We're nerds for the New Yorker. We follow their writers on Twitter (@susanorlean). We buy their books (Blink). We pretend to read the magazine each week (even if we just end up stacking it for later when we have time). For us, seeing Husk and McCrady's Chef Sean Brock get the New Yorker treatment in the Oct. 31 issue was beyond awesome. Yeah, Bon Appétit was great and all, but the New Yorker is the shit. And if any chef can give a writer 10,000 words worth of material, it's Brock, who has distinct passions and an earnest delivery that's hard not to be won over by.
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