The Food Maven Diary
[Archives]
My resignation from WOR
Dear Friends,
I promised you a Hungarian goulash recipe, but instead, for today, you are getting notice of my resignation from WOR.
This is a good thing for me. I am pursuing other broadcast opportunities, while I will continue to teach cooking in the metro area, conduct my culinary vacations in Italy (we still have room in December … click on Cook At Seliano on the navigation bar to the left), dabble in consulting work, and write. The only thing I am certain to miss is you, my wonderful audience. I have always said that the most gratifying thing about my job is that my audience is the nicest and smartest in talk radio.
I hope you will stick with me, and keep a look out for my appearances and classes, and of course my re-appearance somewhere else on the radio dial. I will be able to meet many of you this November and December, when I will be appearing all over the metro area at bookstores, cooking schools, cookware shops, and at many other parties and events to celebrate the publication of "Arthur Schwartz's New York City Food,"which just got a new subtitle: "An Opinionated History and More Than 100 Legendary Recipes."
Can you do me a favor? Pass around my web address (arthurschwartz.com or thefoodmaven.com) to your friends and family who were listeners. Now that I will have some more time to do it, I will be writing more for this website, posting recipes and information in the "Diary" section – here. I am also developing a new restaurant section and more Italian travel info). If you have questions (or comments)– some of which I should have time to answer now, right here – please send them to MavensMail@aol.com
Tomorrow, the goulash recipe I learned in Budapest. It really is very, very delicious.
