"There are just so many restaurants that are opening in new york all the time," she says. "It's such a kind of breakneck pace that i'm always just like, on to the next one and feeling frantic about what am i going to write about this week?" She tries to keep up with other food bloggers but finds it hard because they're too busy writing their own stories.
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:
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