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 Post subject: CK in the NYT
PostPosted: Fri Oct 09, 2009 10:38 am 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
Mr. Kimball wrote a very nice piece in the NYTimes the other day about the demise of Gourmet.
clickety


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 Post subject: Re: CK in the NYT
PostPosted: Sat Oct 10, 2009 5:25 am 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
Thanks for the link. This is an excellent article. It is well written, provides a brief historical overview of what made Gourmet distinct and what led to its demise, and it shines a light upon the challenges facing the publishing industry, specifically, and all subjects, generally, given the growth of the internet.


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 Post subject: Re: CK in the NYT
PostPosted: Sat Oct 10, 2009 12:19 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
It certainly explains his disdain for the Bulletin Board:
Quote:
The shuttering of Gourmet reminds us that in a click-or-die advertising marketplace, one ruled by a million instant pundits, where an anonymous Twitter comment might be seen to pack more resonance and useful content than an article that reflects a lifetime of experience, experts are not created from the top down but from the bottom up. They can no longer be coronated; their voices have to be deemed essential to the lives of their customers. That leaves, I think, little room for the thoughtful, considered editorial with which Gourmet delighted its readers for almost seven decades.

To survive, those of us who believe that inexperience rarely leads to wisdom need to swim against the tide, better define our brands, prove our worth, ask to be paid for what we do, and refuse to climb aboard this ship of fools, the one where everyone has an equal voice. Google “broccoli casserole” and make the first recipe you find. I guarantee it will be disappointing. The world needs fewer opinions and more thoughtful expertise...


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 Post subject: Re: CK in the NYT
PostPosted: Sat Oct 10, 2009 4:14 pm 
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Techdirt put in its 2 cents this morning -- Cook's Illustrated Editor: I Wish All Those Amateurs Out There Would Just Shut Up


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 Post subject: Re: CK in the NYT
PostPosted: Sat Oct 10, 2009 5:24 pm 
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Posts: 2011
Why can't we have thoughtful expertise and opinion? The 2nd broccoli casserole could be a winner.

Mary


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 Post subject: Re: CK in the NYT
PostPosted: Sat Oct 10, 2009 5:31 pm 
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Joined: Thu Dec 18, 2008 4:38 pm
Posts: 536
I thought the first one seemed fine. Bread crumbs (or Ritz crackers), guryere cheese, etc.

Thanks for posting the entire NYT article. Reading a snippet of it did not do it justice.

eb


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 Post subject: Re: CK in the NYT
PostPosted: Sun Oct 11, 2009 5:56 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Wow.

This does tell us that killing off the CI bulletin board was not an accident of neglect. It was policy.

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Serious Chef iz Serious!


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 Post subject: Re: CK in the NYT
PostPosted: Mon Oct 12, 2009 8:28 am 
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JesBelle wrote:



There was some interesting comments here. Thanks for posting.


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 Post subject: Re: CK in the NYT
PostPosted: Mon Oct 12, 2009 10:56 am 
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Joined: Fri Dec 19, 2008 11:21 am
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Location: Six Shooter Junction, Texas
WOW!!!

When I posted that:

"The board still has a handful of really, really nice people, but in large has been take over by elitist, snipping, shallow, people that quite frankly, I really have no use for."

I had no idea that I was talking about the head cheese... :o

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 Post subject: Re: CK in the NYT
PostPosted: Wed Oct 28, 2009 2:16 pm 
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Joined: Sat Sep 26, 2009 5:43 pm
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Location: Houston TX
talanhart wrote:
JesBelle wrote:



There was some interesting comments here. Thanks for posting.


"Kimball is correct that he should be better defining his brand and proving his worth -- that's what we've been saying all along. But you can do that without insulting the riff raff, as well. You can do that while embracing the "bottom up" process. You can do that without being a total snob that has no time for the people who actually pay your salary."

:golfclap: And may I say, I have enjoyed my last "Vermont Tales by the Out of Touch" email.


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