“Eric eats a lot of tacos. I would trust his judgment.” -Ann Thuy Nguyen, endorsing my review of La Perlita’s barbacoa and al pastor tacos
I spent four years writing Triad City Beat‘s food column, and the better part of that time writing the Barstool booze column, too. I’ve regularly covered food & drink for Winston-Salem Monthly magazine, and I wrote these freelance food articles as well:
Healthyish (part of Bon Appétit): Why Whole30 Founder Melissa Hartwig Loves Eating Crickets
Munchies (part of VICE): The Dark Side of Barbecue is Pig Shit and Inside the Restaurants That Fed the Civil Rights Movement and This Pupusa Truck Funds Scholarships for Undocumented Students and Supermarket Chains Ignored this Black Community, So Residents Opened a Co-op and A Love Letter to Cook Out, the Most Underrated Fast Food Chain
Edible Brooklyn: In South Slope, The Dynamite Shop Teaches ‘Home Ec 2.0’ to Teens and Tweens and Park Slope’s Plant Factory Teaches Kids to Cook ‘with Their Instincts’ and A Modern Russian Hanukkah Dinner
Creative Loafing Atlanta: Edible History (Paschal’s Restaurant and the Civil Rights Movement)
Compound Butter: The Magic of ‘Naughty Dinner’
I turned Triad City Beat newspaper’s food coverage into one of the paper’s flagship components, the lone reason that countless people picked up a copy or clicked over to the website.
Some weeks I reviewed new restaurants or interviewed sommeliers, but I also hung out in a bar affiliated with Hells Angels. (Someone called a threat into our office after that one, but luckily it ended there.) Some pieces tackled serious issues like immigration or lunch on lockdown, while others were decidedly light-hearted.
I regularly wrote longer food & drink features, walking into all the true barbecue pits in the area, scouring restaurants for unusual brunch options, compiling the annual “Beer Issue,” hanging out with a street vendor, and exploring ways to tackle food insecurity.
But all of my food articles aim to take readers somewhere they haven’t been before, to pose questions they haven’t considered, and to help them better understand our food system and how they fit into it.