Eater Named a 2023 ASME Finalist in Three Categories

Platter of 10 sauced wings and drumsticks sits on a table alongside a smaller plate of chicken bones, radishes, and opened wet-naps.
Gary He/Eater

The National Magazine Awards have recognized Eater in the categories of General Excellence, Video, and Lifestyle Journalism

Eater has been named by the American Society of Magazine Editors (ASME) in the 2023 National Magazine Awards as a finalist in three categories. Eater is nominated for General Excellence: Service and Lifestyle; for Video, for an episode on Down North Pizza; and for Lifestyle Journalism for The United States of Fried Chicken.

In the nominated video, Eater visits a popular Philadelphia pizza spot that provides not only good food to its community but also jobs, housing, and legal representation to formerly incarcerated individuals. This is Eater’s first ASME nomination for its award-winning video program, which has been recognized by the James Beard Foundation Awards as well as the New York Emmys.

Across 20+ written stories, videos, and social posts, The United States of Fried Chicken is Eater’s ultimate guide to (arguably) America’s favorite food. The mix of stories explores the rich cultural history of fried chicken, ranks the best fast food iterations of fried chicken, and dives deep into the most unique chicken joints in the country through video, maps, and an interactive quiz.

This is Eater’s second nomination for the General Excellence category, having been a finalist in 2018. Eater won National Magazine Awards in 2016 for the Eater Guide to Surviving Disney World, in 2017 for the Eater Guide to Paris, and in 2022 for an exploration of America’s gas stations in a package titled Filling Up. In addition, Eater was nominated in 2021 for best photograph, for an eye-catching restaurant profile on Eater DC.

The 2023 ASME winners will be announced live in New York on March 28.



from Eater - All https://ift.tt/Mr0gTai
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite...
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’...
Read more