A Blogging Diet
Even a blogger needs to forage for her food. A blog cannot live on one blogger's keystrokes alone. Let's face it; the blogosphere is one enormous communal table, at which bloggers break bread and mooch off each other's plates. To wit, the Web site of Food and Wine magazine features a weekly "Blog Watch," a list of links to five food blogs considered peruse-worthy.
Here's a sampler (in no particular order) from my weekly virtual diet, each blog offering unique gastro-literary nutrients and sustenance.
Although updated only once, maybe twice a week, Saute Wednesday is an important part of my diet, as it provides a tasty stew of food news, original essays by blogger Bruce Cole and stuff that people are debating in the food world. I feel imbalanced if I don't check it regularly. It's based in San Francisco but has a strong national flavor.
The Food Section gets major points on its name alone. New York-based Josh Friedland features Gotham-centric food events, but the news items cleverly organized and constantly updated on the right side of the page cover the food globe, serving up just enough of a taste, like a proper amuse bouche.
For updates of a natural food-organic-sustainable sort, I chew on the tasty bits at Mighty Foods, which is a mix of recipes, product reviews, trends and culinary goings-on. The "News" category is chock full of timely food stories from publications around the country.
Culinary adventures of a more personal note are compiled at 101 Cookbooks. Blogger Heidi Swanson, who has penned a cookbook (with another one on the way), shares her first-hand experiences tinkering with recipes from her self-described vast library of cookbooks. Photos, which are Swanson's as well, are top-shelf eye candy.
Gastropoda is where I go when I'm hungry for musings and assorted commentary on news and trends in the food world. Authored by food writer Regina Schrambling, formerly of the New York Times Food section and a current contributor to the Los Angeles Times, Gastropoda is a mÃ©lange of short and long pieces, which are gutsy like a glass of a good Barbera. Schrambling's chutzpah is hard to find, even in the blog-eat-blog world.
And while you're feeding off my crumbs, share some of yours in the comment space below.
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