Food writers and critics face a unique challenge: Are they responsible, as journalists, for educating the public about the food they’re eating and where it comes from? Or are they simply there to review what an establishment has to offer—regardless of sourcing and sustainability? The Los Angeles Times’ restaurant critic will explore various aspects of food writing and food criticism, including the food industry and issues that face our global food supply. He will also dive into social media, its effects on the restaurant industry, and whether the art of restaurant review has been altered forever.
— This session will have live video
— This session will have recorded audio