{"id":574,"date":"2008-10-01T00:21:37","date_gmt":"2008-10-01T07:21:37","guid":{"rendered":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/?p=574"},"modified":"2012-03-19T15:31:34","modified_gmt":"2012-03-19T22:31:34","slug":"paul-newman-in-the-new-york-times-food-section","status":"publish","type":"post","link":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/2008\/10\/01\/paul-newman-in-the-new-york-times-food-section\/","title":{"rendered":"Newman&#8217;s Own makes the New York Times food section"},"content":{"rendered":"<p><a href=\"http:\/\/latimesblogs.latimes.com\/dailydish\/2008\/09\/bidding-farewel.html\" target=\"blank\"><img src=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2008\/10\/paul_newman_daily_dish.jpg\" img class=\"alignright alt=\"Daily Dish blog\" \/><\/a> I&#8217;m relieved to see Kim Severson&#8217;s article,  <a href=\"http:\/\/www.nytimes.com\/2008\/10\/01\/dining\/01paul.html?_r=1&amp;ref=dining&amp;oref=slogin\"><em>And Then There Was the Food<\/em><\/a>, addressing Newman&#8217;s Own&#8217;s contributions to the food world in <em>The New York Times<\/em> food section today. The <em>Los Angeles Times<\/em> food section disappointed as far as Paul Newman or Newman&#8217;s Own. At least Newman made their <a href=\"http:\/\/latimesblogs.latimes.com\/dailydish\/2008\/09\/bidding-farewel.html\" target=\"blank\">Daily Dish<\/a> blog.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[97,4],"tags":[108,107,109,100,101,106,98],"_links":{"self":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/574"}],"collection":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/comments?post=574"}],"version-history":[{"count":13,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/574\/revisions"}],"predecessor-version":[{"id":1095,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/574\/revisions\/1095"}],"wp:attachment":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/media?parent=574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/categories?post=574"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/tags?post=574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}