Most of us in the Boston area have probably watched Susan Tran reporting with 7News on WHDH. Now she reports news at NBC10Boston.
She also was the emcee for All Aboard The Arc! this past May and helped spread the word about disability acceptance and inclusion.
But did you know that she’s a serious foodie too? If you follow her on Twitter and Instagram, in addition to the news, you’ll often catch a glimpse of what she’s eating.
Just recently, she was shopping at Boston Public Market for some fresh fish and pastrami. Not only did she share pictures of the food, but she ran into our very own Senator Warren and got a selfie! How cool is that?
So now, let’s turn the tables for the sixth part of the interview series, You Pick Six.
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What is a favorite snack?
I love Cape Cod Chips with Heluva Good dip. I would eat an entire bag of chips if you let me so I only have it on vacation.
What brings you peace every day?
When my husband brings me my first cup of coffee and I get to say good morning to my pup Margaret. Those two moments remind me of what’s good in my life.
What inspires you?
I’m inspired by all the good in the world. For every awful person I encounter in the world through work or life there are always dozens more who are kind, thoughtful and generous.
What is a favorite cookbook?
Cook’s Illustrated – Best Recipes.
How did food become an important part of your life?
Food always meant family and friends to me. My parents worked 7 days a week but we always had dinner together. My husband is Italian-Irish-German, food is how he shows his affection. Some of my fondest memories with family and friends have happened around a dinner table.
Tell me about your book.
I wrote a long format story while I was in between jobs to occupy myself. It was good at the time. I tried to get it published but I didn’t have any takers. When I read it now, 6 years later, I think it’s crap and I’m glad nothing ever came of it. Some day I’ll look upon it as a failure I will glean lessons from.
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Thank you so much for participating Susan!
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Photo credit: Trung Dang
