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'Am I Obsolete?' Asks 'San Francisco Chronicle' Food Critic Michael Bauer
As someone who was recently let go from my local hometown newspaper (I wasn't a writer or a critic, either; I did the "behind the scenes" printing stuff), I have to admit to being personally bothered by the intense navel-gazing of the newspaper industry. Instead of making changes and doing something to help themselves, they're just complaining about it and laying off a large amount of their staff.
I'm 25; a member of a generation raised to be self-assured and self-indulgent. Sure, we could read the newspaper and the opinions of other people, but why the heck should we when we can just write our own opinion in our blogs? Obviously I have NOTHING against food blogs, nor do I think that blogs caused the (slow, incredibly annoying) death of newspaper...I think that newspapers didn't keep up. I'll read a review of a restaurant from a professional food critic and regard it with the same amount of decency as a review I read on OpenTable.
Food critics will never be obsolete, nor will their established industry in print -- they will simply have to change with the times. Likewise, every meal at a restaurant will never be the same, and every experience is different; 10 people could love a place, 10 others could hate it, they all could have ordered the same meal. Nowadays we get that full view of places thanks to sites like this one (and Chow, and Yelp, and...). It doesn't make a printed food critic obsolete at all, it just makes them a part of something much bigger -- they're a single viola in the orchestra, not the conductor, though they still may rank as first chair in their group.
Likewise with the newspaper industry: they aren't obsolete, they've just lost their status at the top of the pile and they have no idea how to get back to the top, not realizing that being at the top might not be possible when there's so many voices and opinions out there.
Splenda Skirmish After Sugar Lobbyists Fund Study
@ AmazonGoddess: Type 1 or Type 2? =)
I'm a Type 1 diabetic, diagnosed 12 years ago, and outside of the occasional diet soda, I try to avoid sugar substitutes as much as possible. Even without the idea that they're toxic, they just don't taste as good as real sugar. I have sweets pretty often, too (I love baking, which is unfortunate), giving myself more insulin as needed to correspond with what I'm eating. If you're not on insulin, though, that's not gonna help you.
Of course, I also like my tea unsweetened which is a huge benefit to me. I recommend checking out the hundreds of kinds of tea out there -- iced or hot, tea is awesome (and if brewed right, it should naturally have a touch of sweetness...if you like Southern-style tea, though, this won't help at all). Chocolate tea is even more often, and has almost no calories, so no effect on blood sugar!
Win Tix to the SWEETest Event Ever at the New York City Wine & Food Fest
The Chocolate Bar's Black & White Atomic. Mmmm. Now I want one.
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A great book to get you started would be David Lebovitz's "Perfect Scoop," a book that's been pretty hot in the blogging world for the past few years and has made several appearances on this site. His blog has quite a few of the recipes and methods for ice cream making: http://www.davidlebovitz.com/
I recommend this book to ANYONE looking to make their own ice cream (I have made, I'm guessing, about half the book)...and since I work in a store that sells cooking supplies, we sell out of the book all the time because of me ;)