Hungry for Words? We are, too.

Last week, I turned in my third book to Viking/Penguin! They haven't said they hate it or fired me or whatever the equivalent would be for an author. After months of writing, editing and recipe testing, I had just enough time for a brief celebratory sigh before moving on to Copygate 2013, the name my assistant Marianne coined for the heroic effort it took to put together massive binders for a weekend-long writing … [Read more...]

Food Links: Great Puttanesca & the High Cost of Top Chef Texas

The amazing Molly O'Neill always has something cool going on. Her latest offering: Food Writing 101, a five-week virtual seminar and lecture series. It's meant to be a virtual boot camp for both beginning food writers and established writers looking to polish their skills.  It's described this way: "Traditionally, writers learned the basics of reporting, writing and pitching their stories in newsrooms, magazines or from … [Read more...]

Food Links: DIY Foods, What’s Wrong with Kids Lunch

So here's the thing that I like about conferences. The panels and keynotes spark a bit of interest, but the real action happens in the hallways or at the hotel bar. BlogherFood in Atlanta last weekend provides an excellent case in point. Bailing out of a session, I wandered outside and smacked right into the women behind the spectacular DIY project Charcutepalooza, two food writers who came up with an idea on Twitter to … [Read more...]

New AP Stylebook includes food writing

It's official. Plonk refers to an "especially low-quality wine." Free-range should be used an adjective, not a noun, and the proper spelling for Dr Pepper includes no period. When referring to spicy mid-country Chinese cuisine opt for Sichuan, not Szechwan. All this according to the most recent incarnation of the official Stylebook by the Associated Press, the handbook for journalists everywhere. The new "food style … [Read more...]

IACP Book Awards finalists announced

The finalists for the International Association of Culinary Professionals were announced this week. The contest includes two divisions, one for cookbooks and another for culinary journalism known as the Bert Greene Awards. I don't think that I'm disclosing anything that I shouldn't by publicly acknowledging that I'm a judge for Bert Greene awards, since that's part of my job as the chair of the Food Writers, Editors & … [Read more...]

Why you should eat insects

The Wall Street Journal reports that if you're really serious about sustainable food, you might want to consider  adding insects to your diet. " Raising insects requires relatively little water, especially as compared to the production of conventional meat (it takes more than 10 gallons of water, for instance, to produce about two pounds of beef)," reports WSJ. "Insects also produce far less ammonia and other greenhouse … [Read more...]

The Moral Case Against Foodies: The Foodies Respond

Every so often, someone mocks the execessive nature of "foodies" and the culinary world turns collectively defensive. The most recent offering is a 4,000-word article titled The Moral Case Against Foodies by B.R. Myers published in this month’s issue of The Atlantic. Subtitled "gluttony dressed up as foodie-ism is still gluttony," the story reads like a hit piece. He wanders from topic to topic, from the exotic … [Read more...]

Kitchen Shelf: No Knead Bread Books

We rarely buy bread anymore. As I write this, a vat of whole wheat bread dough languishes in our fridge. Mike made the dough over the weekend and has since fashioned four loaves for various holiday eating events. All of this is possible due to the no knead artisan bread phenomenon. Most people credit the whole thing to Jim Lahey of the Sullivan Street Bakery in New York. Food writer Mark Bittman documented Lahey's method … [Read more...]