The food world can be a terribly gossipy place, particularly when the people in it start to look at themselves as Players. Before “foodies” there was “The Food Establishment”, way back in 1968, and here’s Nora Ephron to tell us all about it.
To continue reading, please go to New York Magazine for September 30, 1968
As chefs, foodwriters and anyone else having to do with food (famous eaters, anyone?) become more celebrated in our culture, knowing what they’re up to is important. Here’s one way to find out: the short-form group interview – planned ahead by the writer to fit the style of the journal. This one went ‘live’ online.
THE NEW YORKER: Ok, let’s get started. Hello Burkhard, Lauren, and Calvin.
LAUREN COLLINS: Hello everyone.
BURKHARD BILGER: Howdy.
QUESTION FROM TIMOTHY: Do you do more eating when you’re working on a food piece than you normally do?
BURKHARD BILGER: Not always, but in this case my article was about home fermentation, so I spent a fair amount of time brewing stuff up: sauerkraut, sourdough, goat kefir. My kids kept telling me that I should write an article on Belgian chocolate instead.
LAUREN COLLINS: Hi, Timothy. The answer is yes! I thought I was going to develop gout after that trip to California with April and Ken.
QUESTION FROM TOMMY: Mr. Bilger, why is the FDA so bent on regulating bacteria?
Continue reading this article in The New Yorker: The Food Issue.
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