Can I write a food column in Buffalo and not be bias?
Restaurants by nature breed. They are incestuous. Chefs, severs and bartenders move amongst this scene with dizzy frequency. Restaurants open and close and employees migrate like geese. I would be hard pressed to enter a local eatery and not run across someone I have worked with before. It is not to say that Buffalo is small as much as it infers that I have gotten around; think migrating geese.
Here I am, striving to be a local food writer in a market where I have spent my life making a living. You name them, I know them.
I could be great at this. I have all of the contacts. I have spent more than two decades building relationships. I can get all the interviews and inside scoops. Everyone will talk to me. I have done my job well, burning no bridges and solidifying my place as a bona-fide foodie. This job would be fun!
My internal dilemma is how to write about ‘them’, my friends and colleagues.
My first article is in the hands of thousands of hungry Western New Yorkers right now. It wasn’t a review, it was more of a feature. No one’s feelings were hurt.
But eventually I will have to review, and what do I do then?