Florence Fabricant: On Being Salty, Making Pigs-In-Blankets Famous, and Why Influencers Drive Her Nuts

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Florence Fabricant has been writing about food for the New York Times since 1972. She has watched farm-to-table go from fringe idea to cliche, lived through the rise of the celebrity chef, and outlasted most of the restaurants she ever wrote about. This week, she joins Mark and Kate to talk about her new memoir, Salty, Not Sweet: A Life in the Food World – a book she resisted writing for years and then couldn't stop once she started. They cover how André Soltner at Lutèce changed the way Americans thought about chefs, why food journalism has never been more democratized and never less rigorous, and the writeup she considers among her most consequential: a pitch about pigs in blankets that…