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J. Kenji López-Alt and the Paper of Record

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    J. Kenji López-Alt and the Paper of Record

    Kenji just announced via Twitter that he's going to start doing a monthly article and a recipe in the New York Times. He's going to continue on Serious Eats and his Wursthall restaurant. Awesome news!

    #2
    This is great news!! I love his stuff.

    Comment


    • pkadare
      pkadare commented
      Editing a comment
      Same here. He and Meathead are 2 people that I'd love to have a meal and some wobbly pops with!

    #3
    I has a NYT subscription for a while but they wanted too much $$$. They also bombard your email with 2-3 hits a day. I'm a Kenji fan but beware getting into the whole subscription thing.

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    • pkadare
      pkadare commented
      Editing a comment
      I get a free subscription through the Microsoft library. :-)

    • shify
      shify commented
      Editing a comment
      I’m a Sunday crossword fanatic (and local to NY), so I get the paper delivered on the weekends primarily for the magazine/crossword puzzle but the other benefit is it also comes with access to the app which I used to read during the week while I commute.

    #4
    Yes! Like you, Kenji and Meathead are my two go-to people on food. I have a NYT subscription, but they charge extra for their recipe section now, and I don't pay that. Hope Kenji isn't behind that second paywall...

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      #5
      NYT food is $40 a year or $1.25 a week. I don't have time to cook what I want to now; I don't need more on the list.

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        #6
        Sorry, but I ain't givin' that rag any $$, so I guess I'm out even though I love Kenji's work.

        Comment


          #7
          Too bad it is in NYT... his credibility just dropped.

          Comment


            #8
            I'm a long time NYTimes subscriber (digital only in recent years) and they really pi$$ed me off a few months ago when they decided to move almost all their cooking stuff behind a separate paywall even for existing subscribers. The NYTimes has a LOT of good stuff in their Cooking section and I could see that there might be people that don't care about the news enough to subscribe to the whole newspaper but would be more than willing to pay a smaller amount for just access to the recipes and such.

            Did they say if his stuff would appear in the Times or behind the paywall? With a lot of their stuff they have done something similar to what Serious Eats does - have an article about the food/item/technique/etc and then have a separate link to an actual recipe. The difference is tho that on Serious Eats the recipes are still available to everyone - in the Times clicking on the recipe almost always is locked away.

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            • Donw
              Donw commented
              Editing a comment
              I was a long time subscriber but when they wanted to make the cooking section an extra subscription I dropped the paper completely.

            #9
            They let you read 5 free articles a month no subscription.

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            • Histrix
              Histrix commented
              Editing a comment
              Recipes are behind a separate paywall tho.

            #10
            This may be the only valuable information the NYT's publishes. But since it's the NYT's I'll take a pass.

            Comment


              #11
              Wow. That got political fast.

              Comment


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                NYT has a fairly light center left bias. The objections of several posters above are inherently political. Twere Kenji to have a column in say the WSJ, and I were to say it would be the only valuable thing they’ve ever had... that would also be political.

              • Bighorn Dave
                Bighorn Dave commented
                Editing a comment
                Political??? Kind of feels like we should get approval about what TP we use or it is political. Nothing wrong with having a like or dislike for anything. It's called human nature not politics.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                I’m sorry sir, but this is an Arby’s.

              #12
              This is great for Kenji, for the Times, for the culinary world, and for us (he wrote the foreword to our book).

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