Hannah goldfield is the food critic at the new yorker. She writes the tables for two columns that come out every week. We talked about that job, how you do it, how it changed in pandemic. It's a fascinating job. And congratulations to juno for graduating from three.
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?”
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