Food Journalism’s Next Wave

Food Journalism’s Next Wave

A lot of shakeups in my industry as of late. In just the past year, Food & Wine moved editorial from New York to Birmingham, Alabama, canning its Editor, Saveur cut production from 6 issues a year to four, and canned their Editor and publications like Chicagoist disappeared, while other online-only operations such as Tasting Table and GrubStreet pulled the plug on their Chicago bureaus as well. It’s not all bad news, but it does signal a shift in where consumers will be getting their food information in the future. On this episode, the new school of food journalism. Where do you go for recipes, food news, restaurants, chefs and reviews? We’ll talk to three people working on that very issue as we speak. Chris Ying writes restaurant columns for the San Francisco Chronicle, and is now working with David Chang on Majordomo Media, a new endeavor, where they are in the process of launching a new website. Kevin Pang knows a little bit about daily life at a major newspaper. The USC grad worked in L.A. before coming to work for the Chicago Tribune, where he wrote reviews and food stories for the Trib for more than a decade. He left to start up The Takeout, a project that the A.V. Club started, and that of course is part of The Onion. And in our final segment, we head to Toronto, the birthplace of TheTaster.ca – brainchild of Chris Nuttall-Smith who was the Restaurant Critic at The Globe and Mail, then left and did a stint at a judge on Top Chef Canada, and most recently, has launched The Taster.