My girlfriend Anne was featured
in the New York Times this past week, in connection with the Cheese
I must confess I am proud of Anne for reaching this milestone. It takes
some gumption to start a new website out of the blue, and more
significantly to stick to it. Although I am very happy with my own career
in print journalism, I tend to over-prepare and under-produce online,
where speed and profductivity count for a lot.
One of the smart thing Anne has done is to bring on other strong
writers to the site. I myself have only contributed a handful of reviews,
but folks like Connie and
Wade have been essential in making the site what it is with their dogged
and thorough contributions.
Another recent accomplishment for Anne: She is one of only 10 people
accepted into the science writing program at UC Santa Cruz later this
year. This is a fantastic opportunity for her and payoff for months of
field research currently and in the more disant past. Anne is making a
bright future for herself in science and food writing and I could not
be more proud!