Did one of their food reporters leave?
Hi sck,
I don’t know if anybody left but the job description lists several of the abilities that they are looking for as being " …[k]nowledge of multimedia storytelling, social media engagement and other strategies to broaden readership…" so it sounds like they want more video, photo and web, areas where they are way behind the LA Times and various youtube channels.
I do hear that the SF Chronicle is losing lots of money.
Justin Phillips is now a full time (non-food) columnist. He’s been an asset since joining the paper, especially his print and podcast presence this past year, so I’m excited to see him in his new role:
I took another look at the SF Chronicle job listing for Food Reporter and several phrases pop out that suggest that the Chron has been carefully scanning some of the techniques commonly used by Luke Tsai and the staff at SF Eater as well as the crew at Berkeleyside/Oaklandside and decided to, let’s say, borrow them, for example:
- in-depth coverage of trends, people, and issues
- a nose for scoops and trends
- a knack for cultivating sources
- when spots open or close
- occasional guides on the best that the Bay Area has to offer
Listicles, openings/closings, an ear closer to the ground, more web friendliness as the Chronicle pivots from the stodginess of the Bauer era.
It must have been an interesting discussion when the Chron Food section discussed what they want to do.
The new senior editor is Serena Dai, who was formerly at NY-Eater, so it makes sense to see these types of things in their wheelhouse now.
It’s amazing how much has changed (all for the better) in food media in just a few years
When: Tuesday, February 9, 2021, 4:30 p.m.
Where: Click here to reserve your spot. A Zoom link will be provided to all registered attendees.
Interview at 94-year-old Eastern Bakery in SF starts at the 3:03 mark:
Janelle Bitker of the SF Chronicle interviews Minh Tsai of Oakland’s Hodo Tofu:
Co-author Darwin BondGraham was a co-recipient (with Ali Winston) of the prestigious George Polk Award in 2017 journalism for Local Reporting in the East Bay Express for their stories uncovering scandals in the Oakland Police Department that resulted in three police chiefs losing their positions in a single week.
Here are links to Part 1 and Part 2 of the series in Oaklandside ( in collaboration with [@_momo_chang] https://twitter.com/_momo_chang) and @OaklandVoices ) on Oakland Chinatown:
Momo Chang in Berkeleyside today:
Yilan Foods’ niu rou mian, or Taiwanese beef noodle soup. Photo: Momo Chang
excerpts:
…
Yilan’s version of beef noodle soup ($15) features hong shao (red-braised) meat in a collagen-laden broth. Along with slow-braised beef shank, beef neck bones and foot bones add gelatin and flavor to the soup, which is both subtle and rich, but not oily. The broth is ladled over fresh wheat noodles topped with sauteed bok choy and pickled mustard greens.
…
Yilan Foods‘ East Bay pickup location is at Ninna Restaurant, 4066 Piedmont Ave., Oakland. Pre-order online starting at noon on Wednesdays for pickup between 11:30 a.m. to 12:30 p.m., Sunday; delivery is available for an extra cost.
HO member Luke Tsai is stepping down from Eater SF and joining KQED as food editor.
