writing/criticism

When Steve Billings thought about what kind of food reviewer he wanted to be, he knew one thing. He didn't want to write dish-by-dish accounts of dining out. Instead, in his award-winning column for Metro Santa Cruz, he writes of the philosophy behind making sauerkraut, the goals of an organic farmer and other topical subjects. This is the 19th in a "How I Got That Story" series highlighting the AltWeekly Awards' first-place winners.