To be a good food critic, you have to have a hearty appetite and the willingness to uncap your poisin pen when the gastronomic offense warrants. A bullet-proof vest may also help.
Former Boston Globe food critic Alison Arnett wrote a review that so choked up a South End restaurant owner that he called her editor and threatened to get a gun.
"It's part of the job," said the 29-year veteran critic, because people are so passionate about food.
"Funny, it's almost always the owners and never...Full Story