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Lyndsay C. Green (Restaurant & Dining Critic, Detroit Free Press) on Becoming a Critic, Detroit's Food Scene, & the Role of Race in Criticism
Lyndsay C. Green covers restaurants and dining for The Detroit Free Press. She comes to her area of specialization from a background in beauty reporting. In this conversation--recorded after a chance encounter with Andrew at The Chef Conference in Philly this spring--Lyndsay shares her personal story and how she migrated from beauty to food, the honing of her writing style, Detroit's restaurant scene, and the inherent role of race in criticism.
Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic (free) or premium membership.
Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!
THINGS YOU SHOULD KNOW:
Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.
We'd love if you followed us on Instagram.
Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.
For Andrew's writing, dining, and personal adventures, follow along at his personal feed.
Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
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By Andrew Friedman
4.8
277277 ratings
Lyndsay C. Green covers restaurants and dining for The Detroit Free Press. She comes to her area of specialization from a background in beauty reporting. In this conversation--recorded after a chance encounter with Andrew at The Chef Conference in Philly this spring--Lyndsay shares her personal story and how she migrated from beauty to food, the honing of her writing style, Detroit's restaurant scene, and the inherent role of race in criticism.
Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic (free) or premium membership.
Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!
THINGS YOU SHOULD KNOW:
Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.
We'd love if you followed us on Instagram.
Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.
For Andrew's writing, dining, and personal adventures, follow along at his personal feed.
Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
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