This has been a sad year for printed culinary publications. Gourmet is no more, and Kenji Alt (my favorite food writer) has left Cook's Illustrated. But luckily, Kenji is still writing and he co-founded a fabulous site called Good Eater. When I started reading it, it was mostly for Kenji's Food Lab column published on both Serious Eats and Good Eater. As I have recently found out he is turning it into a book, and that's why he's been too busy to write for Cook's. But lately, I started reading some of Good Eater sustainability stories as well (that's the core of their site).
Although I believe that responsible food management is a very important issue, I hate the sustainability hype often created by mass media -- the scarier the better. There is rarely a discussion of the gray areas or any data backing these journalists' scare tactics. But that's what sells. On another hand, Good Eater presents sustainability issues in a way that even I can swallow: from a practical and often data based perspective. Their article on farm-raised fish was a breath of fresh air in the sea of the usual media panic. If you are interested in this issue, it's a very worthwhile read.