"I don't think i'll ever get sick of the theatre of it. I love sitting down and being handed a menu," she says. "It's literally my childhood fantasy." She adds that writing on a weekly basis is 'really challenging'
Hannah Goldfield is the food critic at The New Yorker.
“There are just only so many ways to say ‘crunchy.’ There's ‘crunchy,’ there's ‘crisp,’ there's ‘crispy,’ you can say something ‘crackles,’ and that's kind of it. It's really, really hard. And a lot of things are crunchy. It's a really specific sensation that needs to be described. But I've had moments where I'm like, I can't say crunchy again in a sentence. What am I going to do? How do I get this across?”
Show notes:
Learn more about your ad choices. Visit podcastchoices.com/adchoices