3.17.10

1.http://www.nytimes.com/2010/03/24/technology/24nintendo.html?scp=2&sq=March%2024,%202010&st=cse

A. For starter's, I LOVE the illustration that Time uses ( from Disneys rattatoui) The fact that Raymond Sokolov is retiring has become a HUGE news story. The article declares that "Real foodies should be concerned that critics like Sokolov are an endangered species. Their habitat — big-ticket, fine-dining restaurants — shrinks every year, encroached upon by gourmet hamburger joints, taco stands and various other chic, no-frills eateries." Restauraunt reviews are now being supplied by online message boards proclaims the goods and evils from a completely unbiased way.

B. According to the article "When you like a critic, you trust his judgment not because he has a doctorate in food letters, although such things do apparently exist. He's proved himself over a long period. You know what he likes or dislikes. You get him. Maybe you don't always agree; but when you're looking at getting a babysitter and maybe dropping three bills on dinner, you need to minimize risk." I think this is true of all journalism, which means that no one wants to read anything written by someone without experience, but you can't get experience until someone reads your stuff...catch 22.

C. When I think food critic I think Julia Roberts in My Best Friends Wedding drumming her type A nails on a crisp linen table cloth while a fully staffed wait staff sweats in anticipation for the telling moment when her stark countenance cracks in a telling expression. As glamorous (and fattening) as this job would be, I do not know that it is a very sound career path. However, from this industry we learn the essential practice of marketing ourselves as journalists to make our style relevant. I think I need to commit to putting out more information on a daily basis, constantly putting information before the public to get them hooked to my writing style so I have a job. Gaining a following is the secret to life, I am almost positive. Also, as col as being a food critic would be

2.http://www.nytimes.com/2010/03/17/technology/17privacy.html?scp=1&sq=March%2017,%202010&st=cse

Social networking is relevant topic that effects every industry from Chemistry to Cooking. This is also a good example of a great lead. This uses a version of the "shock tactic" that is really effective, also, he maintains the beautiful journalistic style of short paragraphs made up of short sentences. This article also uses good sources, the writer even tracks down a professor at Cornell and ends the article with a great quote from him. Nytimes in bomb.