Five Lessons I Learned About Eating and Writing about Anything That Moves

From frog fallopian tubes to canabis dinners, one author’s journey to other side of the food world and back

What is food? More importantly, what’s not—and if it’s not, why is it not? And, in any case, why is everyone taking pictures of it? These are some of the questions that I set out to explore in my book, Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture, which comes out on November 14. The book documents the rise of our food obsession from its obscure postwar origins—when Hawaiian Punch was exotic—to the multi-billion-dollar gourmet industry of today.

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