The Twitterverse is buzzing over Amanda Hesser’s thoughtful blog post, titled ”Advice for Future Food Writers,” posted yesterday. The former New York Times food writer and editor proclaims that our concept of professional food writing, as we know it, has come to an end. If you want to write about food as a professional full-time writer, Hesser says, you better try a non-traditional route.
I can no longer responsibly recommend that you drop everything to try to become a food writer. Except for a very small group of people (some of whom are clinging to jobs at magazines that pay more than the magazines’ business models can actually afford), it’s nearly impossible to make a living as a food writer, and I think it’s only going to get worse.
Food writing pays little and there are fewer positions available these days, so why not find another job in the food industry and write on the side? I must admit that Hesser’s argument is hard to disagree with, and I would’ve followed her advice had the editors at D decided to pick someone else for my position. For all I know, I could’ve been on a farm in North Carolina right now, planting strawberries. But if I were actually a farm help, I’d still be dirt poor and not any closer to becoming a food writer. John Birdsell from CHOW has a great post on “What Amanda Hesser Got Wrong.”
Do you guys think she’s right about this being a golden age for bloggers now that food writers are becoming a rare breed?1 Comment »
She wears sassy pants and needs your feisty assistance:
21 Comments »
I’m looking for an anniversary-ish dinner. For us, not something super casual, but not super formal either. We are happy in the snappy bistro range, and can appreciate the full gamut of ethnicity. Excellent and unique cuisine, even edgy- all over fancy ambiance. Off the beaten path for the wine list is a plus-we appreciate the somm who doesn’t rely on Wine Spectator to guide them.
I thought the bacon craze might have hit its low with Jack in the Box’s bacon milkshake, but I couldn’t have been more wrong. Now Burger King is jumping into the fray with its very own bacon sundae. According to Internet chatter, there’s no word on whether this item will be officially added to BK’s menu, but it definitely looks like its not ruling that option out. BK displayed this lovely bacon sundae ad in Nashville.2 Comments »
Few restaurants have received as much pre-opening buzz as Nick Badovinus‘ highly anticipated Off-Site Kitchen. As a fan of his work at the Neighborhood Services ventures, I’m not ashamed to admit that I was as giddy as a school girl every time a shred of news regarding its opening surfaced. Naturally, when Off-Site Kitchen did open, 98% of the blogosphere rushed to see what kind of magic Badovinus and crew had been brewing up for all those months, and appropriately, nearly every food writer got right to work gushing about it all over the internet. And honestly, it deserved every bit of praise that has been thrown at it.
Now that some of the early chatter has started to simmer down a bit, it seems only appropriate to express my love for the humble, working-man’s menu at Off-Site Kitchen, particularly through praise of one of my favorite items on the menu board, the 48-hr cracked pepper brisket sandwich. It took a few visits to be able to mentally pry myself away from their excessively delicious burgers, but when I was finally able to take the plunge into non-burger territory, my efforts were so handsomely rewarded, I no longer fear to stray.
Dave Little is a local standup comic. He’s working on a new concept called Little at Large, short videos of him taking a mic into this or that business and finding out what makes it tick. In this installment, he talks tacos.
Dallas continues to set the standards high when it comes to events designed to wine and dine you. Here are some that shouldn’t be missed over the next few weeks.
One of my favorite wineries in Napa Valley is Miner Family Vineyards. From owner Dave Miner’s succulent Wild Yeast Chardonnay to his impressive use of the Merlot grape in his Stagecoach Vineyard Merlot and his big red blend The Oracle, a wine I would easily put up next to any other red blend from Napa in a blind taste test, his wines are simply delicious. Thursday evening Miner’s Sales Director Rocio Gonzales will be at the Sigel’s-Elite on Fitzhugh from 5pm-7pm to taste all of these wines and more….best part, some nice discounts will be available for each wine tasted (including the 2007 Oracle, one of the best years in recent history for Napa Valley’s, which usually sells for $85, discounted to $72 a bottle.) Reservations required – 214-635-3162
Continue reading "Upcoming Opportunties to Taste including Cotes du Coeur and a Big Texas Beer Fest"
I burn things often. I’ve been known to set off a fire alarm or a million, depending on how complicated the recipe is, and even my lucky roommates didn’t know what to do with me. Smart friends now refuse my offer to bake them birthday cakes because they’ve learned that my green tea experimental cakes will always taste funny no matter how hard I try to add the right amount of sugar and baking soda.
I’m a kitchen klutz, which is why these classes offered by Bliss Raw Cafe look perfect for a screw-up like me. Beginning April 22, Bliss is holding Raw Food Classes for those of you who want to live the raw lifestyle. Raw food extraordinaire Paula Sepulvado and one of the Bliss chefs will lead attendees “on an overview of methods, techniques and demonstrations on preparing select entrees from the Bliss Raw Café menu.”
Classes run from 6:00-7:30pm, and the cost is $40 including dinner. RSVP to EventsAtBlissRawCafe@gmail.com.