Wednesday, May 04, 2005
Wednesday papers
Wow, a recurring post sort of thing!
I've decided that this feature, due to laziness, pressure to do my actual job, and inability to read so many papers in one day, will be a round up of the headlines and lead paragraphs of food sections of wednesday papers. Hopefully, my quick scans will produce perfectly accurate summaries for you to decide which to actually read. I will regularly cover the NY Times (which I read regulary), the Boston Globe (so I can trash it) and hopefully will feature one or two other "guest" papers per week. The NY Times is web-subscription only, the Globe is free and since I don't want to sign up with every newspaper everywhere, I'll pick only free ones for the guests.
Let's dig in:
NYT: Top article is about Mr. Robata, a japanese robot who grills food and wears one of those cool japanese headbands and robe-like shirt thingys; the wine column takes on Austrian Rieslings--a sign that they've run out of topics that people actually care about; Mr. Minimalists tries to make stir fry but ends up with salad; someone has a look at a big ole library of cookbooks and such somewhere in michigan I think; and finally, some guy is telling us that mexican food is actually french.
Globe: Still no wine column. Ana Sortun from Oleana wins herself a Beard; some writer guys gets on the nerves of some pizza makers; typically for New England there's something about lobster; and a month after the rest of the world does, the Globe mentions that French lady who wrote a book bragging about how French ladies don't get fat.
LA Times: Our wildcard for the day, the other Times looks at first glance like a superb food section. There are a couple of wine articles, plenty of restaurant reviews, a cooking column and a general foodography pieces. Impressive. This week features a multi-part feature on farmers markets; some investigative reporting on a central coast pinot, something about seafood south of the border, and a cooking with ricotta recipe. The section also lists articles from previous weeks, giving it a lot of girth. I think%2
I've decided that this feature, due to laziness, pressure to do my actual job, and inability to read so many papers in one day, will be a round up of the headlines and lead paragraphs of food sections of wednesday papers. Hopefully, my quick scans will produce perfectly accurate summaries for you to decide which to actually read. I will regularly cover the NY Times (which I read regulary), the Boston Globe (so I can trash it) and hopefully will feature one or two other "guest" papers per week. The NY Times is web-subscription only, the Globe is free and since I don't want to sign up with every newspaper everywhere, I'll pick only free ones for the guests.
Let's dig in:
NYT: Top article is about Mr. Robata, a japanese robot who grills food and wears one of those cool japanese headbands and robe-like shirt thingys; the wine column takes on Austrian Rieslings--a sign that they've run out of topics that people actually care about; Mr. Minimalists tries to make stir fry but ends up with salad; someone has a look at a big ole library of cookbooks and such somewhere in michigan I think; and finally, some guy is telling us that mexican food is actually french.
Globe: Still no wine column. Ana Sortun from Oleana wins herself a Beard; some writer guys gets on the nerves of some pizza makers; typically for New England there's something about lobster; and a month after the rest of the world does, the Globe mentions that French lady who wrote a book bragging about how French ladies don't get fat.
LA Times: Our wildcard for the day, the other Times looks at first glance like a superb food section. There are a couple of wine articles, plenty of restaurant reviews, a cooking column and a general foodography pieces. Impressive. This week features a multi-part feature on farmers markets; some investigative reporting on a central coast pinot, something about seafood south of the border, and a cooking with ricotta recipe. The section also lists articles from previous weeks, giving it a lot of girth. I think%2
# posted by Yossie @ 12:09 PM 
