A Soup to Make You Feel You're in the French Countryside
- Newsletter puff piece masquerades as culinary journalism
- Instructions on how to blend herbs for the ultra-wealthy
- Author promotes upcoming cookbook while lecturing on environmentalism
- Supermarket produce rebranded as 'foraged' greens
Advertisement | Scroll to Continue
Brief Summary
The New York Times Cooking newsletter takes a break from actual news to offer readers instructions on how to blend basil and make soup with store-bought chard. The author attempts to romanticize the act of grocery shopping as a rustic French foraging experience, while simultaneously plugging her upcoming 47th cookbook.
Why This Matters
This story has zero impact on your life unless you are looking for a way to waste your Sunday afternoon making soup that tastes like a chore. It serves as a reminder that major media outlets are increasingly using their platforms to push lifestyle content and personal brand books rather than substantive reporting. You are better off buying a can of soup and spending your time on something that actually matters.
You Might Also LikeAdvertisement