Where I’m coming from?
Hi! My name is Paz Radovic. I'm a 28 year old Chilean journalist based in New York City, and this is a newsletter about food, unique dining opportunities that not only provide good meals but a holistic experience, and the story behind the people who dedicate themselves to the art of eating.
When I was a kid, my dad taught me how important good food was for enjoying life, family, and friends. Food has always gathered us and been an excuse for meeting new people (something my husband and I have done a lot since moving here).
Throughout my journalistic career, I've written stories about politics, health, as well as social and gender inequality. But for the first time, I've decided to write about a hobby I haven't been willing to take on: my love for enjoying good food. Now I want to use my journalist skills to understand what makes food more than just a necessity for myself and many others, specifically in New York City. That’s why I’ve started this newsletter.
So how will it be different from all of the other food content out there?
Imagine if you had a reporter who would research any food-related question you had. What would you want to know? What is missing from the onslaught of restaurant reviews, ad-infested recipe sites, “hands in pans” instagram stories, and other food content you consume?
Your input will be essential to helping to build the community I'm attempting to gather here: people who like good food, but want more than just a review, or a recipe; people who need help sorting through the flood of information about where and what to eat, but are also interested in why we make the choices we make around the food we eat or make; people who want to know what it’s like to experience a Michelin restaurant, but might only be able to spend $20 on a night out.
Two disclaimers before we start:
I'm not a professional food writer. However, I love food and tend to bring a great deal of thought to each meal I eat. I hope this, coupled with my journalism background, will help me provide something new and valuable to my readers.
I don't like cheesecake. I know it is better to recognize it sooner than later in NYC, so no cheesecake stories. But I promise I'm a big fan of sweets, bakeries, and desserts.
So if you have a food-related question you’d like me to answer, or have thoughts on what’s missing from your food information diet, you can email me at: pr2473@nyu.edu In researching your questions, I aim to bring in a variety of perspectives from chefs to servers, diners to critics, farmers to wholesalers, and everything in between. I hope you’ll join us.
