Bill Barol (email, Twitter) is a former senior writer at Newsweek and his journalism has appeared in The New Yorker, Time, Slate, and elsewhere. He also blogs at True/Slant and Pix365.
Salt & Fat is a lovely food blog maintained by two guys, Neven Mrgan and Jim Ray, who spend their days developing software and web products and every other moment, apparently, thinking about food, and the making and eating of it. The name tips you that this isn't going to be a one of those oppressively good-for-you food-blog experiences. It's also not one of those sites that paints cooks as a kind of priesthood and cooking itself as something rarified, distant and difficult. In fact, as Ray noted in an introductory post on the day he and Mrgan started the site three months ago,
...people think cooking is too hard. Or takes too much time. I'd say the biggest marketing message is that we're constantly being told we're too busy (not necessarily too stupid, but I suppose that's an implication in all mass marketing) to bother to cook a meal, here's a meal-in-a-box full of sodium, preservatives and saturated high fructose whatnot. Let's put a stop to that.
Posted via web from Firesaw
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