#sam sifton

[justinspoliticalcorner]

Vesper Henry at MMFA:

“The View from the Top” panel at The Association of LGBTQ+ Journalists’ National Convention this year convened an array of industry leaders to discuss the current state of the news media in “one of the toughest years for the industry since the Great Recession.” The topics of discussion included “declining trust in the media,” and a subsequent question about mainstream media lending equal credence to right-wing detractors on transgender issues put an editor representing the New York Times on the defensive.

“We have the ability at The Advocate to not have to both-sides certain stories, like whether or not gender-affirming care and trans women in sports are scientifically sound, and there are some mainstream outlets that try to both-sides that,” The Advocate��s former editor-in-chief Tracy Gilchrist said. “And I would love to hear from those folks how you are combating that in your newsrooms, because it’s misinformation.” New York Times assistant managing editor Sam Sifton jumped at the question, saying, “As a mainstream news organization that covers those issues and many more, I don’t think we’re engaging in both-sidesism. I think what we’re doing is trying to embody an ideal of independent journalism … that posits that our job, our mission in seeking the truth and helping people understand the world, is going to prove to be a disappointment to those who find our article to not match their worldview, to not match what they believe.”

Sifton then compared the Times’ coverage of gender-affirming care to its recent coverage of the war in Gaza, for which the paper has come under fire after quantitative analysis from The Intercept found a pro-Israel bias, as well as a leaked internal memo advising against the use of the terms “genocide,” “ethnic cleansing,” and “occupied territory.” 

[...] Gender-affirming care is currently banned for youth in 26 states despite its overwhelming support “from every major medical institution and leading world health authority,” from the American Academy of Pediatrics to the World Health Organization. The future of gender-affirming care remains in the uncertain hands of the courts, with the 11th Circuit Court of Appeals recently allowing Florida’s previously stricken ban to be enacted, while the Supreme Court is poised to decide the fate of Tennessee’s ban, and subsequently all others, by next year.

At The Association of LGBTQ+ Journalists’ View From The Top panel, NY Times editor Sam Sifton defended the paper’s abysmal record on transgender rights coverage issues by giving too much deference to anti-trans talking points.

[dk-thrive]

Back-to-school advertising has started to show up in my feeds, and it’s depressing.

Back-to-school advertising has started to show up in my feeds, and it’s depressing. Summers lasted forever when I was a child. Now they hurtle past, express trains bound for shorter days and hard shoes. I don’t need to be reminded of that. I want to grill and grill and grill some more, eat outside and devour tomatoes and corn. I rage against the wearing of a coat.

— Sam Sifton, from "Grilled Spiedies, Steak and a Classic Senegalese Sauce. Summer is marching forward, so revel in seasonal cooking while you can." (NY Times, July 21, 2023)

[binsofchaos]

No-Recipe Scallops

Secure some fat scallops, a lot of butter, a small jar of salmon roe and get down to business. Make a béarnaise first, then let it sit warm on the stove. Sear your scallops until they develop a good golden crust and bathe them in butter with a little garlic and thyme. Then mix the roe into the béarnaise and spoon it over the scallops. Wow.

[tcongdraws]

Sam Siftons Thanksgiving Pear Cobbler

[srdcovka]

@floatingstirnerhead / 911 6x1 / unknown / alicia biala / 911 4x14 / ella risbridger / 911 3x9 / sam sifton / dan graziano / 911 6x1 / pauline roche / eden robinson / 911 5x13 / 911 6x12 / ella risbridger / 911 6x13 / 911 6x1 / unknown / liza lou

[some-spinner-in-june]

on pacifist nurturer witch blue

in which i overanalyze my favorite stick figure lol <3

---

credits:

maggie nelson || animator vs. animation 4 || @/soracities || @tallsc || the good place (2016) || tv tropes || mercy, rudy francisco || dogfish, mary oliver || @becker-call || the piglin war - animation vs. minecraft shorts ep 20 || @becker-call || what my bones know: a memoir of healing from complex trauma, stephanie foo || the showdown - animation vs. animation 8 || asofterworld, #1237 || peach yogurt, frank o'hara || perhaps the world ends here, joy harjo || the chef - animation vs. minecraft shorts ep 32 || sam sifton || @whirld-of-color || potions - animation vs. minecraft shorts ep. 4 || red ocher, jessica poll || a short history of nearly everything, bill bryson || @inksandpensblog || a new witch - an actual short || the hocus-pocus of the universe, laura gilpin || witch wife, kiki petrosino || the king - animation vs. minecraft shorts ep 30 || lapis lazuli, the oh hellos

[suosage]

ᴛʜᴇ ᴘᴇᴏᴘʟᴇ ᴡʜᴏ ɢɪᴠᴇ ʏᴏᴜ ᴛʜᴇɪʀ ꜰᴏᴏᴅ ɢɪᴠᴇ ʏᴏᴜ ᴛʜᴇɪʀ ʜᴇᴀʀᴛ.

wind breaker + food-sharing as an act of love:

satoru nii / sam sifton / aimee nezhukumatathil / sam sifton / jhumpa lahiri / ross gay / jane hirshfield

[paladinbaby]

i feel like it’s potentially relevant i keep track of these all in a discord channel called nettle spiralling. family portrait of nettle nolastname

@july-19th-club / my nieces is probably the reincarnation of shirley jackson, cj hauser with notes / all about love, bell hooks / where angels fear to tread, e m forster / antichrist, the 1975 / elisabeth hewer / haunted epistemologies, laura westengard / letters to a young poet, rainer maria rilke / sam sifton / the anthropocene reviewed, john green

[Image Description: Ten pictures of text.

1: “simply cannot resist what i call the little mermaid or the tin man or the pinocchio plot, the one about a character who is either inhuman or human but outside in some way, constantly searching for whatever it is that they consider to be the quintessential proof of humanity, preoccupied by it so deeply that they fail to realise the proof is in the act and fact of the search itself”

2: “”What does it mean for the structure of your life to feel menacing? To be imprisoned within it? To feel like it might kill you?”

Haunting is an act of care, care is an act of haunting. Haunting is formed between the trauma, mothers inflict on their daughters.”

3: “We can never go back. I know that now. We can go for-ward. We can find the love our hearts long for, but not until we let go grief about the love we lost long ago, when we were little and had no voice to speak the heart’s longing.” The first three sentences are highlighted in red.”

4: “I seem fated to pass through the world without colliding with it or moving it - and I’m sure I can’t tell you whether the fate’s good or evil. I don’t die - I don’t fall in love. And if other people die or fall in love they always do it when I’m just not there.”

5: “And I swear there's a ghost on this island / And his hands, all covered in blood / And my wife inquired of understanding / But of course, my dear, you can't

She said, How can I relate to somebody who doesn't speak?/ I feel like I'm just treading water

Is it the same for you? / Is it the same for you?”

6: “I want to be eaten alive. I want / to feel wanted.”

7: “cultural anxieties and desires, allowing”for a whole range of specific monstrosities to coalesce in the same form.” The excesses of monstrosity and the hybridity of the living dead help visualize naturalized oppressive structures, making those structures uncanny and therefore intervening in the architecture of oppression. Both haunting and sadomasochism appear in queer thought as expressions of queer temporality that expose a particular type of traumatic temporality. Haunting manifests the swirl-ing, fractured, intersecting temporality of ongoing low-level trauma, not just a single event popping through into the present but a disorienting and overwhelming storm of traumatic intrusion.

The traumatic gothic shadow cast on queer theory is not always made explicit however.” The initial sentence fragment and queer temporality are highlighted in blue. The penultimate sentence is highlighted in purple.

8: “You must realise that something is happening to you, that life has not forgotten you, that it holds you in its hands and will not let you fall.”

9: “Above all, cook for someone else. Take a moment to prepare food not simply because you’re hungry, but because cooking is an act that makes others feel better. And making the lives of others better is why we are here.”

10: A photo of a page of a book, some lines are highlighted in yellow throughout. “would like that, to show it your belly. There’s something deep within me, something intensely fragile, that is terrified of turning itself to the world.

I’m scared to even write this down, because I worry that having confessed this fragility, you now know where to punch. I know that if I’m hit where I am earnest, I will never recover.

It can sometimes feel like loving the beauty that surrounds us is somehow disrespectful to the many horrors that also surround us. But mostly, I think I’m just scared that if I show the world my belly it will devour me. And so I wear the armor of cynicism, and hide behind the great walls of irony, and only glimpse beauty with my back turned to it, through the Claude glass.

But I want to be earnest, even if it’s embarrassing.”

End ID.]

[books-coffee-and-the-woods]

Slightly Belated 2023 Wrap-Up!

Ended up leaving for NYE celebrations early yesterday and forgot to do this, so it's coming at you a day late.

In 2023 I read 76 books total. My goal was to eliminate all of the TBR books I owned from before 2023, as it was weighing on me to have so many languishing books. I didn't quite make it, but through reading (and just getting rid of some), there are only 6 left now!

I also burnt out quite badly at the end of the year, as a result of the totally unnecessary mental barrier I put up about only reading books off my TBR. As a reaction to that, 2024 is going to be pretty goal-less.

ANYWAY.

Top Books/Series of 2023:

(in no particular order....well, chronological reading order bc that's how I'm going through storygraph)

The Serpent Gates duology - A. K. Larkwood

Biting the Sun - Tanith Lee

The Broken Earth trilogy - N. K. Jemisin (technically I only read books 2 and 3 this year, but the whole series is amazing so whatever)

Convenience Store Woman - Sayaka Murata

Ordinary Monsters - J. M. Miro

We are Bellingcat: An Intelligence Agency for the People - Eliot Higgins

Blackfish City - Sam J. Miller

The Night Eaters: She Eats the Night - Marjorie Liu and Sana Takeda

Meet Me by the Fountain: An Inside History of the Mall - Alexandra Lange

Even Greater Mistakes: Stories - Charlie Jane Anders

Yume - Sifton Tracey Anipare

The End of Everything (Astrophysically Speaking) - Katie Mack

Tripping Arcadia - Kit Mayquist

Improbable Magic for Cynical Witches - Kate Scelsa

Roadside Picnic - Arkady & Boris Strugatsky

Life Ceremony - Sayaka Murata

Earthlings - Sayaka Murata

Some Desperate Glory - Emily Tesh

Whispers Under Ground - Ben Aaronovitch

Annihilation - Jeff Vandermeer (reread)

[dinneratsheilas]

Eleven Madison Park Granola

I found this delicious recipe for making your own outstanding granola in a recent Sunday New York Times, and after reading the recipe and seeing the photos I just had to try it.

The recipe is from the New York restaurant, Eleven Madison Park. After dining in their restaurant, upon leaving they send their patrons home with the ultimate gift, this amazing granola, studded with dried cherries and pistachios!

Sam Sifton, the founding editor of the "New York Times Cooking" column and assisting editor for the Times, has adapted the recipe from the chef Daniel Humm. Here it is...

Eleven Madison Park Granola (recipe by David Humm; adapted by Sam Sifton)

2 and 1/4 cups rolled oats

1 cup shelled pistachios

1 cup unsweetened coconut chips

1/3 cup pumpkin seeds

1 tablespoon kosher salt

1/2 cup light brown sugar

1/3 cup maple syrup

1/3 cup extra virgin olive oil

3/4 cup dried sour cherries

Heat the oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seed, and salt.

In a small saucepan set over low heat, warm the sugar, syrup, and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

Remove granola from oven, and mix into it the dried sour cherries.

Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Note: I omitted the coconut chips since I was eager to make it, and didn't have any on hand. I also added some Marcona almonds which I did have handy.

It will keep well in an airtight container for weeks. Eat it as a snack or with milk or yogurt. It's the best!

[reasoningdaily]

Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook

Click the Title for a Free Download from THE BLACK TRUEBRARY

Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook

Click the Title for a Free Download from THE BLACK TRUEBRARY

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?   In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs.

With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52

Click the Title for a Free Download from THE BLACK TRUEBRARY

[quakerjoe]

10 Laws of Thanksgiving Dinner

by Sam Sifton

1. Let me speak plainly: you are going to need a lot of butter. Thanksgiving is not a day for diets, or for worrying about your cholesterol. It is a day on which we celebrate the delicious. And there is precious little on a Thanksgiving menu that is not made more delicious by butter. (Note: It should be unsalted butter. There is something magical about a piece of toast with salted butter. But for Thanksgiving, you want the unsalted variety, so that it is you, and not the butter maker, who is in control of the saltiness of your cooking. Figure at least two pounds for the day.)

2. Thanksgiving is a holiday that anchors itself in tradition. Which means: You should make turkey. Turkey is why you are here.

3. I’ll risk starting a brushfire by saying with great confidence that the two most important factors in any credible Thanksgiving feast are the cranberry sauce and the gravy. Debate that all you like. But they tie every element on the plate together, acting as frame and foundation alike. Cranberry sauce only enhances what is already excellent, and good gravy can cure almost any Thanksgiving ill.

4. You can make mashed potatoes lumpy with a fork or a masher device, or smooth with a food mill or stand mixer. And of course you can make them without peeling the potatoes, if your scrub the skins well. This makes for an attractive, rustic-looking dish. Indeed, the only trouble that should ever present itself when the subject comes to mashed potatoes and Thanksgiving is should someone demand that garlic or basil be added to the mix. Your response to this heresy should be brief and unequivocal: No. There is no place in the holiday for a mixture of garlic and potatoes, much less basil and potatoes. The flavors clash with the turkey and other sides. No.

5. Start serving drinks the minutes your guests arrive, no matter the hour. Thanksgiving is not a time to judge.

6. When hosting, do not be afraid to delegate.

7. Dessert need not be extravagant. It absolutely should not be experimental or overly cute. It must not involve individual tartlets or parfaits, nor marshmallows in any form. Save the chocolate for nights of depression and anxiety. Instead, focus on the proper execution of the American classics: apple pie, for instance, with a mound of whipped cream, or pumpkin pie with same. These represent Thanksgiving’s highest achievement. They are an explanation of American exceptionalism, in pastry form.

8. There is no “right” wine for Thanksgiving, no must-have grape or vintage, cocktail or spirit. Nor is there a “wrong” one, though I’d stay away from the low-end fortified stuff unless you are in a boxcar, hurtling west. What you want is a variety of grapes and vintages. Encourage guests to bring wines that interest them, wines that they would like others to try. Additionally, lay in some specialty items: beer for your uncle who only drinks Bud; nonalcoholic sparkling cider for the children; and plenty of Diet Cokes and ashtrays for those who no longer drink.

9. If you find yourself as a guest at someone else’s Thanksgiving, there is no finer gift to bring than a pie and a bottle of brown liquor.

10. As everyone takes a seat and prepares to eat, there is the delicate moment where you or someone at the table should ask for everyone’s attention, and offer thanks to one and all for being present, and for helping out. This is extraordinarily important. It is the point of the entire exercise. William Jennings Bryan wrote, “On Thanksgiving Day, we acknowledge our dependence.” I think that’s just about right.

[kolaicendionysos]

cooking as a love language : bl edition

Cooking is a language of love. I love cooking. I love how a meal you cook makes someone else feel. I love tasting a meal that someone has cooked.

Even though the act of cooking is mostly assigned to mothers in society (its kinda their love language) I like to see cooking used as a language of love, especially in bl productions.

As someone who loves cooking-themed works, I recently started watching Cooking Crush.

Don't you ever want to cook for someone you love?

Even cooking an simple egg. Making an omelet for someone you love, even if you don't know how to cook, Isn't it a sign of love that you even think of cooking an omelet and putting ketchup on it for to give the other person something more delicious? I love this simplicity. I love the little details where love is shown.

It's a form of bonding. Ten and Prem's cooking time was special for them only. Ten did not want to learn a recipe taught by someone else because it would mean bringing in a third person.

Minoru and Yutaka had also formed their bond through cooking. From the outside, they were very simple dishes, but the joy they found in this simplicity, healed them. Spending bonding time by cooking together.

As far as I can see, the love language of cooking has its own diversity. Cooking together and cooking for someone. In Aki wa Haru to Gohan wo Tabetai (Let's Eat Together, Aki and Haru) Aki loves cooking, but most of all he loves cooking for Haru. This is his way of showing his love and worth. Same with Shiro and Kenji. (Kinou Nani Tabeta).

"Above All, cook for someone else. Take a moment to prepare food not simply because you are hungry, but because cooking is an act that makes others feels better."

- sam sifton "what to cook right now"

For me, Kenji and Shiro are like grown up Aki and Haru . (With their personalities have changed with each other.)

I love watching the relationships they form while watching delicious recipes. These were my favorite dramas in this genre so far. If there is a suggestion, I will take it.

Thank you for reading.

[ergothereforethus]

Everyone who writes the nyt cooking newsletter is so goddamn annoying but especially sam sifton. Christ

[ausetkmt]

Click to download this book for free on Z-Lib

Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food. Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in-and between-the lines of three centuries' worth of African-American cookbooks.

Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine-made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars-that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?   In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste

[antonio-velardo]

Antonio Velardo shares: These Are Superior Potatoes by Sam Sifton

By Sam Sifton You’d expect a Kenji López-Alt recipe for roasted potatoes to produce scientifically proven, unfailingly crispy potatoes. You’d be right. Published: January 26, 2024 at 08:00AM from NYT Food https://ift.tt/QUfYq8e via IFTTT