i don't really have the ability to make or break a restaurant in the way that i think the times does, at least i think to some degree they have that ability. So i do feel like there are places that i have really helped in a way that fees great. Noi that feels like a lot of power to have. I'm sure there's something thrilling about giving someone a big boost, which i know that i've done.
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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