Someone might want to alert the chefs in Shanghai and Hong Kong that their counterparts in Vancouver are kicking their ass. So says Condé Nast Traveler. Y&H has never visited Vancouver and can't offer an opinion on the subject, but I wanted to throw it out to Y&H Nation: Is it true? If you're in Vancouver for [...]
Y&H noticed an e-mail in his inbox with the subject line: "Gourmet statement from Edible Chesapeake." How nice, I thought. The local magazine wants to pay homage to one of the oldest and finest food magazines in the country. That's not exactly what editor Renee Brooks Catacalos decided to e-mail to the food media. Instead, [...]
In the wake of the Times' investigation of the ground-beef industry — and its section on how quickly slaughterhouses must break down carcases — Y&H offers up this video on the proper way to butcher a side of beef. Obviously this is an apples-and-oranges comparison. Slaughterhouses must remove hides, organs, and intestines; butcher Tom Mylan [...]
Rumors had been circulating for weeks about pending cutbacks at either Gourmet or Bon Appetit, but Condé Nast's decision today to ax editor Ruth Reichl's print baby sent shock waves through the food community (even if Gourmet's book publishing and TV operations will continue, as will the Web site). In his business story for the [...]
