Javier-self a yummy little taco

On March 29th, we got the opportunity to have a Skype interview session, a writer for the food section of Vice called Munchies. Our class was featured in one of his articles earlier this year including an interview with our professor, Dr. Steven Alvarez. (If you’d like to read Cabral’s article, click here!)

In this article, Cabral really focused on asking questions to understand all the the class was about. One of my favorite things our professor said about this class, WRD 422: Taco Literacy when he was asked, “What does homework look like in your class?” Dr. Alvarez responded,

“At the very end of the course, my students will be generators of knowledge, have a portfolio full of multimedia food journalism, and they will be over the fajita stage of Mexican food.”

This quote, nearing the end of this class still rings true. I am at the very end of this course with exactly 8 days until my last assignment is due and 13 days until I graduate undergrad at UK and I can happily say this class has prepared me, if not overprepared me and allowed me to take a peek into a telescope focusing on something I didn’t know tons about beforehand. Now, I can look back and say I truly do feel as though I am a generator of knowledge, and I have this wonderful portfolio site full of multimedia food journalism. And more than anything, I will scream from the rooftops — I AM OVER THE FAJITA STAGE OF MEXICAN FOOD. I have seen the light!!

All this to say, we decided to do a reversal of roles — we Skyped Javier Cabral to ask him about food writing, how he got into it, and what is looks like working for Vice.

Javier Cabral told us about what his work day looks like — consisting of writing about an article a day. Pretty stressful stuff, but he loves it. He loves getting paid to try food (which he assured us he was overly passionate about!) and also writing about it (his other passion!). The way he described his work day overwhelmed me — having a pending deadline due everyday.. It seems so stressful to me. But at the same time, he expressed that there’s times that he can’t think about what to write about, so the last minute ideas really challenge him to run with his ideas and branch off of them.

One of my classmates asked how Cabral got into food writing and one of the coolest parts of the interview was when Cabral told us how he had loved writing since he was really young and began a portfolio when he was about 14 years old I believe. He discussed his absolute love for writing and how going to college but not finishing actually led him to write for the Muchies column at Vice. Javier Cabral seems so dedicated to writing and food that it all began so early and he has pursued it ever since then.

Getting to chat with Javier Cabral was really interesting to see that if you’re passionate about something, you will work as hard as you can — even if it means having pending deadlines hanging over your head everyday when you wake up (that makes my head hurt). He loves what he does and is incredible at it.


Thanks for taking the time to talk to us, Javier!

If you’d like to keep up with Javier Cabral, follow him on Twitter & Instagram:
Instagram: @theglutster (https://www.instagram.com/theglutster/)
Twitter: @theglutster (https://twitter.com/theglutster)

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