Greg Morago distinguished himself in many ways during his formative years at The Courant, but he was best known in-house and out as a master at putting together words about food.
His presence at local restaurants was both sought and feared, and his advice on where to get decent Chinese fare and other takeout was priceless in the newsroom.
So now he is at the Houston Chronicle and the rest of the world is catching up in its recognition of his many talents. The Association of Food Journalists has named him a finalist for writing the best newspaper food feature at papers above 220,000 circulation. He is up against writers from the Washington Post and Wall Street Journal. Here’s what got him there.