Courtesy of Short Stack Editions
Modern Farmer and Lucky Peach have shut their doors. Food Wine has moved its offices. And Saveur recently announced a major round of layoffs. We ask the founder of Fine Cooking magazine what is going on with food publications, and how they’ll need to change to survive.
Next: Between social media stars and celebrity chefs, cookbooks have been largely image- and status-driven in recent years. Is it time for a correction?
And finally, remember when a ‘self-published cookbook’ was nothing more than a stack of photocopied construction paper bound together by metal rings? Today, authors like Nathan Myhrvold are selling lavish cookbooks for $600 and up. How has publishing changed?
Meet our panelists: Nick Fauchald is the editorial director of Little Sous and the publisher of