Here's how the delightful and brave Jenny Allen describes the food at her family table in Part 2 of her Special Sauce interview: "Such bad food...and so little of it."
As that quote can attest, you can be sure there's no shortage of pithy insights or jokes as Jenny and I talk about everything from the food at gallery openings ("Please, don't invite me to an art opening with the only food being peanuts....I resent that. Terrible. How hard is it to get a little cheese and crackers there?") and our shared love of Mounds bars to the topic of eating alone as a woman, which she writes about in her new book Would Everybody Please Stop: Reflections on Life and Other Bad Ideas: "A lot of women are shy about going out to eat alone. They think they look needy or sad, or they just feel unprotected or something. I don't feel that way."
We also managed to talk about subjects other than food, such as the way Jenny has watched in amazement as her actor-playright-television writer daughter Halley Feiffer has fearlessly blazed her own creative path with no hesitation. For those unfamiliar with her work, by the time Halley turned 21 she had already starred in The Squid and the Whale and won the National Young Playwrights' Contest. Since then, Halley has had her plays produced in leading theaters all over the country, has starred on Broadway, and has written for Mozart in the Jungle. Jenny wants someone to write a book about mothers and daughters in terms of the work they do in large part because she thinks that the fearlessness she sees in her daughter is echoed among her peers. "I feel like, among my friends, more than several of our daughters are doing the things that we do, only sooner, better, braver," Jenny says. "It's just wonderful to watch."
Just as it is wonderful to listen to Jenny Allen talk about anything at all–it's a treat that Serious Eaters won't want to miss.
Jenny Allen, the humorist and author of the guffaw-inducing new book <em><a href="https://www.amazon.com/Would-Everybody-Please-Stop-Reflections/dp/0374118329/?tag=serieats-20">Would Everybody Please Stop: Reflections on Life and Other Bad Ideas</a></em>, derives as much pleasure from eating as anyone I know. Consider this anecdote she shared with me about her food-loving stepmother: "One day she said, 'I made you something. I thought you'd like it.' It was an entire mixing bowl full of chocolate mousse...It was a huge bowl, and I just took it up to my room and just read and ate it all afternoon. I'm sure I felt sick afterwards, but it was...oh, my God, the best present ever."
The <em>New Yorker</em>'s Andy Borowitz, who is no slouch in the humor department has called Jenny one of the funniest writers alive, and so I had to ask her for the one piece of advice she would give to aspiring humor writers: "Something I say sometimes, which is I think even true for me is, when you think the piece is so eccentric or so idiosyncratic or so neurotic or so weird and so personally your own peccadilloes and anxieties, just when I think, boy, I'm gonna send this in, and my editor's gonna think, this woman is really nuts. That's when it's ready to send. And not before that."
Jenny also happens to be one of the bravest souls I've ever met; her hilarious and moving one-woman play <em>I Got Sick Then I Got Better</em>, which describes her experience as a cancer survivor, is a testament to that. And I think anyone who listens to her in Part 1 of her Special Sauce interview will come away with more than a little inkling of her humor and her wonderful character, and will be left wanting more.
(But that's what Part 2 is for.)
When Resy's Ben Leventhal, who has been involved in at least five food-related start-ups, speaks about entrepreneurship, I am all ears. Here are just a couple of the pearls of wisdom that came out of our in-depth conversation:
"What I do try to say to people that haven't been through a couple of cycles is you got to understand how hard this is about to be. People say, 'Oh, I want to start a company. I want to do that. I want to go out on my own.' I say, 'That's great, but it's really fucking hard.'"
"It's gruesome. Every day of a startup is gruesome. If it's not gruesome, something is wrong. Something is off...Every day is a battle."
And here's Ben on putting together a team: "Well, look, I mean, you got to understand that you have to have the long view. You're building something from scratch. The people that you're lucky enough to have working with you, the people that take a risk with you, the first ten employees, they're taking almost as big a risk as you are, and in some cases, they're taking a bigger risk because they got to trust [you]...That's really important, and you have to make sure that those people feel almost minute to minute like they made the right choice."
Ben talks about how he's applied these hard-earned lessons to Resy, a two year-old start-up that so far seems to have successfully taken on OpenTable, the granddaddy of online reservation systems. How exactly did he and his partners do that? You're just going to have to listen to find out.
The members list of the non-existent Digital Food Entrepreneur's Club would be quite small, but it would have to include Ben Leventhal, who is both this and next week's guest on Special Sauce. Ben cofounded Eater in 2005 and is now one of the cofounders of Resy, the popular restaurant reservations app. On this week's episode, he and I reminisce about the good and bad and definitely crazy old days of both Eater and Serious Eats. And even though we really weren't direct competitors then (or even now), it was fun to talk about the battle scars we both suffered in the early days of what was called the Web 2.0 era.
I love what Ben has to say about risk: "I think risk tolerance has got to be one of the three most important things you need as an entrepreneur. I think you have to be willing to take risks. You have to have a real understanding of what you're good at and you should take risks on the basis of what you're good at, and you need enough self-awareness to know what's not going to work. And, as Ben and I discuss, you have to have a real optimistic streak. As he puts it, "You've got to have a strategy to get through those days where it looks like it's the last day."
If you love to go to restaurants (and who doesn't?) or you've ever thought about taking the entrepreneurial leap into a food-related digital business, this episode of Special Sauce is made especially for you.