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51 Comments
Andre B.
May 6, 2020
Can't wait to see their contributions! Lots of my fave bloggers in that list :)
www.recantodossonhos.com.br
www.recantodossonhos.com.br
Kristen M.
August 3, 2015
We've been filling The52 with people who work in the fields of food, culture, and/or design whose work we admire—the list isn't yet complete, and we appreciate the suggestions for more members. We also have plans in the works to continue to celebrate members of the Food52 community in new ways—stay tuned!
boulangere
July 29, 2015
Further to this thought, we are currently experiencing a vast shortage of eggs. At the retail level it has been felt in rising prices. At the wholesale level, i.e. restaurants and bakeries, its is being felt in suppliers having to ration supplies of both shell and bulk (containerized) eggs to clients. Those which are available are so at an ever-escalating price. Which is passed on to consumers. Have you ordered an omelette recently? Still, I've not heard one word of concern in popular media about its cause of bird flu which has wiped out uncounted flocks of chickens. Pandemics stand to be a global security issue in the future. Surely the site has enough clout by now to address issues of food beyond making it look pretty.
boulangere
July 30, 2015
Fair mount Market made a very astute suggestion regarding the inclusion of food science people in the mix. that is what in hell I am talking about, and thank you so for asking.
boulangere
July 30, 2015
Bevi commented, as well about the value of including those knowledgable about food safety issues and sustainability. Food safety has huge global security implications.
boulangere
July 30, 2015
P.S. anne, it can be more productive to offer ideas than to sling criticism. Just saying.
creamtea
July 31, 2015
All of which are excellent points, Cynthia. And I agree that mud-slinging is non-productive (especially as I suspect there may be some common ground here when the criticism is constructively stated). As for the site changes, I understand the need for change and keeping things fresh, but the calls by Bevi and FM and yourself are especially useful.
frizz
July 29, 2015
I'm a little confused. Doesn't Food52 already have guest bloggers and their columns? How does the substance actually change? Or is it now that it's branded?
anne
July 30, 2015
Yes, Frizz. But now they are becoming the Food Network. We will have to endure cupcake wars, chef competitions and bad recipes. After all, they had something that worked, why stick with that? Let's make it tasteless, tacky and fit for a trailer park. It's now the American way.
Maria S.
July 29, 2015
Can't wait to see their contributions! Lots of my fave bloggers in that list :)
boulangere
July 29, 2015
Dan Barber? Michael Pollan? Substance over style?
AntoniaJames
July 29, 2015
Mark Bittman also comes to mind, although the branding issues for him, Barber, and Pollan, quite possibly would make it a non-starter. (If you got one or two of those, however, you might be able to persuade the others.)
Hirshfeld, definitely! He's the best. And was such a key player in this community for so long. ;o)
Hirshfeld, definitely! He's the best. And was such a key player in this community for so long. ;o)
Bevi
July 29, 2015
I really appreciated the PSA that you put out, warning us of possibly tainted cilantro. It would be great to include in The 52 someone who is abreast of food safety, fair trade, and also sustainability issues. Our food supply is something that is too glossed over, and as our climate changes and water resources deplete, so will our access to many foods we take for granted: fish, produce, nuts, etc. With the readership you have, it would be a great service to this community to include a person who is able to speak to these issues.
Fairmount_market
July 29, 2015
Stephen Jones of the Bread Lab at Washington State University would be a great person to include.
boulangere
July 30, 2015
And wouldn't Tom be wonderful here? Let him out of his Sunday dinner mold...
AntoniaJames
July 31, 2015
For anyone who doesn't follow Bittman's NYTimes pieces on food policy, the health crisis caused by what we put on our forks and drink through straws, I recommend his recent book called "A Bone to Pick" which is a well-organized compendium of those short pieces. It came out a few months ago. I like how Bittman cuts to the chase persuasively, while maintaining objectivity.
I'm not crazy about Bittman's "writer's voice" in his cookbooks and videos, but I found this book to be quite informative, and well worth reading. ;o)
I'm not crazy about Bittman's "writer's voice" in his cookbooks and videos, but I found this book to be quite informative, and well worth reading. ;o)
Fairmount_market
July 28, 2015
If you'd like to tell the story from every angle, how about including some scientists (e.g. nutrition, microbiology, plant genetics)?
T
July 28, 2015
Mario Batalli is the only man on the planet that can sway me from Paleo :) - Bless you my man!!! So overjoyed.
Linda
July 28, 2015
I love, love , love Mario Batali. He's like a cousin in my big Italian Family. I only wish he would put Eatily somewhere in Southern California, preferably Orange County, and I wouldn't have to keep longing to return to New York.
anne
July 28, 2015
Wow. What next, some kind of cooking war, competition? There is nothing worse than celebrity chefs. Bye-bye.
mcs3000
July 28, 2015
Looking forward to learning more about those I don't know - and hearing from some of my faves, like Megan Gordon.
EduManetti
July 28, 2015
Great discussions, terrific recipes, outstanding platform... An awesome community...!
ChefJune
July 28, 2015
Curious the criteria for being included in "The 52."
AntoniaJames
July 28, 2015
Looking at the list, one would have to conclude (a) much, much younger than you or me, and (b) have a blog with pretty food photos and, in many instances, fonts and/or typeface saturation that is difficult to read. Other demographic characteristics are revealing.
This is a business, which must survive based on sales of goods (ecommerce) and advertising/sponsorship. One must assume that The52, like all editorial decisions, is tied to user demographics targeted to maximize economic performance, based on data. But you know all this. ;o)
This is a business, which must survive based on sales of goods (ecommerce) and advertising/sponsorship. One must assume that The52, like all editorial decisions, is tied to user demographics targeted to maximize economic performance, based on data. But you know all this. ;o)
frizz
July 29, 2015
I'm skeptical but not quite as critical as Antonia. It seems the list is a well-curated list of professionals who already have their own followings and are trusted sources outside of Food52.
EduManetti
July 28, 2015
Great discussions, terrific recipes, outstanding platform... An awesome community...!
[email protected]
July 28, 2015
I especially enjoy your Community Picks... really almost everything! That Pan-Fried Giant White Beans with Kale was especially delicious last evening!
Vanesa A.
July 28, 2015
YaY!!! SFgirlbybay.com is here too??!!! Love it!!! can't wait to see all that happens here!!
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