"What drove me into a food career - and I wasn't thinking of it as a career, I was thinking of it as a megaphone - was the notion of farm-to-table. I was out in East Hampton for the summer. I was between jobs and I would see people buying these dreadful, pink, hard things called tomatoes and iceberg lettuce wrapped in cellophane - when you could go half a mile away and there, on somebody's card table, were delicious, gorgeous homegrown tomatoes and beautifully ruffled lettuces. I said, "Somebody has got to set people straight.""
"I proposed a food column for the weekly newspaper called In Season, mainly about seasonal produce. Within six months, I was getting assignments from the [ New York] Times. And lo and behold, I had a career - at a time when a food career was really not something that people with a college education would have strived for, but there I was and I never looked back."
Florence Fabricant built a decades-long food journalism career centered on seasonal produce and farm-to-table advocacy, writing for the New York Times since 1972 and authoring 12 cookbooks. She began by promoting homegrown produce and launched a weekly column called In Season that led to Times assignments. Keith Lee transitioned from a decade as a professional fighter to becoming a major food media figure with over 17 million TikTok followers through food review videos. Both prioritize direct criticism and have adapted their approaches to shifting food culture and media platforms.
Read at Eater
Unable to calculate read time
Collection
[
|
...
]