Soraya Darabi In New York Magazine

Foodspotting Co-Founder Soraya Darabi Likes to Pick Food Off Other People’s Plates, Doesn’t Advocate Gummy Bears for Lunch


People

Soraya Darabi ..... the guys who started Village Vines — we went to college together .... Chris Hughes ..... Matt ..... Steve Greenwood ..... Nick Gray ..... Chrysanthe ..... Cathy Erway ..... Rachel Eackley ..... Alexandra Wilkis Wilson ..... Amy Cao ..... father .... sister ....... dad

Food

dried apricots, almonds, Persian pistachios, Ciao Bella sorbet, gummy bears, and “always, always string cheese.” ..... Balthazar ..... cappuccino to go. Extra frothy. I inherited that from my mother. ...... a lot of friends ask me if I gain a lot of weight at Foodspotting ..... red gummy bears ..... grilled octopus ..... I’m also a picker; I tend to pick off other people’s plates ..... ratatouille ..... Taralucci e Vino .... health nuts .... a cappuccino there and a cappuccino to go. Cappuccinos are a big part of daily diet. They're my fuel ...... Patsy’s ..... extra-gooey cheese pizza with extra garlic, extra basil, and extra hot peppers for me ...... dried apricots, which are my favorite snack. ...... unsweetened and from healthy bodegas. ..... one packaged container every few days ...... green-apple bellinis ..... vegetarian Greek snacks like spanikopita ..... puff pastry — also of phyllo ..... squash and coriander chutney ..... Kashi cereal a lot — the crunchy one ...... fresh blueberries and unsweetened almond milk. ..... fried Thai rice with shrimp ...... Healthy Tea ..... green tea ..... Yama Sushi ..... pescatarian ..... yellowtail jalapeño, mixed sashimi, miso soup ..... a sweet-potato roll with brown rice and a salmon roll ..... Ciao Bella sorbet ..... passion fruit ...... gelato or sorbet ..... a bottle of Pinot Noir ...... Ess-a-bagel .... regular coffee with skim milk to go ...... cinnamon-raisin bagel with cinnamon-raisin cream cheese ...... sweets in the morning more than I like salty ...... Petit Abeille ...... chicken-avocado sandwich ....... splitting food ..... eating off other people’s plates because I like to try four things at once. ..... Bloomingdale’s coffee ..... hazelnut coffee blend ..... caffeine-addicted ..... e Whole Foods fresh farmed salmon sautéed in a little bit of white wine and a big green leafy salad with homemade vinaigrette. ...... extra anchovies ..... aged mustard .... best aged balsamic vinegar and the best extra-virgin olive oil ..... Sahadi’s in Brooklyn ..... macarons from the macaron guy for dessert ...... one of the better street vendors downtown, and he does Foodspotting ..... white wine ..... Grigio ..... City Bakery ..... hot-chocolate ..... ginger .... toasted marshmallows ..... beer hot cocoa ..... a regular cup of coffee with soy milk and a pear-ginger-corn muffin that I split ..... a pain au chocolat — we split that too ...... yummy asparagus salad ..... Mangia .... asparagus, peas, chickpeas, and spinach ...... salad ..... water ..... Persian pistachios, saffron for my rice, and baklava ...... angel hair pasta for me with garlic and chicken and hot peppers, with broccoli and cauliflower on the side ....... vegetables on the side, with steak. ..... bread and salad. ..... fruit — grapes. ...... There’s always fruit at my house. ...... tea ..... Persian tea ..... very strong black tea ..... cardamom or allspice. It’s a little heavier on the phyllo and less heavy on the honey. ....... almond croissant and a cappuccino ..... Café Green .... macaron ..... nice coffee and have assorted sweets ...... picked at his almond croissant, but I had a regular croissant myself. ....... Tablespoon ..... rice pilaf. You can choose fish, chicken, or steak — I had halibut. .... aren’t, like, traditional pasta, white rice. ..... quinoa ..... I like to eat everything I want, but portion is what I pay attention to, and the problem in the U.S. is portion sizes are way too big. ..... dad’s 69th birthday dinner at Shun Lee .... Szechuan Gourmet ..... I like really spicy food and they get as spicy as I can go. ..... sesame noodles, tofu with scallions, spicy steamed dumplings, bok choy, spicy chicken with peanuts — traditional, traditional food. With Tsingtao beer and lots of Chinese tea. ..... oranges for dessert


"I never read anything written about me."
- Some famous person.

It is like when a movie star walks into an appearance, some members of the paparazzi make it a point to spit out the nastiest verbal things possible. The idea is to get the star to react. The nastier the reaction, bigger the victory for the lowlife. The trick is to not react. The trick is to ignore. You start reacting, and some lowlife just hijacked your agenda.

I think the New York magazine article reads great. It gives a great picture of someone who is very social, and very much into food, and has casual friends among the city's successful people. That is not surprising for a cofounder to a sizzling startup. FoodSpotting is on the edge.

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