As Dry January begins, many in New York's vibrant food and beverage scene are re-assessing their consumption of alcohol, reflecting on the culture of excess tied to their professions. The struggle to balance social obligations with health is common, especially for food writers and industry professionals. Many, including notable figures, are choosing sobriety or moderation, seeking to prioritize their well-being as they enter a new year. This trend signals a shift in the narrative around drinking, encouraging alternative choices without sacrificing enjoyment.
This balancing act between my profession and the industry I cover is one that I've walked since I started working as a food writer almost nine years ago.
By the time the clock struck midnight on December 31, officially marking the top of the year, I was more than ready for my Dry January to begin.
Plenty of folks across the restaurant industry have turned to sobriety, including Gregory Gourdet, as many are re-evaluating their relationship with alcohol.
But as I am nearing my mid-30s and looking back on a decade plus in which a drink has been in my hand, it is more than enough reason to pause.
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