Welcome to a New Look


This morning the redesigned TheAtlantic.com makes its long-awaited debut. Very long awaited. The various channels of the site haven't had much of a way to communicate with each other, which has made tending to the site as a whole a practically unsurmountable task, even though the terrific and tireless team that tends it has done remarkable work surmounting it.

That means that the Food Channel has a new look—and a look much like the other channels, including the exciting debut of the Culture Channel, edited by our longtime producer and continuing adviser and champion, Eleanor Barkhorn. I can't wait to see what she and Ta-Nehisi Coates have been planning for lo these many months.

And we've got changes you'll see right now—the Big Picture, as we now call the look of our main feature, the (awful, of course!) small picture of me instead of a caricature, the disappearance of the endearing department icons on the right. Today's Specials has moved a bit down the page in the middle, but still has all the sass that Dan Fromson, our ace producer, and our marvelously able Jennifer Ward Barber bring to it every day. We've got a great new recipe finder, which will get even better. And the departments aren't gone—they'll be back after some kinks are worked out, in new and improved format.

Most important, of course, are our fantastic contributors, who are all here and growing, and Dan and Jen keeping all of them—and me—in line and at our best day after day.

Tell us what you think! Tinkering time begins. What's missing, what can't you find anymore, what do you want to be able to find, what will make life, and viewing, easier? Tell us at food@theatlantic.com

But for today, many congratulations to Bob Cohn (whose own snappy introductory welcome is here), Scott Havens, and Betsy Ebersole, who have spent months and months working to reach this day. Great work, all!

Jump to comments
Presented by

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.
Get Today's Top Stories in Your Inbox (preview)

What Is a City?

Cities are like nothing else on Earth.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register. blog comments powered by Disqus


CrossFit Versus Yoga: Choose a Side

How a workout becomes a social identity


Is Technology Making Us Better Storytellers?

The minds behind House of Cards and The Moth weigh in.


A Short Film That Skewers Hollywood

A studio executive concocts an animated blockbuster. Who cares about the story?


In Online Dating, Everyone's a Little Bit Racist

The co-founder of OKCupid shares findings from his analysis of millions of users' data.


What Is a Sandwich?

We're overthinking sandwiches, so you don't have to.


Let's Talk About Not Smoking

Why does smoking maintain its allure? James Hamblin seeks the wisdom of a cool person.



More in Health

From This Author

Just In