Sofia Levin

Yeah, yeah, yeah.

Do you know what it was?

I think with the kind of topics that I like talking about through a food lens, I felt like over 15 years of being a journalist and being kind of on the fence or the cusp with my age between social media and, you know,

I'm going to say real journalism.

Don't hate me.

I felt like I had done as much as I possibly could in my city, in my country, with the mediums that I was used to.

And I feel like there are still so many people locally and the world over who watch

television or video of any kind you know like there's this I'm not a I'm not a YouTube watcher but I know so many people who don't watch TV they just watch YouTube so I I always wanted to get more screen time whatever that looked like because I felt like it was the best way to reach more people and you know open conversations and doors with people who can't be bothered reading and you did it and you did it so kudos to you so I guess on the way

Yeah, this is so interesting and it's something I get asked a lot.

And I don't have like a nice, neat, soundbitey answer for you, unfortunately.

But I love what I'm doing.

So whatever the continuation of that is, so long as I can speak to people about things

food and you know eating with curiosity eating curiously as i call it and and just opening up their their worlds and their minds and their palates to other people and the the food that they serve i'm happy to do that in whatever way shape or form it ends up taking so that's that's what i'll be doing that's what i'll be doing till the day i die i think um and who knows where that will be or what screen or publication that will be on or in hopefully just all of them

I love that.

I really love that.

I know it's cheesy.

I like cheese.