Congrats, James Bennet

Usually the Food Channel looks out, not in--our job is to bring the world to your desktop and tabletop, or at least what's worth eating and thinking about, not to get into the sort of intramural tiffs that can be fun but kind of leave everybody else out. And it wouldn't occur to me to link to any of the nice praise other sites and people have had for the Food Channel--but boy, do we appreciate it!! The "we" being Eleanor Barkhorn, our incredible lead producer, and the interns who invaluably help, including now Shea Connelly.

But news that Ad Age has chosen James Bennet, editor in chief of The Atlantic, Editor of the Year is worth pointing out here, because it's a sign that the media world recognizes the untold time and thought he's put into making the magazine always more provocative and pertinent without ever crossing the line into being inflammatory or irresponsible. If that sounds like a tough line to walk, it is, and he and our deputy editor, Scott Stossel, walk it month after month, with increasingly impressive results. Their hard work is made possible by the constant support of our chairman, David Bradley, and president, Justin Smith. Part of James's vision was bringing in Bob Cohn as head of TheAtlantic.com, in a kind of emperor of Constantinople to his Rome--and his fast and fantastic work quickly landed him on GQ's Most Powerful People in Washington List. And I can't omit Maria Streshinsky, our deputy managing editor and the minute-by-minute soul of the magazine, without whom it wouldn't get edited, fact-checked, laid out, and produced every month--and who gives me my own marching orders in my print life and is my beloved editor too.

The print magazine--it's still a big part of my life, along with the minute-by-minute action and fun of producing the Food Channel, and it should be a part of yours too. As James Fallows says in his typically long-view, right-on post (and, typically, he posted it last night at one in the morning, the minute he read about it), subscribe! The print life is still worth living, and only you can help keep it alive.

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Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." Julia Child once said, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." Kummer's 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers was typical--suppliers scrambled to meet the demand. As Giorgio Deluca, co-founder of New York's epicurean grocery Dean & Deluca, says: "I can tell when Corby's pieces hit; the phone doesn't stop ringing." His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." In nominating his work for a National Magazine Award (for which he became a finalist), the editors wrote: "Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who demand quality." Kummer's book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He was educated at Yale, immediately after which he came to The Atlantic. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.

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