It’s the return of Food Writers Talking About Food Writing. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.
\nLuke Fortney went from covering New York's restaurant scene at Eater — where he won a New York Press Club Award for a piece on flour tortillas — to contributing weekly to the terrific New York Times food newsletter, Where to Eat. On this episode we talk about pizza, schedules, and why some of the best food writing right now lives inside a 600-word newsletter. We also talk about some recent food writing that we enjoyed.
\nDiscussed on the episode:
\n","author_name":"Matt Rodbard & Aliza Abarbanel"}