The host interviews David McCreary, a freelance food feature writer for Cary Magazine, Wake Living, and Main & Broad since 2004, about how he got into food writing, his process for pitching and covering monthly themes, and why he focuses on positive storytelling rather than anonymous food criticism. McCreary discusses changes in the Triangle dining scene over the past 20 years, highlighting growth in Cary, Fenton, Holly Springs, Apex, and Fuquay-Varina, and emphasizes supporting local restaurateurs in a volatile industry. He shares tips for aspiring food writers, his biggest restaurant turnoff (a dirty restroom), and recommendations including Cilantro Indian Cafe, Osha Thai Kitchen & Sushi, Crawford Brothers Steakhouse, and the hidden gem Frankie Frank’s hot dog cart, plus nostalgia picks like Darryl’s and Mr. Dunderbak’s.

00:00 Meet the Food Writer
02:42 How He Got Started
03:24 The Art of Describing Food
04:11 Behind the Scenes Process
05:39 Saying No to Bad Fits
06:20 Not a Critic Just Positive
07:53 What Makes Dining Great
08:40 Triangle Food Boom
10:49 Why Local Restaurants Matter
12:49 Favorite Bites and Trends
16:10 Foods He Avoids
17:25 Closures and COVID Impact
18:37 Keeping Writing Fresh
19:40 Food Critics Then and Now
20:28 Food Critics Today
20:53 Influencers Shape Dining
21:38 Bathroom Cleanliness Test
23:24 Restaurants Worth Reviving
24:34 Hard Parts of Food Writing
26:14 Hidden Gem Hot Dogs
29:03 Awkward Check Surprise
30:49 Tips for New Food Writers
32:25 Triangle Weekend Must Eats
34:29 Wrap Up and Thanks.