NY Times Magazine – The New York Times.: The Food Issue
Really enjoyed this issue of the NYT Magazine, check it out. Featured were some poignant reflections on the evolution of the New York Times Food community: authors, contributors and readers alike, a network that eventually inspired the New York Times Cookbooks, featuring refreshingly approachable recipes from what were the real experts at the time– the readers! It was interesting to consider the history behind this segment of the paper, given that neither I nor anyone I know has ever submitted a recipe to the Times- it seems like a much more distant establishment compared to twenty, thirty years ago.
36 hour dinner party— I cannot wait to recreate and/or re-conceptualize this idea. In fact let’s start brainstorming now! The incorporation of a somewhat obscure food preparation technique into a new context, where it’s relevance isn’t immediately obvious or convenient is exciting– for its experimental edge in a more or less regimented eating culture and for the excuse to round up a bunch of people and spend a weekend concocting deliciousness that it provides.
It would be interesting to devise ways to pull off a dinner party like this in an urban setting on a much more modest budget with some not-so-famous chefs (amateurs).
Apparently, the new hot trend is providing kitchen space for income-generating “incubator” programs that women across the country are a part of. Refreshing, in a Western context where homemade food is still a pretty uncommon means of money-making. If these start-ups thrive, they could be potential drivers of more and more personal food encounters, “street” and neighborhood vendors, undoubtedly reframing the food culture scene in some areas.
The incubators featured in this article are combining a non and for profit approach to maximize results, which is simple, yet effective and doesn’t require too much strategy or adoption of new methods. I love this:
Hot Bread is a nonprofit that depends in part on direct donations from a public that cares about its mission, but despite this, Waldman is careful about spending too much time telling its story: “I don’t want to sell too much granola with our granola.”
Keepin’ it real- they’re jus trying to make that money, too.