Food for thought from the Oxford American
When the pandemic upended our work and personal lives at the Oxford American, we were in various stages of launching a number of new digital initiatives, including a series of themed newsletters written by editors and inspired by our ongoing project of surfacing gems from the magazine’s archive. Now that we’re all spending so much time in the kitchen (and longing to dine with those we love most), we have decided to press on with our newsletter centered on food and cooking.
An installment in our weekly series, The By and By.
To him, my life as an eager, emerging writer was entertaining—inspiring maybe—and our excursions were his break from mind-numbing corporate life. For me, it was fun to test my knowledge of the dining scene and be celebrated for it.