Holly Hughes by Kara Flannery 2You have been the editor of the annual best Food Writing anthology since its first edition, in 2000. What exactly do you do to “edit” this book?

Well, editing is sort of a misnomer. What I really do is more like glorified dumpster-diving – I cherry-pick essays and articles that have already been published somewhere else, either in print or on line, in the course of the past year. I don’t edit those pieces at all – I don’t need to.  They’re already just about perfect, or else I wouldn’t have picked them. Probably a better name for what I do would be “curator.”

The-Best-Food-Writing-of-2013I made it through 32 years without tasting a McRib. Over three decades spent tasting and eating all other manner of offensive foods—yet a McRib had never passed my lips, until last Thursday. I can’t say I regret my meal. It goes deeper than that: a sense that I gave in, sheeplike, to a national phenomenon whose promises—no matter how meager—were always going to fall short of my expectations.