I love The New York Times. I read it every day, and can’t imagine a world without its pages. (It took strong counsel from friends smarter than me not sink the little money I have into Times stock. And I considering having a small funeral for The City section when it passed.)
So it was with keen interest that I read a Big Money story last month suggesting that Sam Sifton, the new dining critic, would be an excellent candidate some day to run the greatest paper in the world.
Really? This certainly hadn’t occurred to me when I first read that Sifton would be replacing the departing food writer Frank Bruni. But the article, in Slate.com’s The Big Money, makes an interesting case:
What makes Sifton the man who ought to be considered a future editor of the Times is his ability to attack and explore popular subjects with intellectual rigor. Combine that with an ability to attract readers to stories with compelling headlines, art, and ledes, and you have all the tools necessary for leading the Times into the future on the web. Because out there on the flat, infinite plane of the Web, all stories have an equal opportunity to become the story of the day. The challenge for the Times is not to promote the soft news over the hard but to be able show, when relevant, that what happens in the kitchen (or on the playground or on television) can be just as important as what goes on in Afghanistan.
So it was with no less interest that I began to read Sifton’s first pieces. Read the rest of this entry »