Josh Hamlet is electric. He’s the kind of person who infuses whatever space he’s in with that brand of humming energy usually reserved for Friday night football games or the long, clanking trip to the top of the roller coaster before the drop. His mind is always working and seems to be in a hundred places at once. He’s organizing a dinner in New York, working through the details of a travel itinerary in Iceland, nagging writers about deadlines, and brainstorming about an event half a year away – all at the same time. And it’s infectious.
Josh and I have known each other since college. He’s the person who taught me how to move like no one was watching on the dance floor – and how to make a great grilled Portobello. Together, we’ve demolished a trash bag full of taco salad while whitewater canoeing down the French Broad and eaten real shrimp and grits in Savannah.
This October, Josh and I worked on a series of collaborative projects together in Berlin. The timing felt perfect. Josh’s online publication about food on the edges, Counter Service, is taking off in a big way, and I’ve been looking for ways to take Eat Me. Drink Me. out into the community. We spent the month writing and eating our way across the city, hosting a writing workshop, putting on events, reminiscing about the past, thinking about the future, and just basically having a damn good time.
We sat down one morning for breakfast at a very squeaky table to talk about New York, travel, hidden talents, and all things Counter Service.
LYZ PFISTER: I’m just going to dive right in. So tell me, why did you decide to start Counter Service?
JOSH HAMLET: Having worked in the New York food industry for six years, and having worked in food and around food since I was fourteen – I don’t know if that’s legal or not –
* we laugh *
JH: …I saw so much passion and creativity and talent that was so untapped, because these days, the food industry requires all of your attention. » Continue reading this post…