The New York Times a “foodie” in the making?
The New York Times has a lot to say about food these days. Whether it’s analyzing the merits of Michelle Obama’s victory garden in Opinion, declaring another “food revolution” with rising sales in organic products in Business, chronicling New Yorkers need for sugary comfort in N.Y./Region, or promoting a book that gives recipes for an almost vegetarian diet in Health, there’s more to read than recipes and restaurant critiques. While some writers may be misguided by overused words like “foodie” and “local” or are only marginally aware of “food issues,” it’s good to see the Times stepping up.
In the past the newspaper’s reporting on food has been deliberately slow to recognize trends, absent of the daily beat, and many times lacking in intellectual and political substance. If the Times can recognize that the larger subject of food should be a mainstay in our newspapers and on our minds, we can get beyond the hyperbole of those who “eat to live” or “live to eat” which divide our current news choices.
What do you think?