Sandra Keros
Well before I became a healthy foodie, I was a
Gourmet
magazine groupie.
Recipes for how to make to-die-for pasta carbonara or luscious mocha brownies would make my eyes light
up and run to the grocery store. In my mind,
Ruth Reichl sported superstar status, as a former restaurant reviewer for the New York Times in the '90s, Editor of
Gourmet
magazine, and heartfelt food memoir author.
Even while I'm gluten- and
dairy-free and eating a lot healthier these days, I
still love perusing pages of gorgeous food pictures and their
accompanying recipes. I love the love that goes into creating these recipes.
The few years up until
Gourmet shut down in 2009, I was pleasantly surprised to see
articles on current food issues, including the horrors of factory farming and the joys and trials of farmers entrenched in the back-to-farm movement. I wish that the other high profile food magazines that exist today would discuss those issues while featuring all of what we love, delicious food. Needless to say, I've been waiting patiently to see what Ruth would be up to next.
Well, I finally found out. Ruth is now involved with
Gilt Taste, a spin-off of the online shopping site, Gilt Group.
Gilt Taste is not supported by ads, rather, by the sales of artisanal, handcrafted food items that meet Ruth's discerning taste buds and sustainability qualifications. The site features the stories of people who create and grow food with recipe photos of such beauty and brilliancy that you will want to run out to get the ingredients to make them.
After all, the idea is to actually cook!
So peruse
Gilt Taste and tell me what you think about it.
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