Introducing the new megnut.com

You may have noticed that for some time now, this site has been more and more focused on food. Following my heart has led me to kitchen work (From geek to chef) and then back to more technology (Returning to tech? Sort of…) and now to a technology food combination. Today I'm happy to announce that megnut.com is going 100% food and that I'll be devoting myself to it full-time.

I'll be updating (week) daily not only with links but also more original content. You can see the new feature section in the upper right hand corner of the home page. I'm going to try to do regular features on a variety of topics. And I'll pursue whatever else interests me in the world of food — reviews of meals perhaps, recipes, book reports. Mostly it's just going to be an experiment, an outlet for me to follow my food passions wherever they take me.

It will probably take a couple days to work out the kinks with the new design, so if you have any problems feel free to email or comment and I'll try to get everything fixed up right away. The non food-related content has moved to http://meg.hourihan.com and old links should redirect to the new site. I can't promise a lot of updates on the personal blog, but I'm sure there will be some as the non-food urges strike.

Since 1999 this site has been a wonderful outlet for me. It's provided a way for me to learn more about myself, and a means for me to meet and connect with other people. I'm excited for that to continue as I explore the world of food, and I'm looking forward to sharing it with you. Thanks for reading and I hope you enjoy the new megnut.com.

PS If you're reading this post in a news reader, you should really come on over to megnut.com and check out the new design!

PPS Thanks to Jason for the nice design!

Important food personages names mispronounced

Speaking of Ruth Reichl, it turns out I've been mispronouncing her name for years now. On Monday evening I went to a talk at the 92nd St Y between Reichl and Michael Pollan (more on that later, when I get a chance to write up my notes…) and the introducer spoke about how proud she was to have Ruth RYE-Shul participating. RYE-Shul?! I've been saying RYE-Kull! But here it is, confirmed in this very handy-dandy Chef Pronunciation Guide from the Gentleman Gourmand. Also Chicago's Alinea restaurant has a chef named Grant Achatz, pronounced "ACK-ETZ". And I've been mumbling "Ah-Shaats". Ay ay ay! At least I know how to pronounce Ferran AdriĆ”, thank you Spanish classes.