Laurie Woolever
Writer and Editor at Freelance
Articles
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2 weeks ago |
bookreporter.com | Laurie Woolever
I don’t read many memoirs. But the ones I’ve read lately have been more in the hybrid genre --- memoir in the guise of essays or reporting. These books have elements of autobiography glimpsed through the sometimes dense context of other stories about the natural world or historical events, often in service to some broader narrative arc. So I was about 50 pages into Laurie Woolever’s CARE AND FEEDING before I put my finger on what I found so surprising about it.
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1 month ago |
grubstreet.com | Laurie Woolever
Batali in 1999. On a chilly November morning in 2001, a day off from work, I walked to Cibao Deli, on the corner of Avenue B and East 4th Street for a self-serve coffee. The man behind the counter had his radio tuned to 1010 WINS, the AM news station.
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1 month ago |
airmail.news | Laurie Woolever
“I write entirely to find out what I’m thinking, what I’m looking at, what I see and what it means. What I want and what I fear,” wrote Joan Didion, in a 1976 essay called “Why I Write,” for The New York Times Book Review.
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1 month ago |
newspub.live | Laurie Woolever
The chief executive of the BLT restaurant group is “Jewish and kept kosher and he loved to show up at the restaurant with a wad of bills so thick it actually hurt to watch him.” The food guide pioneer Tim Zagat is, without explanation, “rotund, grotesque.” It’s the early aughts and Williamsburg, Brooklyn, is repulsive, the farm-to-table movement a sham, and Colleen, a manager at Bar Americain with “straight and oily” hair who fires Selinger for texting during work, “the kind of restaurant...
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1 month ago |
nytimes.com | Laurie Woolever
CARE AND FEEDING: A Memoir, by Laurie WooleverCELLAR RAT: My Life in the Restaurant Underbelly, by Hannah SelingerOur enjoyment of restaurants is matched only by our outrage at what occurs in them. A decade after accusations against the chef Mario Batali ushered in the #MeToo era in the fine dining world, blowing the lid off years of ubiquitous industrywide abusive behavior, two memoirs lift up the kitchen mats and examine the scuzz the Bad Boy Chef Era left underneath.
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