Bill Addison is the James Beard award-winning food critic for the Los Angeles Times and, in today's session, we go deep into his past, Ratatouille-style, and learn about his formative restaurant experiences (he still remembers the name of the waiter!), his obsession with Lebanese food, his capacity for self-criticism, and his mother's potato rolls. We also talk about his writing technique, L.A. as the greatest food city in America, and why he gets so mad when a restaurant sends over a free dish.

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