The restaurant business has become the hospitality industry. What used to be sorof, as i said in that essay, its sweet, gentle citizen restaurant, has become a kind of unruly and colossal beast. I'm watching new york city right now, a divided between people who are swinging back hastily and with apparent a light heartedness, and another sector of people who are alarmed and don't want to. So i imagine we will all find each other in our little silos.
Chef and writer Gabrielle Hamilton talks dueling artistic passions—and how she has found balance and focus in her creative journey.