Fail Fast. Fail Often. Fail Up.

This website is what failure looks like. Which is to say, after 12 years of someone paying me to review restaurants, as of January 2018, no one is doing that anymore. Advertisements

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What Editorial Obesity Hath Wrought

A man without a country may die wistful, pining for a homeland. But he might also rejoice that he’s boundless, tethered to no cheap allegiances, and thus able to operate freer than most.

Inside baseball, or a look at the underbelly of food journalism and the Yelp phenomenon

This week David Tamarkin of Time Out explores the “online critic” phenomenon.” He interviewed me for the story, and though I’ve edited a bit, what’s below is how I responded to his questions. I figured it might make for another interesting take on how this specific food writer/editor feels about the internet phenomenon and the rush to review restaurants. Above all, my guiding principle as a food writer and website editor is to try and get a story or review best or right before I get it first. I don’t mind breaking news, and I think it’s a good skill to have, as it means you are paying attention and are plugged in. That being said, my main mission is to explore the craft behind cooking and the culture of dining and provide deeper information about food topics. If I’m breaking news, great, but I’m just as happy providing a new perspective or deeper approach to a topic that’s already been explored.