http://trueslant.com/mikehess/2010/01/12/diarrhea-sam-sifton-ny-times-breslin/ [Please go to \'Settings\' to change your Tagline] Thu, 22 Jul 2010 13:47:05 -0400 http://wordpress.org/?v=2.9.2 hourly 1 http://trueslant.com/mikehess/2010/01/12/diarrhea-sam-sifton-ny-times-breslin/comment-page-1/#comment-598 Mike Hess Wed, 13 Jan 2010 03:43:02 +0000 http://trueslant.com/mikehess/?p=1400#comment-598 Precisely the realization I came around to towards at the end of the post. I'd much rather know about the bathroom ramifications of a dish than which farm it came from or where the owner bought the fabric for the banquettes. I'm sure Bourdain and Zimmern have had some howling nights thanks to random and shady meals, but if the blasts occur following a meal at a hugely popular place, please, let us know, critics! Precisely the realization I came around to towards at the end of the post. I’d much rather know about the bathroom ramifications of a dish than which farm it came from or where the owner bought the fabric for the banquettes. I’m sure Bourdain and Zimmern have had some howling nights thanks to random and shady meals, but if the blasts occur following a meal at a hugely popular place, please, let us know, critics!

]]> http://trueslant.com/mikehess/2010/01/12/diarrhea-sam-sifton-ny-times-breslin/comment-page-1/#comment-597 Michael Roston Wed, 13 Jan 2010 03:39:25 +0000 http://trueslant.com/mikehess/?p=1400#comment-597 I want to make the argument that in some circumstances, I think we don't get enough information about the gastrointestinal consequences of being a food critic. Did you read the Jonathan Gold profile in the New Yorker back in November? How does that guy not travel around Los Angeles with a box of Depends? What I'm saying is, I think there's nothing wrong with wondering more about the literal logistics of being a food critic. I want to make the argument that in some circumstances, I think we don’t get enough information about the gastrointestinal consequences of being a food critic. Did you read the Jonathan Gold profile in the New Yorker back in November? How does that guy not travel around Los Angeles with a box of Depends? What I’m saying is, I think there’s nothing wrong with wondering more about the literal logistics of being a food critic.

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