Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

vivian darkbloom

vivian darkbloom


missing link

if you've been reading those (esp RFT) you're getting some of the latest info, Sauce magazine and Feast (a Post subsidiary) are other sources. Ann 'Lemons' Pollack is well connected and active with her blog
http://stlouiseats.typepad.com/st_louis_eats_and_drinks_/
STL is a fairly small city (or a really big town) and the personal connection can be key. as a friend who moved back after many years away remarked "after a few months ya meet enough people that nobody is more than 2 degrees of separation"  so knock on doors. there is a lot of interesting stuff going on these days. I can't speak to the prevailing wage.

vivian darkbloom

vivian darkbloom

if you've been reading those (esp RFT) you're getting some of the latest info, Sauce magazine and Feast (a Post subsidiary) are other sources. Ann 'Lemons' Pollack is well connected and active with her blog.  STL is a fairly small city (or a really big town) and the personal connection can be key. as a friend who moved back after many years away remarked "after a few months ya meet enough people that nobody is more than 2 degrees of separation"  so knock on doors. there is a lot of interesting stuff going on these days. I can't speak to the prevailing wage.

×
×
  • Create New...