Entries tagged with 'announcements'
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Your wish is our command. You said you were frustrated with the way the Talk section worked. We took your feedback and—presto chango!—made some improvements to the way you can view the many useful, fun conversations happening in Talk. Recently Commented On: This new tab puts the thread with the most recent response at the top of the page. See it in action » Hot In Talk: Sorting by this tab puts the "hottest" topics at top. "Hot topic" status is based on total comment activity over the last 24 hours. See it in action » The original view, Latest Topics, sorts the column the way you may be used to—newest topic at top. Thanks for the feedback. It's...
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Serious Eats and our favorite food mail-order source, Zingerman's, have teamed up to put together three seriously delicious student care packages, and we'd like you to help us design the fourth—what we're calling the Senior Package. Go to Zingermans.com, check out the array of available items, and comment on this post with the one thing you think every senior or would-be senior absolutely has to eat—or design an entire package. We'll choose the most popular Zingerman's eats from your comments to be a part of the exclusive-to-Serious Eats Senior Package, and a $25 Zingerman's gift card for the best package idea overall. These packages are exclusively designed for Serious Eats readers, and I can personally vouch for the inherent deliciousness...
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Serious Eats is teaming up with Zingerman's! Shop today and save 10% on your order by using source code EATERS.* What is Zingerman's? It's a family of food businesses based in Ann Arbor, Michigan that includes a deli, restaurant, bakehouse, creamery, and a mail-order/online catalog. I have known the good folks at Zingerman's for almost ten years now. Every member of the Zingerman's family is a source for seriously delicious food. Ever since Serious Eats launched we have wanted to find the right food catalog partner. Why? So that when we discover something seriously delicious other serious eaters could get their hands on it no matter where they live. I have eaten with Zingerman's co-founders Ari Weinzweig and Paul Saginaw...
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We dragged Ed, kicking and tweeting, into the Twitter madness. That's his user icon at left! He's going to be "tweating," we hope. twitter.com/edlevine...
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And some more housekeeping to take care of here, though this announcement is hardly a chore! Yesterday marks the 5,000th Talk topic started on Serious Eats by our community of awesome food lovers. And who broke the tape? Who set off the flashing lights and sirens? Who are the virtual balloons raining down on? None other than JerzeeTomato, with the topic Weird Parental Food Preparation. Thanks, Jerz! And to mark the occasion, we're sending you The Complete Keller: The French Laundry Cookbook & Bouchon. And, of course, JerzeeTomato didn't do it alone. We're immensely grateful to everyone who has ever created a Talk topic and to everyone who has ever responded to one. I wish we had Complete Kellers enough...
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Just a reminder: Serious Eats is Twittering. We have been for a while, but we were doing a zombie-ish feed that only pumped out RSS links to posts. That's no fun, right? Well, we stopped that nonsense, and there are now humans behind our tweets. So if you stopped following us before, maybe it's time to come back: twitter.com/seriouseats. What will we use our Twitter for? Who knows. Maybe as a glimpse behind the scenes here, as a way to get your feedback, or what have you. We'll see. (Don't know what Twitter is? Wiki up, pardner.)...
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We've got a big, honking roll of Serious Eats stickers just itching to be sent out into the world. If you would like to get a couple, send us a self-addressed stamped envelope (SASE) to: Serious Eats 242 West 27th Street Rm 4A New York, NY 10001 Postage should be regular postage for a letter (just a normal stamp), First Class U.S. Mail, and you'll need to send an envelope in which the 2" x 2" stickers fit. While supplies last!...
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Ugh. Another day, another goodbye. I was hoping we'd be able to defer this one until after the fall semester, but 2008 summer intern Emily Koh just notified us that her upcoming course load at NYU is going to be too crazy. She had wanted to stick around for a bit during the school year, and we were thrilled to welcome her back, but I suppose she wants to graduate or something. You've seen Emily's name attached to various posts here, from Sampler Platters to Look Who's Talkin's to various reblogged items (she had a knack for finding crazy Japanese stuff). But I think our favorite Ekoh piece has to be the one where she talks about taking the phaal...
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And today's the last day of Hannah Howard's summer internship here at Serious Eats. She's heading back to Columbia for the fall semester. If internships were meals, we'd now be at that stage where you've had dessert and paid the check but still want to linger a bit at the table before heading out. Hannah started during one of the craziest weeks we've had at Serious Eats, but she jumped right in and helped out, first bringing us roundups of The Week In Serious Eats and then, one day, surprising us all with Served, her fun, heartfelt, smart column about working as a server at a small cheese and wine bar. (Lucky for us all, she's going to continue to...
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As the school year rapidly approaches, we have to say goodbye to two of our summer interns as they head back to class: Sarah Wolf and Hannah Howard. As sad as we are to see them go, it certainly (and fortunately) won't be the last we hear from them. Hannah will continue her weekly column, Served, and Sarah will be reporting in from time to time. Their departure also means we have intern shoes to fill. We're looking for qualified, self-motivated interns in the New York City area. Editorial, technical, or managerial, we'll find something for you to do. Requirements: An interest in food and/or blogging (or better yet, blogging about food!)Available 2 to 5 days a weekAbility to commute...
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