Something interesting to ponder from Tobie Nidetz. I haven’t decided whether I agree fully or not, because I do think there’s merit in challenging one’s perceptions and assumptions, and skilled chefs can do that with food. But when it comes…
Newspaper survival: Collusion?
By The New Guy Well, collusion might be too strong a word these days. But not long ago, the thought of a meeting between the heads of media giants was viewed with immeasurable suspicion among journalism practitioners. Now, not so…
Cline zinfandel smack down. Sort of.
By The New Guy The Editor has always been a bit of a boozing anomaly. He likes it plenty and has suitable genetics (mom Irish, pops Scottish) but at various parties he’s snubbed kegs of Miller Lite for tap water…
How to make Valentines Day digestible? Steak. At home.
By The New Guy Your humble Editor has many reasons to be thankful to be chained to his Anchor, but there is one in particular for which he thanks his lucky stars: She does not care for Valentines Day. Isn’t…
James Beard Awards: Twin Cities chefs, restaurants get love
Posted By: The New Guy Here’s the quick, just released semifinal list from the James Beard Foundation, and for my whip-smart commentary, click here for my day-job blog. Outstanding Restaurateur Larry D’Amico and Richard D’Amico, D’Amico & Partners, Minneapolis Outstanding…
Bravo: the burrito joint and a new era
Posted by The New Guy I was planning some sort of introduction for my first post, but decided against it. There’s enough navel gazing going on in blogdom—and plenty among the professional writing ranks these days, what with the threatened…