The Record picks a new food editor

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The food and entertainment editor of (201) magazine will replace Bill Pitcher as food editor at The Record of Woodland Park.


Susan Leigh Sherrill of Montclair told other writers on Friday she is the daily newspaper's new food editor, according to the online edition of The Paramus Post.

"We had a nice chat with Susan and were pleased to learn that she had just been promoted to food editor of The Record," Mel Fabrikant reported on the weekly's site.  

Sherrill opened Village Green Café and Caterers in 1989 in Ridgewood. In 2000, she sold the restaurant and embarked on a second career in community newspapers, becoming editor of  The Ridgewood News in the fall of 2001.  She later joined (201) magazine as food editor. 

The Record, The Ridgewood News and (201) are publications of North Jersey Media Group, which is owned by the Borg family.


Sherrill hasn't been listed yet on Page 2 of the Better Living features section in The Record. 

But her photo is shown on a blog she writes for NJMG. The newspaper employs a full-time restaurant reviewer -- a good thing, because if restaurant owners know Sherrill and give her special attention, any review she might do would be of questionable value to readers.

Her work appears online in the Table Talk blog: 
 
http://blogs.northjersey.com/blogs/tabletalk/  

What's wrong with these pictures?

Image by dougtone via Flickr

I was leafing through (201) magazine at Hackensack Toyota, where my car was being serviced on Thursday, when I came across the main article on food: elaborate dishes by chefs at five of Bergen County's best restaurants.

What's the purpose of such an article, which had mouth-watering close-ups of the food? Is it to promote the restaurants? Is it to inspire readers to go and order the dish, or to attempt to duplicate it at home? Is the magazine saying, Maybe you can advertise with us? Or is it the magazine's way of saying thank you to advertisers?

So I took a closer look. Four of the dishes employed seafood, but two used deep-red tuna that was cooked rare. Seems like a lack of coordination there, and tuna is a fish very high in harmful mercury. A third dish used salmon, but it was likely farmed salmon, which is artificially colored and often contains contaminants. The fourth dish was lobster in a creamy sauce.

I won't be running out to try any of these dishes. I cook seafood at home, using wild-caught fish low in mercury. Thanks (201), but no thanks. (Photo: A road in Bergen County.)