605: Food Writers Talking About Food Writing with New York Magazine’s Tammie Teclemariam & Matt Rodbard

27:57And, you know, in that article when they did the math on credit card charges, I wasn't necessarily convinced by, like, the extra$0.30 per$100. I guess, you know, maybe if it's$0.30 per$10 or$20 transaction. But it's probably at least going to be a$20 transaction. Yeah. You know? The math didn't really quite pad the argument, I'll say, for these high-volume bars. I want to talk about one of your stories. A chain opening that's worth getting excited about for New York Magazine. And you wrote a really great piece about single chain locations for global franchises and chains. Izakaya, Season, I'm Donut, and Grandma's House were mentioned.

28:42And it brings up a good question about what are the aims of these operators? Are they opening to try to draw business for future franchises? Are they marketing? Do they want to have an anchor in New York just to say they do for their overseas investors? Really smart piece. I'd love to get a sense of how you reported it and what you found out. Yeah. I mean, I think that piece ties into a lot of places that I've written about recently where, yeah, it's the first sort of flagship outlet of these foreign brands. And I mean, I think it's in one way just non-American centric globalization. The places that you mentioned have hundreds.

29:27I mean, I don't know. I don't know the stats on I'm Donut. No, I'm Donut has like two locations in Tokyo. In Tokyo, yeah. That one's peculiar. A little bit of an outlier, but it has multiple. It's more of a, you know, art project at this point. We tried them here. We have them in the studio. Oh. The BLT one not hitting for me. Oh, I hadn't heard about that. Not hitting for me. Just going to be honest. They were very kind to send us the donuts. They were quite nice. I don't know if I waited two hours in line. Yeah, but is it Moshi? Yeah, Moshi is good. So the texture is interesting. Very nice, yeah.

29:53Okay. I mean, I'm interested, yeah, waiting, and then in Times Square. No, thank you. But, you know, in terms of CSUN and Grandma's Home, I wrote about Thai Air, a sauerkraut fish restaurant, when I wrote about sauerkraut fish in March, And that restaurant has, I think, 600 locations across the world. And so, you know, we're talking about places that are big deals. And, you know, if there can be Taco Bell in Ijon, Spain, you know, there should at least be sauerkraut fish in a mall in Flushing. It's just a feature of this great global world. And then we want to be in New York because, yes, it's a flagship location, but also there's so many students.

30:41And you see, you know, that a lot of these locations are flourishing around colleges. And when you go to these places, Haiti, the cheese tea chain that has exploded in locations even in New York in the past two years, they opened their first location, I believe, at the end of 2023. 23 and now they have at least a couple dozen and there are crowds outside every time I pass one um and you know it's these little things a treat you know cheese tea donut Izekiah Sison has very youthful energy um you know it's covered in these kind of like it like cartoon cats uh very playful and then you know the drinks are sort of highballs blue Hawaiian syrups what is it is it Is it like moseley is like izakaya cuisine?

31:35It's like, you know. Yeah. It's a Korean take on Japanese izakaya. Interesting. So that's like another nice thing where it's like you're getting like these Korean chains in their like Japanese emulating form. So it's like two degrees removed from Japan, but you still have, you know, sashimi and, you know, probably tempura and, you know, mapo and stuff like that. But then the hot pots were leaning a little bit more. Like, like, Bengal, like, Korean style? Yeah, yeah, exactly. And so it's a good mix. And, I mean, I thought it was a very fun place. It had great energy. And it is, I mean, it was almost completely populated by young Koreans on dates in groups or just young Asians.

32:15What neighborhood? This was, I want to say it's around 28th, but not quite K-Town. So, like, K-Town adjacent. Yeah. There's, like, that South Pocket down there where Kokodok is in that more direction. Yeah. Yeah, I think it's cool that these restaurants, especially if you have like 600 locations globally, they clearly have their design dialed from a corporate level. So you're getting like a really templated version of something that is in Asia or somewhere else for the American audience. And if they're uncompromising in their approach, it's very unique. And you've mentioned that for the Izakaya that it felt really cool and playful.

32:50I love seeing that in New York to be able to be transported to Taipei or to Seoul. and that's because they have scale and they have like the right people to build it versus a New Yorker doing it with American tastes and making it feel more American. It excites me. It was a cool piece. Yeah, thank you. Hi there, it's Matt, co-host of the show. We are currently running a This Is Taste listener survey and we'd love to hear from you. Do you have a guest request? A restaurant you wish we'd visit to talk about on Three Things? What about a lesser known cookbook author who deserves a spot in our studio chair?

33:26You can let us know by clicking the link in our show notes to complete the survey. It will only take a couple minutes, I swear, and will help us continue to make the best show possible. That's the This Is Taste listener survey, link in our show notes. Today's episode is brought to you by ButcherBox. As a food writer, I can be a little skeptical about subscription cooking boxes you hear about on podcasts. There's big talk about cooking simplicity, but you're usually left with disappointment after smashing that promo code. Now, Clayton, have you ever tried one of those subscription boxes? Yeah, Matt, my friend gave me a code for that one that has all the chopped vegetables in little baggies.

34:04I felt like a drug dealer trying to cook dinner. Yeah, man, I have so been there. ButcherBox is a true exception. I was sent a box of premium beef and pork and was blown away by the quality and variety. There was 100 % grass-fed pasteurized ribeye, tri-tip, and ground sirloin for my favorite at-home smash burger recipe. George Motes, you better watch your back. For pork, they sent me a beautiful center-cut pork loin for slow roasting. I was super impressed, and I haven't even talked about the ribs, which I cooked in my Instant Pot. There was a rub of salt, white pepper, and togarashi, and I pressure-cooked with water and apple cider vinegar.

34:44It was incredible. These ButcherBox ribs are amazing. For nearly a decade, ButcherBox has led the industry with meat and seafood that's antibiotic-free. As an exclusive offer, our listeners can get free protein in every box for a year plus$20 off your first box when you go to butcherbox.com slash taste. Visit butcherbox.com slash taste to get this limited time offer and free shipping always. That's butcherbox.com slash taste. Don't forget to use our link so they know we sent you. Our last one we're going to go over is a big one that dropped just this week. the 100 best restaurants in new york it's by the new york times and it was written by melissa clark priya krishna and brian gallagher this is the list that originated in 2023 pete wells kind of kicked it off i remember i had pete on the week he released and that was a great conversation and i think pete put his spin on it i'm gonna read a little bit from the intro in the past few months we've clocked dozens of hours on the subway and bought several new larger pairs of pants we East returned with winners, then continued to whittle our selections down until we had a list that represented the city's culinary greatness across boroughs, cuisines, price points, and styles.

36:01And, you know, I want to list the top 10 because this is like something that was a little bit of a change. Previously, they were listing one through 100. savagely last year they showed uh for each of the ones that previously appeared their their their rise and their drop with fun red arrows upward and green arrows upward and red arrows downward that was kind of savage um they also left off which is crazy because this was like the thing i went to who didn't make it on the list like who was dropped out so like they were merciful in a sense to keep that out of this mix. So it was a top 10 in order.

36:40I will list those. 10 is Tatiana by Kwame Anwache. That's actually down from number one. Nine is Szechuan Mountain House. Eight is Sushi Show, which is a new edition. Seven is Penny, a new edition. Six is King. Five is Ha's Snack Bar, a new edition. Four is Kabawa, a new edition. Three is La Bernadette. Two is Automix or Automix. We negotiated and discussed how you say that. I think it's auto mix. One, the top restaurant in New York is Sema. And I'll just go over quickly some new additions. New additions to the list include 425 by John George, Kisa, Keens. Interesting. Sofrae, which was a shocker to me that it was never on the list.

37:21Sushi Nas and White Bear, which is a walk-up selling pork wontons in Queens. Now, Tammy, a lot to unpack here. I'm sure you have some thoughts. What did you think about the list? What did I think about the list? You know, I think it's interesting that the reason that they didn't rank them after 10 was because two of them were working on the list. And I guess my question is, should it be one person working on the list at all? I mean, it's so hard to grasp your head around. And as a person who actually does this kind of eating, I'm so thankful that this is not a task that I have to do. You know, I think like the New York magazine version of it would probably, you know, be a more specific facet or something before you make a list.

38:08And it really does take the times to be able to do this. so yeah I mean I think you know some people might might call the lack of rankings cowardice but you know I can see you know sort of being in a different year and probably people who might not do it again next year why they would go for this way so yeah then it does prohibit the plus or minus rankings which was definitely one of the funner more dramatic features of the last years, but you know, who knows what they'll do in the future. Yeah. I do, I mean, it's interesting, like, yeah, Tatiana's jump, but clearly still recognized within the league, which I think is fair.

38:55You know, I don't know, I haven't been. I haven't been. I will say that I have heard such 50-50 reviews that I don't even, I could not say. I think that's acknowledged in a drop from one to ten. Yeah. That's acknowledged, right? Pretty much. Yeah. Yeah. But, you know, I guess it still touches on what they want it to say. It's such an interesting range of prices, too. Yeah. On the front. On the top ten. Fish One Mountain House. Yeah. And Atomics and Sema at the top. Yeah. I mean, I know. And it makes sense, you know. it's having having an Indian restaurant as number one in New York as an I haven't I also haven't been to some yet but you know I will let its reputation speak for it and I was surprised Bungalow wasn't higher wasn't in the top 10 because Bungalow you know got such a rave in the times by Priya and one of the critics of this list and word on the street man everyone loves Bungalow I've had I mean lots of people have told me about positively shake your head I'm nodding sorry that is a nod not a shake we're doing this on video on YouTube once again you can check it out that is more of a nod than a shake you're right I was incorrect I was chewing it up you know I had an early experience at Bungalow and I didn't I was by myself so I just sat at the bar and I would say that it does not impress me as like the most important Indian restaurant or even like top 10 in the conversation um just a side note have you tried chadi by reggie matthew i haven't tried that yet that place is great garment district and sometimes he's in town and he's a celebrity in india and actually this is another example of a chain um but that's not related to this list um yeah no i mean i think that it's a good mix i you know i i think it's such a a deep project because yeah it definitely does have to say something about where the city is at and then also speak to their coverage uh over time and then also hopefully surprise people in some aspects but um i uh i i don't know szechuan mountain house yeah that one for me it's like i've been you gotta pick you gotta pick your your your ones to kind of break through i'll just say i acknowledge the difficulty of ranking one to a hundred.

41:22And that that's really, if it's being read as one through a hundred, if like 98 is worse than number 45, that's really, really difficult. Even for one person who has a single singular view of it. And I was, I was kidding in the intro when I was saying mercifully leaving the ups and downs, but I think that that was a good choice to not show the heat. Cause I think that you're on the top hundred restaurants should be a positive. You shouldn't see anything negative or a red arrow going down next to your name. If you're in the top hundred, you're doing a good job. Unless it's Teresi. Yeah, yeah. I'm not a huge fan myself.

41:59I think I don't get it. We have lots of guests who come on the show and say it's the best restaurant. I really don't see it. I really don't see it. What do you mean by when you brought that up? Um, just that, well, you know, speaking of like whether or not it's in good conscience to list the, generally it would just be restaurants that have lost their places. And I think, you know, it's true that not all of the restaurants on the list are on a fair playing field. Like it's much more of a win for some restaurants than others. And some restaurants really aren't asking for this position of sort of just being toyed around as like, oh, like they're, you know, X spots lower than they were last year.

42:40You know, like, yeah, say White Bear next year, you know, isn't on the top 10 or something. And so it's less meaningful or maybe it would be more detrimental. But a restaurant that is well-funded, well-publicized is more capable of taking the punches of whatever their position change may have been. I don't know if they weren't even on the list this year. I didn't think to check for them. are we sure Keene's is a good restaurant I'm I'm that's the one I don't understand like the mutton if it's really mutton that's to be debated by maybe a journalist just throwing that in the ether it used to be the other problem where they're like is it really lamb or lamb as well there's that issue too I just I've never really had a great experience there I've only been a few times it's been like two or three years I just keep seeing that as like the one steakhouse that gets mentioned in these lists and it seems like there's a deeper bench here in new york and we just keep giving keynes the flowers yeah have you been recently i'm just asking honestly i haven't been recently i went during year i ate new york and then i think yeah in the past few years i think i've been for like a sandwich at lunch um i think it definitely does deliver on sort of the madman idea of a steakhouse.

44:01Sure. Which is what a lot of people want to get. I do like the idea, you know, when I went last, I remember ordering all the potatoes and I think we liked them all. So that was really nice. But yeah, I mean, steakhouse is interesting because like so many restaurants just have a steak anyway. Yeah, exactly. That was kind of where I was leading this, to designate a steakhouse when you have like you can get incredible steaks. Was St. Anselm on the list? No, I don't. They might have been shut down because they just saw that fire. Oh, I didn't even know that. It's too bad to hear. I don't have to listen in front of you.

44:34They're back open. Okay, that's good. You went through all the emotions in one. Yeah, you made my head go spin a little bit. Yeah, the butcher's steak is probably, I think it's under 40 still. I haven't been in a while, but the last time I went, the butcher's steak was the butcher's steak. I don't want to say whether or not. It's hard to, I can't remember what's on the list. Yeah, no, we can't recall. We don't have it in front of us. I mean, Sofrae not being on the list previously is crazy to me. That place is amazing. And it's been in the Beards top five for the past couple of years. And I think it's just such a terrific restaurant.

45:08I've had great experiences there. The decision to put Keen's on after they got bought, though, that is really the pitch. It's interesting. It's interesting. I just want to give credit to the folks on this, Priya and Melissa and Brian. I really liked the video that they published. I don't know if you saw that. where they kind of explained their methodology. It was a beautiful video. It was really well done. And I just think, like, show your notes if you can. I think that it'll educate folks who are sniping about how much work goes into this. No one wants to hear a restaurant critic complain. I know you realize that.

45:43And it is quite arbitrary in some ways and is based on personal taste as a critic. I think that I'm going to link to that video in the show notes because it's important just to see that they're out there doing the work and actually considering the methodology and I thought that video did a good job. The behind the scenes there, it's been nice. They've been doing a lot of that at the food desk and I think it's smart. Well, those are our stories. I mean, you've got some great writing coming out in the summer. I don't want to spoil the show. We'll definitely, you got to check your Instagram and check your socials to read that.

46:19I want to continue our tradition with this segment. What would you pitch 1997, Graden Carter? Meaning in 1997, Graydon Carter was assigning stories between$100 ,000 and more contracts that lasted years. And you could write one or two story. I mean, we're talking about$200 ,000 here, people. Great time to be a magazine writer. Tammy, what would be your pitch to 1997 Graydon Carter? All right. Well, first of all, it would have to start with A Flight on the Concord. Oh, yeah. Because I'm listening to the audio book of his autobiography. And the Concord gets mentioned, it seems, whenever he has the opportunity.

47:00And, you know, that would have been my chance because it is no longer. And I think that I would love to do a sort of country tour of old English candy. Yes. Love this idea. Oh, English toffees and candies. I love that. This is a recent obsession of mine. And it started when I was ordering some Cadbury cream eggs, the English variety, because, you know, somebody had told me the English ones are so much better. And I actually I do love Cadbury cream eggs. But the last few times I've had them, they they really I don't know, they didn't they didn't bring me as much joy as I thought they should have.

47:39And then the chocolate was just not premium. Exactly. Exactly. And it is true that the English ones are better and it is a higher quality chocolate. It just has more of that chocolate taste and less of that baby vomit taste. You know the molecule I'm talking about. I know it. It's stinky. Yes, and sour. And so while I'm paying for the shipping for this five-pack of Cadbury eggs, I just threw on so many things. And it was just toffees and colorful chews and Eccles cakes and fries, English cream. you know and so all of these candies now in in london you never see them because they're sold in the touristy shops or uh yeah i mean they're not really like in the supermarkets uh and i i would love to just you know go to lancashire you know go to yorkshire and just like go to these old little candy factories and and really get to the bottom of it and maybe you know work in some some cadbury information just just to discuss it just to discuss it a little zoom out talk about the candy industry in England and how it's been important.

48:44My grandfather's family was behind Taverners candies, which you can still buy. These are traditional English toffees. That was my mom's maiden name, Taverners. And they're still around, so I would hope you'd grab what Taverners. I mean, that would be a really great episode of the podcast, just eating toffee on the mic and just chewing through it. You shared one with me in the elevator and I was chewing on that. It was like really great five minutes of chewing. Yeah, yeah. Is that French or that was English? That was English. I forget the producer, but it's like a caramelly type toffee just coated in a layer of lemony powdered sugar.

49:21And so that's a nice thing too. You get these little combinations you don't see in the US, lemon caramel, you know, we don't get that a lot. Yeah, the caramel mints really, I love that combination. That's something that Taverners had, caramel mints. It works, it actually works. It always has that dusting of confectionary's sugar on the outside. Because then you know it was handmade. You know, that's a time bomb of a treat, you know. Yes. You got to keep it dry. I love that. A great encounter in 1997. Take that pitch. It's a good one. Well, let's wrap with a taste check on. This is Taste With. Guests are brought to the Surrey and Taste.

49:55So to close this interview, here's a little wrap of our Fast and Furious Taste Check media edition. Tammy, are you ready? Yes. What is the first thing you read in the morning and where do you read it? It's got to be Twitter in bed. Classic. Still on Twitter, X. Look, I don't call it X. Thank you. It doesn't have the longevity that it used to. You know, I used to be able to spend much longer periods of time on Twitter. But, you know, it still helps. And then, like, maybe, you know, Reddit as a crutch, especially, like, when Twitter got slow, I did start to revert to Reddit. Just it was more, you know, especially with news events, that kind of thing, you were just getting that more immediate commentary.

50:36Yeah. What do you read on actual paper? I get New York Magazine every two weeks. And you pay for it, right? No. I get that through the magazine. They do the comps. Yeah, yeah, no. Magazines do not give out comps. Look, well, I mean, you know, they want you to know what it looks like. And they're in the office, too. Yeah. So, you know, whenever you're in there, you can just grab a copy. But I read New York Magazine in print. I just got a copy of the first print of Vittles. Oh, great. I haven't cracked that open yet, but I think it'll go great with some of my English candy. Great. It is, I don't know if you've talked about vittles.

51:11Yeah, yeah. We've interviewed Jonathan in Print Untaste and Jonathan Nunn, the founder. Yes. And that's a great sub stack. So it's great to see places going from sub stack to paper. Very nice. What about, are you doing any newspapers in print? We used to get the journal at my place. Yeah. And it was not my subscription and I had like mentioned it. But my supers are like, I just call them the Gen Z boys. That's what they are. And I had mentioned to them, you know, it's like, does anybody, I would collect the newspapers and donate them to the animal shelter. And sometimes I would read the journal as well.

51:45And it's nice, you know, they always have the financial stuff. But then there's always a little style culture piece on the bottom of the front page. So I'd always at least take a peek at that. Glance at that one. Yeah. What was your favorite food publication growing up? Growing up. I mean, I read the food section in the Washington Post and then the Times whenever we would switch off. But I was not getting them delivered. My parents did not nurture that side of me. So, yeah. Any magazines? Were you ever reading anything? Were there any online publications for you? Yes, actually. Okay, I was definitely reading a lot of food blogs.

52:26And so I was in high school, like, probably, like, 2003, 2004. Like, that's when I was in ninth grade. And I was big on David Leibovitz, Ideas in Food. Did you ever read that one? Oh, of course. Yeah. Yeah. I actually went back recently. And, you know, it's still a beautiful blog. You know, it's like WordPress or something. And it's that format. And, you know, they were posting in February, you know. Yeah. But I used to read, like, the blog of, like, restaurants. You know, everybody had a blog. Like that stuff was good. There was a place in Chicago, I want to say it was like L2O. Oh, they had a blog.

53:01Interesting. Yeah. And maybe it was that Michael Laskanis was there or maybe Michael Laskanis had a blog. I used to read him. And this is probably also why I ended up going to pastry school like when I was 18. Like I just I used to because they just give you the deep, deep, you know, how many how many grams of isomalt in the in the ice cream base. Like just working through all of their strategy. And like it would be these hardcore like molecular gastronomy was happening on these blogs back then. Let's hear it from Michael S. Connett. Let's hear it from LaBernadine, chef for a long time, pastry chef, many other roles, was an instructor at ICE, I believe, or FCI, one of those two.

53:42And just an incredible mind. Yeah, I'd love to have Michael on the show. It's a great reminder. What was your relationship with PBS food programming growing up? Did you have a favorite or watch it? I was a big watcher. And that was something like even I remember having the TV at my grandmother's house that just had the buttons on the TV that you would press to get the channel. And like PBS was one of the channels that would be on there. And so, yeah, I mean, and it's also family friendly TV, especially for people who don't speak the same language. So you have the, you know, English speaking grandchild and then everybody else just but they can watch a cooking show.

54:17So obviously Jacques and Julia, Julia with all of her guests. I remember even all the guests, there was this one pastry chef and he was they were blowing balloons. They were dipping it in chocolate to like make the form, you know, so 90s. And he was he made a joke about I shouldn't have had that cigarette today. And that took that very seriously as like a little kid. But yeah, Jacques Torres. I remember when Marcus had a show early days. I was actually rewatching. I didn't have a TV at the time this show came on but the Gwyneth Paltrow Batali Bittman show in Spain On the Road in Spain I wanted to hear Gwyneth's Castilian accent listeners, folks on YouTube if you were unfamiliar of that pairing of personality this is not fiction, it's a real thing let's just say that one more time Mario Batali, Gwyneth Paltrow and Mark Bittman in a small car in España España, right.

55:13That's right. Let that sink in. It happened. It happened. We lived through that and you can watch clips of it. It's really, it is three personalities. Yeah. And that is all you can really say about that. I love that survey. You really were absorbing food media early on. Look, I've always been interested in it. I think it's just because it was what I saw women in my family. it was like the only creative outlet for them. My mom wasn't really a reader. My dad was a librarian. But like the thing that my mom liked to do was cook. And it was like how she got to be expressive. And it was how, you know, I could like understand her related to her peers.

55:57You know, her food is better. That's a nice memory. I like that a lot. Tammy, where are you with TikTok, IG Reels, and the way these platforms are covering restaurants? So sometimes I do have a column called Five Lines, and that is basically where I eat viral foods. Yeah. I love that. That is usually harvested from TikTok just because the TikTok virality is so primary to what Instagram is getting on all fronts. But, yeah. So I'm actually working on one of those. I've got a really nice frozen treat that I just saw yesterday that I can't even. I'm actually very excited to be trying it. Love it. But yeah, so I think I've actually gotten so much positive feedback about this column, about me finding things on TikTok that are really popular and then going out to find them because so many people that aren't on TikTok don't really have like it's a reverse food media because I'm putting words to the video.

56:55Yeah, but they haven't downloaded the app. Yeah. No idea this exists. Exactly. Exactly. Exactly. But I'm not really a big YouTube person unless I really have an idea of something I want to watch. Like the other week where I'm like PBS, Gwyneth Paltrow, Mario Batali, let's go. But usually when I'm on YouTube, I have an objective. There are some good gems. So there was a show that I was watching. I think it's called, it's like two Italians. There's some adjective in the middle. It's not two fat Italians, but it's something like that. And it's hosted by – it's a BBC joint, I believe, and it's hosted by Gennaro.

57:36He's a big personality. And then Antonio who – Antonio Carlucci or something like that. There's a chain of Italian cafes in London that was founded by him. And he's the more esteemed white-haired guy. And then Antonio, he's bald. I've seen it on TV in Italy. It's a really great show. It is. It's a really great show. And all of those episodes are on YouTube. So I had a phase with that. That's something. I use YouTube basically to watch old food TV. Or like on Ina, it's a French outlet. And they do clips on Instagram. But their YouTube has a lot of just vintage French cooking shows. There's this Maite is one of the chefs.

58:26There's a show with two women. And they'll just be like, they'll just be cooking horse that day. I mean, I haven't seen the horse episode, but just a humongous piece of meat and this kind of like crackly color film. And they're just going OG on it, like open hearth in the house, cooking on there. They have a lot of old like rebouchon and all of the old French videos. So definitely check that out. Shooting on 8mm, shooting on film. Yeah, and just episodes and episodes. In that French way. You really are diving in. This is amazing. Yeah, I'm great about that. I love that. I just, you know, I live it.

59:06You live it. Last one, Timmy, where do you want to be in five years in your media career? Five years. Yeah. I, you know, I think that in five years I might want to be writing about a distance a little bit wider than just New York City. We'll see. But, you know, it'd be nice to get some travel in. I've never been to LA. I think it's one of the weirdest things about me. It's surprising. I think it's also an incredible story. Because you grew up on the East Coast. You lived in New York. You cover New York. And you obviously have read enough about LA to have like an interesting mindset going in. You know, usually when I travel, I go to Europe because I don't like to drive.

59:47And yeah, no, it's truly like my first time in LA. That would be a great piece. Yeah, let's put that on the ether. Food writers talking about food writing. food writers talking about food assignments. Even for a place like New York Magazine, who knows? Yeah, I always love when New York Mag likes to dip into other cities. I mean, that horse's story, that was a New York Mag story. Exactly. That was a New York Mag story. We take gossip from everywhere. I know you do. I just want people to know that. Find some good gossip in LA. I'm sure they've got it. It's not really your remit, though. You write about profiles in restaurants and culture.

1:00:21Yeah, I'm more of a Europe girl. You know, it's just it's just it's just different over there. So I'm hearing you want to maybe expand outside of New York. You want to travel a bit. Yeah, I got a taste for travel. I got a taste for the world. And as much as I do think we have our own little magic kingdom of global chains in New York, there is just something about about just having a taste of everything everywhere. I just want everything. That's what I'm trying to say. I love that. What about a book? What about a book? What about a book? Penguin Random House, we got to talk books to close. It's true.

1:00:55I think that I would first probably write a book about myself. Yeah. I used to want to write a cookbook. And then that was kind of pre-COVID. And I think the amount of just explosion of food content in every single crevice has kind of, I think while it's still clearly garnering views and doing good work, it's kind of just like diminished my taste for it. Or maybe just my taste of sharing my kitchen. Like it feels like, you know, everybody's kitchens are out there. So now privacy is kind of cool. And because privacy is cool, I want to write a memoir, I guess. I don't know. I like the logic, like the path that you just took just there.

1:01:37Yeah. I mean, you know, I get people interested in me and then maybe I'll be able to write the cookbook that I want to write. That's the thing. I would not – I would not – I don't want to give up creative control when it comes to something like that. So I would really want to be in a place where I could actually write the cookbook that I want. And yeah. I hope you do both. Yeah. Well, you know, Random House, somebody might be listening. Somebody might be listening. Tammy Teclamarium, this has been a real pleasure. Thank you so much for joining the show. Thank you for having me.

1:02:11This is Taste is hosted and produced by Eliza Abarbanal and me, Matt Rodbar. The show is edited by lead producer Clayton Gumbert and supervised by Pat Stango, director of media production and development at Penguin Random House. Thanks to Shalia Harris and the production team at Penguin Random House. Theme music by Steve Rydell. Logo and guest illustrations by Ellie Skrzat. Visit Taste Online at tastecooking.com and make sure to subscribe to our newsletter to keep updated on all cool things in the world of taste.