If you haven’t heard about Medium yet, don’t be surprised if links to the site start filling up your social media feeds very soon. Launched by Twitter cofounder Ev Williams, the new venture is looking to shake up the digital publishing game, providing a space for long-form writing that is somewhere between a blog and traditional website—content is contextualized around topics and doesn’t rely on single authors publishing a barrage of material, but the barrier to entry is lower than publishing through traditional channels. Sound confusing? It’s really not once you go check out the site. As the mission statement on the site puts it:
How it will evolve is anyone’s guess, but the emphasis on quality is refreshing in an age of more-is-better-especially-if-it’s-about-Lady-Gaga journalism, and so far, we’ve been pretty impressed with a lot of the food-related content being posted from some familiar names. To get you started in the world of Medium, here’s some stuff worth checking out:
- Book excerpts: There are some majors food authors who have excerpted their new books, including Michael Pollan (Cooked: A Natural History of Transformation), Lucy Knisley (Relish: My Life in the Kitchen), and Mary Roach (Gulp: Adventures on the Alimentary Canal).
- There’s a whole section of the city devoted to “Coffee Tales.” There, you’ll find an essayistic ode to diner coffee, as well a guide to making good coffee on a budget.
- Another section—curated by Jenni Avins, who once wrote for FWF about eating bobcat—called “Food for Thought,” which covers eating, cooking, recipes, and philosophizing about food. Here, you’ll find one story weaving together the many strands of world history that ultimately led to the creation of Coca-Cola. Oh, and there’s a pretty badass-looking recipe for hot sauce.
- Novelist Kate Christensen’s literary investigation of that delicious symbol of life, the egg.
If you’re into #longreads, Medium might be your new favorite website. What are your initial impressions?