I’m on a panel moderated by Clark Wolf @clarkwolfsays, with Mitchell Davis @kitchensense, Krishnendu Ray @Raykris1, and Traci DesJardins, @chef_traci to talk about the critical topic of restaurants today and tomorrow as they face today’s horrendous challenges. This is part of the Critical Topics series at NYU’s @FalesLibrary. 5:00 p.m. sharp. Free, but registration required at this link.
Foodie magazines: a quick summary
It’s Sunday, so let’s take a break and browse some food magazines. These, from high-end Gourmet to mass-market Food and Family, are responding to the economic crisis by focusing on basic cooking skills. In writing about this new trend, the New York Times business section has produced a terrific overview. Have trouble telling the magazines apart? Want to know how their advertising is doing? And how about a little history? It’s all here. And who knew that Food and Family has the largest circulation of any food magazine (7 million)? How come? It’s owned by Kraft Foods, a company that knows what its audience likes.