Poynter.org
“We got these new iPhones and I feel the power,” writes longtime Philadelphia Inquirer food critic Craig LaBan. “I’m at a table I can snap pix and write a few funny words and post it and there you are. Of course, that isn’t the end of it. We still have to go back and write the larger story, but technology has made everyday things like eating — and writing about it — so accessible to everybody. And it’s changed the game and challenged the traditional journalists to be relevant. || PLUS: Thoughts from Ruth Reichl, Jonathan Gold, and other food journalists.
Uncategorized
Critic: ‘You can’t underestimate how the change in technology has changed food writing’
Support high-integrity, independent journalism that serves truth and democracy. Make a gift to Poynter today. The Poynter Institute is a nonpartisan, nonprofit organization, and your gift helps us make good journalism better.
Donate
More News
Opinion | Just the facts? Meta’s new experiment says otherwise
Meta’s crowdsourced approach to fact-checking raises questions about bias, scale and the future of accuracy online
March 14, 2025
SXSW: 60 hours of getting weird to save journalism
I was immersed in ‘liquid content’ at South by Southwest. Here’s how its speakers think personalization, identity and humor can save journalism
March 14, 2025
Elon Musk claims ‘massive’ Social Security fraud. How much money is actually lost to fraud or waste?
Although federal officials have long recognized improper spending as a problem, it is not the main reason for the program’s dire financial outlook
March 14, 2025
Opinion | A former Washington Post columnist writes about her exit from the paper
After the Post’s publisher killed her column, Ruth Marcus asked for a meeting. He refused.
March 13, 2025
What I learned from the writing teacher who changed my work forever
A reflection on Donald Murray’s timeless lessons — on the writing process and problems all writers must solve — as Poynter turns 50
March 13, 2025