It's New Orleans: Midnight Menu +1

Most college kids eat cheap or bad but that didn t stop wannabe food writer Daniel Schumacher penning a food column in his student paper. Daniel went on to become a professional food writer in New York, Birmingham Alabama, and now in New Orleans as editor of Louisiana Cookin . Daniel describes what it s like writing about food. It s a fascinating procedure that most of us have never thought about, involving the doubly hedonistic pursuit of eating followed by the pleasure of reliving the pleasurable experience so you can describe it. It s an elegant and passionate combination of all the senses and intelllect. Daniel makes being a foodie intellectual about the most romantic gig out there. By the end of this conversation you ll be dashing for your keyboard to describe lunch. Daniel also takes us into the unknown world of the magazine publishers Test Kitchen. Daniel works with a full time staff of 8 whose daily job it is to take recipes from well known contributors chefs and other foodies and translate them from