Dana Goodyear Quotes

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My relationship to food is that of an acrophobe to a bridge. Unease masks a desire to jump.

If this is the end of the world, give me a fork and a knife.

Los Angeles is a city of few hard targets. Its iconic buildings are private spaces, mostly residential, visible by invitation only or in the pages of a Taschen book. Its central industry is as mirage-like as the projection of light on a screen.

Hollywood, the business, would be just fine if someone were to destroy the Hollywood sign. The city's there is the airport - its point of entry and exit, and in some ways its identity.

Like the rest of the city, LAX is coming of age.

I developed my taste for coffee at five, staying with my grandmother in Connecticut.

Like funny men, skilled diners are apparently perceived to have an evolutionary advantage.

Christmas cookies can't help but be retro - they are memory first, sugar-flour-egg-redhot-gumdrop-sparkle reality second.

Los Angeles is a good city in which to be a reporter. Always entertaining, always an incubator.

I will eat disgusting things, but only those with long established culinary traditions.

There's something about the shape that a poem takes in my mind before I write it that has to do with suddenness.

For me, it makes sense to address shocking experiences through poems because of the way poems also have that effect on the reader.

I was terrified of taking the G.R.E.

I don't think that I ever believed that poetry would be a career. I have always thought of poems as something more private than professional... I would never introduce myself as a poet. I will always have some other thing that I am.

I find that people in the food world are amazingly willing to talk about what they are doing, even when those things are quasi-legal or taboo.

Food is a lens for culture.

I think for diners, it is about crafting an identity around food which we have not really had in a mainstream way in this country. So there is a mass movement of people who identify themselves through their food preferences or even just that they prioritize food - that's where we get this idea of being a foodie.

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