Authors
Zagats sell to Google for $100 to $200 million
BY Michael J. De La Merced, Ron Lieber and Claire Cain Miller
The New York Times 2011-09-08
James McWilliams, author of Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly, on emerging trends, sustainability, and this website
By Daniel Fromson
The Atlantic 2011-04-22
Mark Bittman, cookbook author, moves to opinion pages to advocate for eaters' rights and to The (NY) Times Magazine for recipe column as "The Minimalist" exits food section
By Mark Bittman
The New York Times 2011-01-26
Affluence no safeguard against health issues surrounding fat, salt, sugar in school meals, says expert and author of "Free for All: Fixing School Food in America"
By Charles Stuart Platkin
KVAL.com (Eugene, OR) 2010-12-16
Sustainable agriculture his goal, says 'Just Food' author
James E. McWilliams, author of provocative book on locavore movement, says in Q&A that everything required for sustainable food system is irrelevant without major reduction in meat consumption. He buys organic but worries about lower yields, toxic chemicals. Still a locavore, he says he's no longer dismissive of properly and responsibly employed genetically modified crops - drought resistant cassava, blight resistant rice. Problem with agribusiness isn't size but monoculture. His advice? Make vast majority of what you buy fruits, vegetables, legumes and nuts.
By Grant Butler
The Oregonian 2009-09-29
Ruth Reichl, moving forward without Gourmet magazine
Ruth Reichl, editor of the late Gourmet, which she'd whipped into the 21st century with serious and adventurous food journalism, offers a chin-up try on comporting oneself after being unhorsed during victory lap. At a book-tour stop, she regales Philadelphia crowd; later, cookbooks sold like hotcakes (while gossip flowed like hot syrup). And: Gourmet magazine will be remembered more for its recipes, intelligence, and bold roads traveled than for succulence, ingenuity of prose - David Foster Wallace's 2004 'Consider the Lobster' a rare exception (click 'See also').
By Rick Nichols
The Philadelphia Inquirer 2009-10-29
Kiddie cuisine book controversy
Rerun of Oprah Winfrey show pushes one cookbook higher in sales, but boosts another to the top of the Amazon list - and renews controversy. Missy Chase Lapine, author of 'The Sneaky Chef,' says that a later book, 'Deceptively Delicious,' by Jessica Seinfeld (wife of the comedian, Jerry), is in violation of copyright.
By Julie Bosman
The New York Times 2008-07-12
Full bellies first
Barnes & Noble
Delia Smith, top-selling cookbook author in Britain, sings praises of frozen mashed potatoes and canned mincemeat and says that the real disgrace in the country is its hungry children. Then she skewers fellow chefs Jamie Oliver and Hugh Fearnley-Whittingstall, who are lobbying against confined production of chickens.
By Hannah Strange
The Times (UK) 2008-02-15
Accidental champion
Michael Pollan, a journalist, reluctantly rides the wave as leader of the sustainable food movement. His fame, he says, is the timing of his books and his ability to focus public interest on the farm/food bill and its influence on our eating habits, on obesity and diabetes, and on the environment.
By Carol Ness
San Francisco Chronicle 2009-01-08
Divine dieting
Healthy Toledo
After diagnosis of Crohn's disease, Jordan Rubin found new path to health with dietary wisdom from the Bible and wrote "The Maker's Diet," a best-seller. Now, after partnership with Toledo church that led to weight loss for many members, he has published "Perfect Weight America."
By David Yonke
The Toledo Blade 2008-01-05
Think and eat
Brian Wansink, author and Cornell professor known for his research on unconscious eating, named director of the USDA's food pyramid. Among his goals is a web-based diet planner that works with the personalized pyramid at mypyramid.gov.
By Dan Piller
The Des Moines Register 2007-11-27
Out of the cubicle
(Scott Adams/Dilbert/USF, Inc.)
"Dilbert" creator, now a pointy-haired boss at a restaurant near San Francisco, is trusting and appreciative and full of off-the-wall ideas about how to turn around the business. But employees say he is dramatically clueless about the the restaurant industry, and they worry: Will they soon be wearing short-sleeved white shirts and ties that point up?
By Brad Stone
The New York Times 2007-11-11
Eating words
He writes, she writes, they do it together and write "Agnes and the Hitman," a screwball romantic adventure about a food writer, a mob wedding, a hit man and a dognapping attempt - and critics eat it up.
By Sara Pearce
The Enquirer (OH) 2007-09-09
Growing spirit:
Long the designated caretakers of the poor and disenfranchised, religious communities find their interests growing toward farming and food production for reasons including humane treatment of animals, fair wages to workers and stewardship of the Earth.
By Joan Nathan
The New York Times 2007-08-22
Beyond recipes:
Escoffier would be shocked, but Hugo Liu, computer whiz at the MIT Media Lab is shaking up the food world with blend of artificial intelligence and obsession, running recipes through deconstruction computer program and sorting them by emotion.
By Regina Schrambling
Los Angeles Times
Outselling Harry Potter:
Television cook Anjum Anand, dubbed "Indian Nigella," has a way with mangoes that is making her books about simple and delicious Indian cooking fly off the shelves faster than the young wizard can catch a golden snitch.
By JENNY RIGTERINK
Daily Mail (UK) 2007-08-11
Healing foods:
Carlo Petrini, guru of Italy-based Slow Food Movement, tells chef and writer of his work with Italian ministry of health to provide locally sourced - and cooked - fresh foods to hospitals.
By Giorgio Locatelli
The Guardian (UK)