Mark Gold is executive director of Heal the Bay, a Southern California environmental nonprofit, which can lead to some interesting exchanges with his brother, LA Weekly's Pulitzer-winning food writer. "I am already anticipating the nasty glare I will inevitably get from my marine-scientist brother," J. Gold wrote recently in a report on eating whale in Korea, "[who] has dedicated his life to pretty much the opposite of this." On his blog, M. Gold wonders: "If only Jonathan focused on sustainable seafood for a year, imagine the positive impact he'd have on local restaurants and the dietary choices of the food obsessed." But the food writer (who recently signed on for a column at Gourmet) gets the last word (thus far) in his brother's blog comments. "I stress the local-sustainable-organic trope in my columns almost to the point of self-ridicule," he writes, "and I would as soon amputate a toe as buy meat or fish from a supermarket."
Edward McClelland measures his former paper's hip quotient, using the fictional Reader music critic who appeared in the 2000 film High Fidelity as a yardstick. "Today, if you made a movie about Chicago hipsters, Caroline Fortis probably wouldn't write for the Reader," McClelland writes in Columbia Journalism Review. "She'd write for Time Out Chicago, or Pitchfork." Reader editor Alison True, Creative Loafing CEO Ben Eason, and former Reader staff writers Neal Pollack and Harold Henderson weigh in with their takes on the Reader's past and its future.
In the eleventh installment of this year's "How I Got That Story" series, Seven Days food editor Suzanne Podhaizer talks about her winning columns, which covered oysters, bread-making and the intersection of chain-restaurant casual dining and sustainability. Podhaizer tells Ling Ma about how she approaches describing food, what she'd cook for her last meal, and the telling theme of her wedding vows. "My vows were almost entirely about how meaningful it is to share food with somebody, and meeting someone you want to give the best parts of a meal to," she says.
Reporter staff writer Dave Maass dominated the news writing category for Division 1 Weeklies (over 5,000 circulation) in the annual New Mexico Press Association newspaper contest. Maass won both first and second place in the category, making him the only winner in the category for Division 1. Additionally, SFR writer Zane Fischer placed first for column writing. The awards were announced at a banquet on Sunday.
"No one here told John Conroy to lay off police torture," is the headline to Michael Miner's blog post written in response to last week's Chicago Sun-Times column on Conroy's work on police torture at the Reader and a related piece from the Beachwood Reporter, an online newspaper. Editor Alison True strikes the same chord in a separate blog post, saying that "I encouraged John to explore other subjects," but "never asked him to lay off police torture."
The California Newspaper Publishers Association announced the winners of its annual Better Newspapers Contest on Saturday, and nine AAN members won a total of 38 awards. The Sacramento News & Review won a total of nine awards, five of which were first-place finishes, including a General Excellence win. "The News & Review is a salty and irreverent weekly packed with excellent coverage of news and culture, multiple voices in columns and two pages of letters," the judges wrote. "Its colorful design is inviting and, praises to the sales department, it is packed with ads." In addition, Palo Alto Weekly also won nine total awards; the North Coast Journal won eight; Chico News & Review won four; the San Francisco Bay Guardian won three; Metro Silicon Valley won two; and the Pacific Sun, Pasadena Weekly and SF Weekly each took home one award. CORRECTION: The Santa Barbara Independent also won five awards.
In the tenth installment of this year's "How I Got That Story" series, former City Pages staff writer Dara Moskowitz Grumdahl talks about her award-winning entries for Food Writing. She tells Angelica Herrera she started writing about food because she "needed the protein," though she's gone on to win numerous awards for her food writing. Moskowitz Grumdahl talks about her process for reviewing a restaurant, what she thinks the impact of a bad review can be, and the perks of being a food critic. "I was renovating my house once and realized I hadn't had a stove for four years," she says. "You don't have to wake up early -- and you get free lunch and dinner, and sometimes even brunch."
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