The food industry encompasses the identity of major cities in the U.S. Chicago, New York, Los Angeles and Austin have all contributed to the avant garde cuisine that looks more like art than anything edible, all the while they still have the undoubtedly delicious dishes that might not be ready for their next photo shoot. The world of food is becoming an obsession and Antonation is here is Denver ready to enlighten its locals where to find dishes they won’t stop thinking about.
“People often think I’m an expert at food because I write about it, but really I am more of an explorer,” Antonation chuckles a bit and continues, “it’s about learning from the restaurant and chef’s you engage with. I’m just continually searching for what surprises the Denver food scene has.”
Antontation shows no fear in exploring the dishes that represent all of those that inhabit the Denver area. Some of his favorite restaurants don’t have the white tablecloths and contemporary light fixtures. Instead, they have real people, cooking the food they grew up loving and wanting to project those flavors and memories to those that walk through the gates to their unique world.
“As a journalist, I feel like my voice can be heard. It’s an empowering job,” Antonation states.
It’s an empowering job that can be attained by most. The requirements of a college degree are nice but the way a writer can convey his/her thoughts is what gets him/her in the door. A journalist attains the job through overcoming failure, having grit, and remaining determined.
Bon Appetit, Food & Wine Magazine, and Food Network have set the standard for the conversation of food in mainstream media. It’s popularity has grown tremendously as to local newspapers featuring extensive editorial sections highlighted recipes and restaurants to comment on. Westword, 303 Magazine, and 5280 have captured this cult following and catered their content accordingly.
Writers like Antonation have been able to utilize their love of food to support local businesses and give the people of Denver insight on the new food ventures popping up.
“I have a respect for food. My grandma lived on a farm and she taught us the power that comes from seeing the process of farm to table. That’s what intrigued me most about straying away from technical writing, this lets my creativity run crazy by painting images surrounding food with solely words,” he says.
The MFJS Reporter -- Winter 2020 M-W 