Entering the food editorial space at Hour Detroit magazine just before the pandemic, Lyndsay C. Green says that the “chaotic and uncertain” times signaled a new way to approach and tell stories within the dining scene and beyond.
“It’s really challenging circumstances and unfortunate, but in a way, I’m sort of grateful I had to navigate that because it’s made me look at food journalism and journalism in general a little differently. I’ve been able to be more human in my writing.”
Now, in her new role as Detroit Free Press’s dining and restaurant critic, Green is excited about engaging readers with a more intimate and human interest style of storytelling where her critiques of Detroit’s diverse food options — from city staples to numerous pop-ups — go beyond the dish to explore the interior lives of chefs and the people behind the scenes, including busboys, the wait staff and others who contribute to the overall dining experience.
“Detroit is such a nuanced and complex city, the food scene while it continues to grow, the stories happening are so robust,” she says. “So, just being in this weird [pandemic] time, I’m slightly grateful for the lens that I had to do my reporting and the way I’m covering people and seeing what chefs are doing not just to stay in business but to serve the community.”
Listen: Lyndsay C. Green shares how growing and nurturing her own food amplifies the way she reports and tells stories about Detroit’s food scene.