Once known for its magnificent monthly menu centerfold, the food world’s Playboy is played out. Was it the Internet? The Food Channel? People’s time? The economy?
Perhaps a little of all of the above, but for me it started with former New York Times food critic and author, “Tender to the Bone,” Ruth Reichl. She radically changed the format and for the life of me, I can’t even tell you why it left me cold. But it did. And, I heard this over and over from lifetime subscribers. Don’t get me wrong, I admire Reichl as a writer and even a foodie...
