Nichol Nelson is the Editorial Director at TakePart. She hails from Minnesota, but has worked in food journalism in New York and Los Angeles for more than a decade. She served as an editor with Gourmet magazine for six years, and has contributed to several other digital and print food publications. Though she's currently an Angeleno, she sometimes still calls a casserole "hot dish."
At $10K and counting, the movement to surprise servers has exploded.
Chefs and animal-rights advocates have vastly different opinions about foie gras. Where do you stand?