In part two of Ed Levine's conversation with Max Falkowitz and Matt Rodbard, the three discuss how Falkowitz and Rodbard got started in food media and how their careers evolved.

Falkowitz begins by underlining how intimidating it was when he first started working at Serious Eats. "I can't really describe the terror upon walking into the office," he says- though, he observes, that fear was tempered by the frenetic publication schedule, which was both liberating and educational. "It was a great trial by fire," Falkowitz says. "There was no time to second-guess yourself, and there was no time to dawdle with irrelevancies that weren't going to move the next story forward."

Rodbard notes that the early days of his food-media career, around 2006, were an incredibly exciting time to be working in the industry. "It was a great moment for me to cover New York at a time when celebrity chefs were starting to really become a thing," he recalls. "It was captivating to me to cover this burgeoning celebrity-chef world."

The two then describe how they eventually ended up where they are now: Rodbard is the editor-in-chief of Taste, an online magazine, and Falkowitz is a freelance writer, consultant, and host for Taste's podcast.

Ed asks the two of them to expound upon the current state of food media, and what they think has changed. "I think it's a more diverse world," Rodbard says, echoing a point Falkowitz made in part one of their interview. "I think editors and editorial directors and bosses are making a really clear and conscious effort to diversify their staff, diversify their freelancers."

The three of them discuss far more about the future of food media than can be captured in this brief blurb. To hear everything they have to say, you're just going to have to listen to the episode.

The full transcript for this episode can be found over here at Serious Eats:  https://www.seriouseats.com/2019/08/special-sauce-ed-levine-matt-rodbard-max-falkowitz-2.html