![]() ![]() The West is still on fire, and coronavirus continues to stalk the nation, particularly the Upper Midwest. Throughout the turmoil of the past few months, Sifton, 54, has settled into a stream-of-consciousness style of food writing for his popular newsletter with a tone of ironic detachment and dark humor.Īn example from October: “Good morning. Following an exodus of video talent, Bon Appétit has since hired a Black editor and diverse cadre of new chefs. In June, Bon Appétit editor Adam Rappaport resigned amid backlash about inclusivity and pay disparities in the magazine’s high-profile Test Kitchen video series. The inequality and lack of diversity in the media business broadly - and in food media specifically - has become a central topic. (Cooking is included in Times print subscriptions and “all access” digital plans).Īt the same time, a cultural reckoning on race following the killing of George Floyd last May has forced the Times, and NYT Cooking, to confront its shortcomings. During the first six months of the year, the Times brought in $24.1 million in revenue to its standalone subscription products, which includes Cooking, Crossword, and audio products, compared to $15.7 million during the same period last year. ![]() Monthly uniques to Cooking have surged 66% from the same time last year. The NYT Cooking newsletter (produced four times a week with a fifth of roundup recipes) has 4 million subscribers and is the second most popular newsletter at the paper. While many media operations are flailing, the ongoing coronavirus pandemic has been a boom time for the six-year-old NYT Cooking, a key part of the Times’ overall strategy to grow its subscriber base, expand its product offering beyond news, and diversify its revenue streams. It’s human nature to want to nest and make delicious things when the news outside is frightful.” Students should contact NY Times Customer Support for academic subscribers at call 80, or use the New York Times contact us page.“When life is difficult, when the news is bad, when terrible things happen, our numbers go up,” said Sam Sifton, the founding editor of NYT Cooking and an assisting managing editor at the Times.Continuing students with a change of graduation year should follow up directly with the New York Times to extend access.In such cases you will need to log back into using the email address and password that you used when you created your account. This may be because your browser may clear its web cache/history if it is set to do so.Why am I asked to log in on some occasions and not others? Mobile apps are supported by most devices.Passes provide access to NYT apps visit /mobile to download.Yes, as long as you have previously activated your Pass using the links in the "Creating Your Account" box to the left.Ĭan I access The Times from my mobile device?. ![]()
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