Grant Achatz on The Atlantic
Mar 13, 2009 chefs, general food
I’m not totally sure what to think about the phenomenon of Twitter. On one hand, I think it’s a lot of self-important people embracing their own self-importance and spewing out 140 word snippets of information that they’re convinced people care about. But, on the other hand, I know how difficult editing a thought down to 140 words can be. Those people that actually have information of value are putting it out their in bite-sized morsels for the world to embrace meaning that, at it’s best, it’s like getting a live-streaming glimpse of a person’s journal as they jot down their thoughts and ideas.
That said, I was peer-pressured into using Twitter a few months back and, while I haven’t really embraced it myself as I’m still not convinced of its usefulness (it’s an awful lot like high-tech stalking), I have started following a few food-related tweets–amongst them Grant Achatz’s (@Gachatz) who today sent a tweet that he’s now writing for The Atlantic.
Gachatz: posting2-3 times a week. State of modern cooking IMO, then into inspiration from travels. Then 12-15 new ideas. http://food.theatlantic.com/
While that might not be St. Louis specific food news–meaning I’ll continue my reign as the “former St. Louis food blogger”–it’s news worth sharing, and it’s a lot nicer than most of the stuff running through my mind about food lately.
Tags: Grant Achatz
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
March 16th, 2009 at 3:03 pm
Here, Here! All hail the return of the cantankerous blogger, Bill Burge.