New Times has an immediate opening for a food critic/blogger. We’re seeking a stylish, opinionated writer who can produce a weekly review for print and multiple daily posts for our Chow Bella blog. The ideal candidate will have an extensive knowledge of food, experience writing about restaurants, and knowledge of web publishing. This is a full-time, salaried staff position with benefits. Interested and qualified applicants should send a cover letter, a résumé, and published clips to new-times-food- critic@newtimes.com.
Dear customers, thank you for your support of our company.Here, there's good news to tell you: The company recentlylaunched a number of new fashion items! ! Fashionableand welcome everyone to come buy. If necessary,welcome to :===== www. soozone.com========
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FUCK WORK, you cant fire me i quit. lets go surfing then pick up som beach bunny surf chicks at the beach and fuck um good instead. WORK SUCKS YOU CAN HAVE IT.
I'd guess the management is hard to work with, but Michelle quit for a better opportunity, it seems.
Why did Michelle Laudig quit?
And come to think of it, what REALLY prompted the departure of John Dickerson, Steve Jansen and Lilia Menconi as well?
Word around the New Times offices says that if you take the job, your boss will be let's just tactfully say, "difficult to deal with" and leave it at that.
Logic dictates that Bloggers & Interns do not a staff make, but Managing Editor Amy Silverman is doing her best/worst to buck that theory. Good luck, new hire.... you'll need it.
respectfully,Wayne Michael Reichhttp://www.WayneMichaelReich.c...
Give the job to the current music editor.....the chances are excellent that he know more about food than he knows about music.
so another pretentious article to stimulate your readers who can't afford to eat at these places. nice.
lol, most of the restaurants discussed aren't super pricey at all...they are just either new, or featuring something different, or switching chefs. Don't be ridiculous. Just eat at Red Lobster a few times less a month and try a decent local restaurant once or twice. It's about choices.
Maybe it will stimulate you enough to improve your skill set enough to qualify for more than $10/hr jobs and the dollar menu at McDonalds?
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