a letter of thanks and encouragement from Cesar Chavez for organizing a campus-wide lettuce boycott to promote farm-workers’ rights. Benjamin currently lives in Hyde Park, Vermont, and teaches at New England Culinary Institute in Montpelier.
Original link to UVM Food Feed Blog:
“Darryl is a very talented fiction writer. I admire Darryl’s original, surprising metaphors; his characters’ voices, the startling swerves of plot; and the way comedy often rubs shoulders with tragedy in his work. More importantly, I am impressed with how hard Darryl is willing to work on his craft. He constantly pushes himself to higher and higher levels of achievement.”
—David Jauss, Author of Glossolalia
“Darryl’s stories are funny and sad; they reminded me of the early work of Malamud and Phillip Roth. They explore a kind of middle-aged male angst in a manner I found compelling and complex. Darryl is adept at creating characters we can love and hate at the same time, and placing them in situations, most often of their own making, from which they extricate themselves, or fail to extricate themselves, with great difficulty.”
—François Camoin, Author of Like Love, But Not Exactly
Relativity: Short Stories by Darryl Benjamin [Kindle Edition]:
14 Short Stories by Darryl Benjamin:
Together we will take a journey into the heart of the food-production process and its social, economic and environmental consequences. We will explore the moral, economic and physical landscape of our eating habits, food fads, taboos, and health and nutrition issues. We will analyze and translate readings and multimedia (movies, video and audio) into short essays, presentations and research projects that offer insightful arguments relevant to agroecology. Further, we will investigate our attitudes regarding current events and critical issues that affect day-to-day operations in the culinary industry: food production, sustainability, corporate greed, and farm-to-table solutions, for example. Above all, we will engage in thoughtful, lively discussions, ever-refining and defining our knowledge and opinions.