Reveries Magazine:

“In a world of glossy food magazines, $50 cookbooks and television hosts who seem to care more about make-up than marinades, a quieter, cheaper and decidedly more old-fashioned way to explore cooking is getting new play? — on the radio, reports Kim Severson in The New York Times. “It’s not like TV, where there’s a celebrity chef and you feel like you could never get through to them,? says Talma Guy, who got hooked on radio cooking shows after getting an email answer from Lucinda Scala Quinn, host of a radio cooking show called “EatDrink.? Adds Talma: “I feel like the people on the radio, I know them.?

Originally posted by Dane Carlson on March 23, 2006 in Ideas.

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