The read the new yorker has a very wide readership, geographically. Is it a lonely job? Ah, no, i think it's actually a very social job. And that i almost always bring people with me to eat. So in that sense, it's very social. Although i do find myself sometimes realizing that i've, alike, invited the wrong kind of person,. who doesn't want to talk about the food at all. I can't use a restaurant review as a way to see someone that i've been needing to see. That's anat actually. If if i eaing to catch up with someone, or if, like, you know, my husband and
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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