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Food for Thinkers: Your Complete 16-Course Tasting Menu

Your handy bookmark-able guide to the all-you-can-read extravaganza of ideas, stories, opinions, and proposals that was GOOD's Food for Thinkers week.

Last week, as I hope some of you may have noticed, we hosted a six-day Food for Thinkers blogfest. With the launch of GOOD's new food hub, I wanted to stake out an expanded territory for food writing, and at the same time, start building a community of influences and inspiration.

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Food for Thinkers: The Meal that Turned a Restaurant Critic into a Science Writer

Science writer Steve Silberman's journey from food-obsessed restaurant critic, through disenchantment, boredom, and eventually, disgust.


To me, Steve Silberman is a science writer—a great one, whose reporting on placebos, autism, and neurodiversity are frequently included in "Best of" anthologies and nominated for national awards. But to my surprise (and delight), when I asked him to join in this week's Food for Thinkers conversation, he revealed his secret past as a restaurant critic.

As it turns out, he writes as compellingly about diner cheesecake ("displayed in acrylic 'hat boxes' with crowns of Chernobyl-scale strawberries in ruby fluorescent glaze") and over-cooked lobster ("the pale chunks of its flesh resembled disemboweled mattress stuffing: straw-like, fibrous, and impossible to cut even with a knife") as he does about Oliver Sacks or antibiotic resistant infections.

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Food for Thinkers: An Online Festival of Food and Writing

Six days, 48 writers—from space archaeologists to music bloggers, plus everything in between—and one topic: what makes food so interesting?


As promised, all this week GOOD's new Food hub will be hosting a blog festival—a multi-site online conversation looking at food writing from as broad and unusual a variety of perspectives as possible. Over the next six days, more than 40 of my favorite writers—from science bloggers and human rights reporters to design critics and food columnists—will be sharing their perspectives on what makes food so interesting.

We're calling it "Food For Thinkers," and although most of the participants will be posting on their own sites, you can keep up with the entire conversation here at GOOD Food HQ, where I'll be hosting links, adding my own responses, and asking for your comments. We'll also be using the Twitter hashtag #foodforthinkers on @GOODFoodHQ, if you prefer to follow along that way.

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