This episode captures a thought experiment. In my mind I can see myself creating an eatery of some kind. A second career. But I know enough to know that I don’t know nearly enough or have the fortitude to actually establish and run this eatery I’ve been thinking about for at least 10 years.
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This episode captures a thought experiment. In my mind I can see myself creating an eatery of some kind. A second career. But I know enough to know that I don’t know nearly enough or have the fortitude to actually establish and run this eatery I’ve been thinking about for at least 10 years.
What follows now are musings about the forces impacting what we choose to eat AWAY from home Priya Krishna, a contributing writer to the New York Times food section shared her assessment of what she and her team discovered surveying 121 menus from restaurants around the country in a story called “The Menu Trends That Define Dining Now.” This was in the February 7th 2024 edition. It's mostly a light-hearted take on what is on menus and observations about the menu itself. In a previou...
Talk to Me About Food
This episode captures a thought experiment. In my mind I can see myself creating an eatery of some kind. A second career. But I know enough to know that I don’t know nearly enough or have the fortitude to actually establish and run this eatery I’ve been thinking about for at least 10 years.
