“In prison, everything that happens feels like part of our punishment,” he writes. “Over the last year, that has included living through a pandemic while behind bars.”

He provides: “As the lawyer and human rights advocate Bryan Stevenson has written, we are ‘more than the worst thing we’ve ever done.’ That’s the ideal. Yet the worst thing we’ve done is part of us, too; we are the sum of all our deeds. I murdered a man, and I sometimes feel that the act did diminish the value of my own life. I sometimes feel that I am less deserving of the vaccine than an innocent person.”

Jane Nickerson made Craig Claiborne doable and put the cheeseburger on the map, writes Sam Sifton, the meals editor at The Times. This is an excerpt.

In 1947, Jane Nickerson broke information of an innovation on this planet of hamburgers: the cheeseburger. “At first, the combination of beef with cheese and tomatoes, which sometimes are used, may seem bizarre,” she wrote in The Times. “If you reflect a bit, you’ll understand the combination is sound gastronomically.”

Two years later, she launched Times readers to the idea of “food writers” in an article a few press luncheon aboard the ocean liner Ile de France. She introduced green-goddess dressing to The Times, and steak Diane. “These recipes, these stories, Craig Claiborne — they don’t exist without Jane Nickerson,” mentioned Kimberly Voss, the writer of “The Food Section: Newspaper Women and the Culinary Community.”

Nickerson ran the meals desk of The Times from 1942 to 1957 and shepherded Times readers via the austerity of wartime rationing and into the affluent financial system that adopted, with lots of and lots of of stories articles, restaurant critiques and recipes that proceed to resonate at present.

“It was Nickerson,” the meals historian Anne Mendelson wrote in a 1990 evaluation of a revised version of “The New York Times Cook Book,” “who was chiefly responsible for the national prestige enjoyed by Times food coverage when Claiborne succeeded her.”



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