Read on Twitter
No one in the media asked me, but I started my Substack because I could not figure out what food editors wanted, (except more of the same). It was mostly absurd. I decided to do writing I wanted to see in the world.
I wanted to read about other people, not just famous ones. I wanted to see them through a single topic as an excuse to interview a ton of them. I wanted to develop recipes and learn about other people's food.
I wanted to be happy, and for it to be reflected in my work, along with my curiosity, my thoughts about the wonderful food people AND non-food people who let me interview them and share their knowledge and experience and bright delicious salads, which are really just a window.
And: I AM HAVING A BLAST. I feel lucky to be deciding what kind of stuff I want to do without all the mill-stoney self-defeating stuff that seems to be hanging around the neck of lot of journalism right now.
I realize that this thread is semi-literate and full of redundancies. Maybe I'll really write something about it. But Substack has given me the opportunity to write like me. It's that simple. Whether that's a good or a bad thing remains to be seen. But happiness feels: novel?
I just said to myself: get a brane, Moran. May delete this later.
Plus, I have grown so close to the boys in the salad lab, in their slim-fitting coveralls.
