Over the course of your career, you've written about a wide range of topics.
I have.
I've written about weather modification in China.
I've written about sports.
I've written about politics, media, and also food.
And yet, after all your years and years of a distinguished writing career of covering such a wide range of topics and a wide range of impressive publications, there seems to be one piece that stands out above all the rest, at least in terms of capturing the most public interest.
Nothing I've written has had as sort of a long lasting effect as the piece I wrote for Slate about how long it takes to caramelize onions.
This is the Sporkful.
It's not for foodies, it's for eaters.
I'm Dan Pashman.
Each week on our show, we obsess about food to learn more about people, to get things rolling.
This week we're gonna jump right into a story from Tom Skoca, who you just heard at the Tom's been a journalist for decades.
He got his start at alt weeklies in Baltimore and D.C.
then moved to New York where he worked at scrappy, edgy websites like Gawker and the All.
He's always been a bit of a rabble rouser.
He loves writing stories that call out big media when they get things wrong, usually in their coverage of politics or current events.
But in the spring of 2012, a different kind of story caught his eye.
I can remember it pretty clearly.
I was in my living room reading the New York Times and there was a recipe for scones with caramelized onions.
It was like savory scones.