LauraReiley

It's expensive. The paper had to take a chance on me and this project. I basically did nothing else for two months so other folks had to cover my beat. There aren't that many papers that can afford to do that or prioritize doing it. And in terms of food investigations, most of us food writers aren't investigative journalists. I felt like I was winging it some of the time.

Tobiaslee, I have heard from hundreds of farmers around the country that this is a massive problem for them. I spoke with a produce farmer named Bobby Brothers today in NC and he said he'd just made the decision to stop selling to restaurants because it was such a hassle. He used to sell to 40. So I do think this is going on nationally.

I don't know. But right now when I get on the elevator people are smiling at me, even the higher-ups. So at least so far no one seems like they're reconsidering the decision! Fingers crossed.

I was an English major with the hair-brained notion of being a poet, but I cooked in college for $$. So after undergrad I decided to go to culinary school to give me technical knowledge. And my first job out of school was at a food mag in CA. I've been writing about food ever since. So it sounds like I had a linear, reasonable life plan. (not)

Sure. I think this will be a regular part of my job now in a way. If restaurants make specific claims, I now think part of my job is to spot check and make sure those claims are accurate. It adds complexity to the job, and probably won't endear me to some restaurants, but it seems important. If we're paying for a Rolex and it's a fake--sure, it still tells time and LOOKS LIKE a Rolex. But we still feel duped.