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Angus Cox
Angus Cox
11 hours ago

This is such a fun feature — the idea of a sandwich inspired by hip-hop culture feels so authentically New York, where food and art have always fed off each other. It's the kind of story that reminds you how creativity shows up in the most unexpected places. As someone who's always juggling deadlines and passions, I totally get the hustle behind building something unique from scratch. I actually recently came across New Assignment Help while trying to manage my workload better, and it got me thinking about how the right support frees you up to pursue the things that genuinely excite you — like hunting down the best sandwich in the city. Can't wait to try Shmackwich!

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Erica Sinclair
Erica Sinclair
Feb 04

I read the blog post about finding your title and figuring out what your blog is really about, and it made a lot of sense to think about what makes your voice unique and worth sharing. That idea of knowing your purpose reminded me of a time I was stressed with school and even used Online Business Studies Exam Takers once just to clear my head so I could focus on what mattered. It made me think that finding your focus and the right support can help you grow and stay true to your goals.

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About Me

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I Was Supposed to Go to Grad School

Growing up in a large, loud family of 7, they use to call me “Pass Me The, Pass Me The” for the way that I’d try to doctor my dinner with whatever condiments were on hand. At about 8 or 9, I gave up on condiments and took control of dinner entirely, cooking out of a beat-up copy of The New York Times Cookbook that I still own, my little penciled-in annotations intact. I cooked for 7 people nightly, all throughout high school. By the time I was winding up college, I’d become a damn fine cook.

 

My father was a professor of American History. I figured I’d follow in those footsteps, teaching Dickens to 18-year-olds who were not at all interested. I gathered applications to doctorate programs, meanwhile, I took a job as a waiter in a busy catering company. The kitchen where I worked was perpetually understaffed—my cooking skills were quickly identified and I was press-ganged onto their crew. I LOVED it—the excitement, the creativity, the freedom, the trench humor, learning professional cooking techniques. There I stayed for several years while my graduate school applications gathered dust.

 

Cue me, later, a refugee from a crash-and-burn restaurant opening where I was not only the sous-chef, but also the loan application writer and babysitter for a chef/owner who had gone spectacularly off the rails. By then, I had a couple of herniated discs and no desire to stay in restaurants. I moved back to the world of words, and I’ve never looked back. 

 

Since then, I’ve been a restaurant critic, a national award-winning blogger, a food journalist, a travel writer, a columnist, a cookbook author, and the editor-in-chief of four Edible titles. I can’t wait to see what's next.

 

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