{"id":12735,"date":"2017-05-15T20:03:25","date_gmt":"2017-05-16T01:03:25","guid":{"rendered":"http:\/\/bookbinderlocal455.com\/blog\/?p=12735"},"modified":"2017-05-18T13:27:49","modified_gmt":"2017-05-18T18:27:49","slug":"after-so-many-years-of-just-being-a-person-who-had-her-head-down","status":"publish","type":"post","link":"https:\/\/bookbinderlocal455.com\/blog\/2017\/05\/15\/after-so-many-years-of-just-being-a-person-who-had-her-head-down\/","title":{"rendered":"after so many years of just being a person who had her head down"},"content":{"rendered":"<div id=\"attachment_12739\" style=\"width: 585px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12739\" class=\"wp-image-12739\" src=\"http:\/\/bookbinderlocal455.com\/blog\/wp-content\/uploads\/2017\/05\/26-samin-nosrat-grub-street-diet.w710.h473.2x.jpeg\" alt=\"samin nosrat At Via Carota. Photo: Liz Clayman \" width=\"575\" height=\"383\" srcset=\"https:\/\/bookbinderlocal455.com\/blog\/wp-content\/uploads\/2017\/05\/26-samin-nosrat-grub-street-diet.w710.h473.2x.jpeg 1420w, https:\/\/bookbinderlocal455.com\/blog\/wp-content\/uploads\/2017\/05\/26-samin-nosrat-grub-street-diet.w710.h473.2x-300x200.jpeg 300w, https:\/\/bookbinderlocal455.com\/blog\/wp-content\/uploads\/2017\/05\/26-samin-nosrat-grub-street-diet.w710.h473.2x-1024x682.jpeg 1024w, https:\/\/bookbinderlocal455.com\/blog\/wp-content\/uploads\/2017\/05\/26-samin-nosrat-grub-street-diet.w710.h473.2x-768x512.jpeg 768w\" sizes=\"auto, (max-width: 575px) 100vw, 575px\" \/><p id=\"caption-attachment-12739\" class=\"wp-caption-text\">Samin Nosrat at Via Carota. Photo: Liz Clayman, courtesy of New York Mag.<\/p><\/div>\n<p>chef and cookbook author samin nosrat discussing her week in food on <a href=\"http:\/\/www.grubstreet.com\/2017\/04\/samin-nosrat-grub-street-diet.html\">grub street<\/a>:<\/p>\n<blockquote><p>Then we went to my favorite New York restaurant, <a href=\"http:\/\/nymag.com\/listings\/restaurant\/via-carota\/\" target=\"_blank\" rel=\"noopener noreferrer\">Via Carota<\/a>, where I was meeting my agent and the VP of my production company for a celebratory lunch. The book is being turned into a docuseries. I get to go to nine countries. I made up the number nine. Many countries. So that\u2019s crazy. I\u2019ve been a cook since I was 20 years old. I have worked for $10, $12, $14, and $18 an hour. And then I became a writer, which, as you know, is an equally not-so-lucrative career \u2014 and this very interesting and wonderful and strange thing, to have this moment where, all of a sudden, the world is recognizing you. You all of a sudden have legitimacy, after so many years of just being a person who had her head down, working her butt off, feeling always sort of overlooked. So I\u2019ve gone to a lot of therapy, as I\u2019ve mentioned. This is an interesting week to be doing this with you, because it\u2019s just a really fun and weird week in my life. There has never been something like this.<\/p><\/blockquote>\n<p>i have so much to say about this. first, clearly i relate to being a person who always has her head down. just working. grinding, really. second. nosrat has a <em>great<\/em> attitude about snacks. third, i also love via carota, only been there once but see my <a href=\"http:\/\/bookbinderlocal455.com\/blog\/2016\/01\/05\/best-meals-of-2015\/\">post<\/a> about buttery sheets and white wine and amish waitresses. FOUR. there was this crazy time right before i moved from san francisco (2000?) where my friend jonah and i went to the <a href=\"http:\/\/www.chezpanisse.com\/menus\/cafe-menu\/\">chez panisse cafe<\/a> a few times, just off the cuff, as a real life everyday indulgence (that jonah paid for!). THE END<\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 20px; left: 168px;\">Save<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Save<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Save<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c  no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 20px; left: 97px;\">Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>chef and cookbook author samin nosrat discussing her week in food on grub street: Then we went to my favorite New York restaurant, Via Carota, where I was meeting my agent and the VP of my production company for a celebratory lunch. The book is being turned into a docuseries. I get to go to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[1],"tags":[],"class_list":["post-12735","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/posts\/12735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/comments?post=12735"}],"version-history":[{"count":6,"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/posts\/12735\/revisions"}],"predecessor-version":[{"id":12772,"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/posts\/12735\/revisions\/12772"}],"wp:attachment":[{"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/media?parent=12735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/categories?post=12735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bookbinderlocal455.com\/blog\/wp-json\/wp\/v2\/tags?post=12735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}