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food writers
More than 10.000 documents for food writers
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New food traditions are born on Thanksgiving, most often when a friend or family member brings a special fall dish to the feast, a side dish or condiment whose bowl is scraped clean by the end of the meal, a dish that instigates discussion about how it came together. Marcia Vanderlip/Tribune
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Ali Perkins, a senior from the Merriconeag Waldorf School in Freeport, had never given much thought to being a food writer - she wants to be a teacher. But there she was last Thursday night, standing on stage before a crowd at the Space Gallery in Portland, reading her essay about a hike that taught her about wild Maine foods.
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WHITE SULPHUR SPRINGS - A collection of authors, chefs, publishers, editors and literary agents from all over the United States and as far away as Vancouver, British Columbia, and Budapest, Hungary, flocked to The Greenbrier this week for the Symposium for Professional Food Writers. This symposium has launched a lot of careers, mine included," said Fred Thompson, author of nine cookbooks, with two more on the verge of publication.
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I was one of 1,200 food writers across the country recently surveyed by Hunter Public Relations to pick the top 10 food-related news stories of the past year. The results are in and the E. coli scare that pulled spinach off grocery shelves and restaurant menus nationwide was chosen the dubious "winner" after all votes were tallied. coli-contaminated spinach traced to a farm in California's Salinas Valley killed three people and infected more than 200 people in 26 states this past September, bringing the topic of food safety back into the limelight once again.
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There is a small, fortunate group of authors who are paid to travel, dine sumptuously and drink well: food writers. Easy to overlook, tucked in among the recipe collections and sumptuous photograph albums on the library shelves, their books are worth ferreting out. Browse the cookbook section if you have time, but the quickest way to find them is to ask your librarian.
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The strongest of these 53 selections drop the reader into the lives of unforgettable people, drawing important connections between cooking and character. The sections on Gulf Coast cuisine before and after Hurricanes Katrina and Rita, for example, explain how crucial the efforts of local chefs were to the reconstruction of New Orleans directly after the flood. Lolis Eric Elie writes of Paul Prudhomme and his staff making creole for 30,000 relief workers from a makeshift tent-kitchen outside his spice factory, and of Restaurant August's John Besh serving up red beans and rice for workers in Slidell. "Our food," writes Elie, "which has long served as both our emblem and our sustenance, is one of the bedrocks on which we are building our recovery." Like Rick Bragg in his essay "This Isn't ...
...For many of the book's writers, food is merely a jumping-off point for much large...
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After years of trying, Justin Cross finally perfected his buffalo chicken wing recipe two months ago. Just in time for Super Bowl Sunday. Cross, a chef at Whole Foods Market in Portland, has worked in New York and Seattle, and has a long local resume that includes stints at Fore Street, Scales, the Royal River Grill House and Gritty McDuff's.
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Professional food writers call Jean-Georges Vongerichten one the best chefs in America. Food critic Amanda Hesser's lack of proper sensibilities in reviewing Vongerichten's Spice Market is criticized.
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Four food writers will be featured at this year's "Writers Night" sponsored by Slow Food Portland. The doors will open and food will be served beginning at 6 p.m. March 10 at Space Gallery, 538 Congress St. The speakers will start their presentations at 6:30 p.m.
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It's been a trying few weeks for the restaurant industry in Santa Fe, and I want to weigh in on a few things. There have been some recent closings, including the Railyard Restaurant & Saloon, Cafe Paris, la Mesa, The Pink Adobe and The Original Realburger. I expected some of these closings much sooner. Others were a complete surprise. Regardless of my quiet predictions, and contrary to a widely held notion that food writers and editors surely revel in such juicy news tidbits, I'm utterly depressed by this whole affair. Santa Fe's restaurant dining rooms and kitchens were my bread and butter -- and in many ways still are -- for the better part of two decades. I've seen eating establishments come and go here. I have helped build kitchens from the foundation up, and I have nailed boards o...
