Bahn mi, DOC, growlers, who do you think decides food these trends?
SDiG: It’s really hard to say. I’m sure it has something to do with the rise of publicists and the fact that every food writer in town is getting the same press releases and struggling everyday to come up with novel blog posts that will get lots of pageviews. But actually, I find those trends you mentioned relatively happy occurrences. JO: Who has influenced your writing and where you eat? SDiG: First and foremost Jonathan Gold from the LA Weekly–I went to cooking school and got my first job in food writing out in LA, and it was his book, Counter Intelligence, that helped me come to love the city. It showed me that food writing isn’t just about cooking and eating. At its best, it’s the story of people and places. I also idolize Calvin Trillen, Ruth Reichl, and John T. Edge. JO: How do you find new adventures to eat? What are some of your best sources? SDiG: The best source is really just to walk a neighborhood yourself and see what’s going on. But I also read sites like Chowhound, Eate
