Home for the holidays

The Food Section gets new digs

Unlike most reporters, food journalists tend not to keep a great deal of professional distance from their beats.

That’s not to say we get overly close to sources or do anything else to ethically compromise our work. But if I spend the day writing about heirloom corn, I’m probably going to want tortillas for supper. By contrast, I don’t remember ever signing out from a night cops shift so I could go commit petty vandalism.