As a food writer you need to be prepared to answer just about any question tossed at you during a Q&A. I like to feel I know my subject matter inside and out, and I admit to late night Googling (that sounds x-rated) to research something I am not 100% certain of. While I should be dreaming of food, I am instead trying to unravel its mysteries. My obsession with information is justified as I have been asked if a free-range chicken is happier than its caged neighbor, or whether America’s fascination with hummus is a fad or here to stay.
Understanding food is my job, and the better my understanding the more clearly I can communicate the power of food through the recipes I write. No query has kept me awake more nights then a question I was asked during a radio interview: what is Jewish food? Truth is, it’s a great question with no easy answer.
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