Ruth Reichl, James Beard award winners cook up the future of food writing
Once upon a time, food writers focused mainly on food. Food served to them in…
May 25, 2011
Dawn Fallik
Reichl: ‘Everybody has always thought they could be a food critic’
Ruth Reichl wrote her first cookbook in 1971, working her way up to the Los…
May 25, 2011
Grumdahl: ‘Being a restaurant critic in Minnesota is relentlessly local’
Dara Moskowitz Grumdahl is senior editor for Minnesota Monthly and has won five James Beard…
May 25, 2011
Hughes: ‘I love the alternative weeklies; they still devote space to longform writing’
Holly Hughes has been editor of the annual anthology "Best Food Writing" for more than…
May 25, 2011
Morgan: ‘Reporting about food is no different than anything else, it requires knowledge of the beat’
Miriam Morgan is food editor at the San Francisco Chronicle, which won the 2011 James…
May 25, 2011
Gold: Food section ‘almost like a newspaper within a newspaper’
Jonathan Gold is the food critic for LA Weekly, a multiple James Beard award winner,…
May 25, 2011
LaBan: ‘You can’t underestimate how the change in technology has changed food writing’
Craig LaBan is the food critic for The Philadelphia Inquirer. He started writing about food…
May 25, 2011