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Posts Tagged ‘Mark Bittman’

NY Times Mag Adds Tamar Adler

Despite massive newsroom cuts at the New York Times, the Times Magazine continues to grow as it gears up for a relaunch. Tamar Adler  — author of An Everlasting Meal: Cooking With Economy and Grace and a Vogue contributor — is joining the Times Mag as a contributing writer. Adler will contribute to a food column along with other writers, including Mark Bittman and Sam Sifton.

Adler is the just the latest addition to the Times Mag, as editor Jake Silverstein reshapes it in his vision. The glossy recently added Emily Bazelon and Bill Wasik, and Silverstein has cut some unpopular features while adding new ones.

The revamped Times Mag doesn’t debut until next year, but some changes are already here. Adler’s first column will be available in this week’s issue, along with the new essay feature, “First” (the inaugural edition was written by Mark Leibovich).

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NY Times Launches ‘NYT Cooking’ Site

The New York Times has launched a new cooking/recipes site, NYT Cooking. The site is currently in beta, but if you’re someone who likes to cook, it’s worth a look.

Among the features: You can save recipes to your Recipe Box and organize them by “Collections” or pre-set categories, like Main Dish, Side Dish and Dessert. If you’re not the brightest bulb in the kitchen ceiling, NYT Cooking denotes simple recipes with a big “Easy” marker. You can even look into several Times’ staffers (including Julia Moskin, Mark BittmanSam Sifton and more) Recipe Boxes for inspiration. There’s even a powerful search option that provides endless filter options, like “weekday,” “fish,” “gluten fee,” etc.

Take a minute and check it out by entering your Times subscription info or your NYTimes.com email and password. And if you end up making that rock fish and spinach gratin, give your FishbowlNY editors a heads up. We’ll bring the wine. Or bourbon. Or just our handsome selves.

Correction (6/10, 10:02 am):
An earlier version of this post stated that visitors to NYT Cooking needed a Times subscription to use the site. Visitors only need to be registered to NYTimes.com to use NYT Cooking. A Times subscription isn’t necessary.

Advocate Shares Some Farm-to-Mainstream-Media-Table Tips

Last fall, two buses full of Vermont and New York dairy farmers executed a highly successful Big Apple “Cabot Farmers Gratitude Tour.” There were selfies, lots of farmer hugging and “55 Random Acts of Cheddar.”

DailyYonderLogoBut Lorraine Lewandrowski, an attorney and upstate New York dairy farmer who goes by the Twitter handle @NYFarmer, cautions that it takes effort to keep the interests and issues of “deep rural” commodity farmers in front of the MSM. Ahead of a Friday night NYC panel discussion on the future of farming moderated by New York Times food columnist Mark Bittman, Lewandrowski has shared via The Daily Yonder some good tips on how to connect with big-city media. They include:

- Promote our talented rural writers, journalists and photographers. Some of them are experts in their area of writing but are ignored by urban media. Ag and rural journalists have chronicled our ups and down, pouring their hearts into our stories. Point out their writings, photography, creative work and talents out to urban media and create linkages.

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The New York Times Magazine Debuts Blog

“Hello? Hello!”

This is the first line from Hugo Lindgren, in his post on the new blog that accompanies the revamped New York Times Magazine.

The blog is called The 6th Floor, and this is the “about” section:

The 6th Floor is the blog of The New York Times Magazine, where staff members — editors, designers, writers, photo editors and researchers — share ideas, arguments, curiosities and links.

Lindgren says that the blog is a place for readers to see what the staff is talking about, or simply put, just “stuff that interests us.” Seems a bit self-important, but hell, you never know. Mark Bittman circulating a link to a bunny licking an ice cream cone might be newsworthy.

A Preview of The Revamped The New York Times Magazine

FishbowlNY has been pretty exicted about the upcoming issue of the Hugo Lindgren guided The New York Times Magazine. We’ve liked all the moves he’s been making, and guessed that the magazine would probably feel – and read – younger (that’s a good thing!).

Now Michael Calderone has backed up our theories with an almost complete unveiling of the upcoming issue. Check his post out for all the particulars  – there are a lot – but here are a few new things that we liked:

  • The titles of the sections are much snappier. Letters to the editors is now “Reply All.” “Riff” is a rethinking of On Language.
  • A photographer question and answer section.
  • A three-page photo essay in the back of the magazine.
  • Regular columns from Mark Bittman and Bill Keller.

There’s surely going to be some hate once the new issue hits newsstands this Sunday, but at least people are talking about the mag for the first time in forever. After all, bad press is better than no press.  Just ask Charlie – uh, forget that. Ask someone else.

Resident Foodie Mark Bittman Changes Roles At The New York Times

After 13 years of penning The New York Times’s weekly dining column, The MinimalistMark Bittman is making the move over to the paper’s opinion section in early February.  Bittman’s new weekly opinion column will be accessible online and discuss dieting, health tips, food policy, and environmentally sustainable eating.  In addition to the upcoming digital venture, starting in March Bittman will publish an “On Food” feature in The New York Times Magazine.

Bittman’s move was fueled by his desire to explore alternative career paths.

I love The Minimalist and it’s been part of my heart and soul for a long time.  There are other things I want to do. I just think this is an opportunity I couldn’t forgo.

Bittman has been a contributor for the Times since 1990 and has published two well-known books — How to Cook Everything and Food Matters.  He has written his Minimalist column since 1997.

Mother Jones Gets Bittman

Mark Bittman at Mother Jones event 3 Nov 09 (credit- Sarah Kehoe).jpg
New York Times’ Mark Bittman Makes Dinner for Mother Jones Magazine Photo credit: Sarah Kehoe
Last night Mother Jones, the political magazine founded in the 70′s with a focus on investigative journalism, hosted a fundraiser at the Institute for Culinary Education. The New York Times‘ food writer Mark Bittman, who just completed the New York City Marathon two days earlier, hosted dozens of donors in the Institute’s kitchen, where they cooked up a “minimalist” meal.

Bittman, who contacted the magazine after their issue last year on food security, spent the night mingling with admirers and Jones staffers while teaching them how to roll their own pasta and make their own casseroles with more greens than meat.

Meanwhile, Mother Jones‘ had a couple announcements of its own.

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New York City’s Media Marathon

marathon.jpgThis weekend wasn’t just Halloween in Manhattan, it was also the setting for the 40th Annual New York City Marathon, one of the most difficult (and longest running) endurance races in the world, and certainly one of the largest. It attracts professional athletes, celebrities, and your every day runners from around the world, who often train for months in preparation for the event.

And despite the wintry economic climate of the news world that makes the rest of us want to hide under the covers until we all have jobs again, this year’s marathon also included some members of the media who certainly know something about endurance.

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