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I know i might get shot for asking this but here goes. What is the criteria for soemone to be a food writer for the new york times? Is there something special the paper is looking for or is it the ability to be a good writer? Ive heard you yourself are quite a foodie are the others as into food as you?
I don't mean to be opaque, but I'm not the best person to answer this question. You'd have to ask the editors of the New Jersey section about their criteria for selecting a food critic. I can tell you that our other reviewer, Karla Cook, is the former food editor of the Star-Ledger.