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>Took about 1.1 seconds to Google this from Culinary >Media Network: > >"A Harvard graduate, China also studied the culinary >arts via Le Cordon Bleu's program at the Pennsylvania >Culinary Institute." > > > > > >>They should have hired someone with more experience >>and not just some kid. Seems if you have a Master's in >>anything you are more employable by the PG even though >>an MA doesn't show anything so far as journalistic >>competence or even writing skills. Just what are Ms. >>Millman's credentials for her position? I have yet to >>see anything on the paper's website indicating any >>qualifications at all. That's why a suspicion exists >>she's somebody's friend or relative. Again, had they >>gotten a real "star" dining reviewer to replace >>Downer, no one would be raising the issue. >> >>But they didn't. >> >>>I agree that features duplicates much of what is >>>available from national media or from colleagues >>>elsewhere at the paper. Movie reviews are an obvious >>>exammple. But restaurant reviews are exactly the sort >>>of thing that local news sites should provide. It is >a >>>distinctly local service that makes sites like the PG >>>valuable. Lots of people are looking for ideas for >new >>> places to eat; in that light, even a bad restaurant >>>review can be helpful. China might not be the best >>>reviewer in the world, but she's not that bad either. >>>Give her a chance to grow into the job. >>> >>>>I think it's because the PG management shows bad >>>>judgment in going from one bad dining critic, >Downer, >>>>to another who while younger is just lousy in a >>>>different way. Trib has a bad feature section but >>>>outguns PG on restaurant reviews hands down. PG >>thinks >>>>they need all these high-falutin' types. Why's a >>paper >>>>losing this money filling positions as if all's >well? >>>>Some dailies in less trouble than the PG are >slashing >>>>feature coverage even movie reviewers and so forth. >>JR >>>>Block is obviously in some kinda denial. I would not >>>>have wasted money filling that position when Downer >>>>left. As many people care about restaurant reviews >as >>>>care about Rawson's theater critiques. >>>> >>>>>I can't understand the level of vitriol directed at >>>>>China Millman. She's certainly not my cup of tea, >>>>>necessarily, but I don't get why her writing is so >>>>>objectionable, or why she takes so much heat on >this >>>>>board. She's far from the worst writer at either >>>>>paper, and she is writing features, for goodness >>>sake, >>>>>not political analysis. Lighten up. >>>>>There are much more deserving targets on which to >>>>>focus your irritation, to be sure. >>>>>And no, I'm not China, and I've never met her or >>>>>worked with her. >>>>> >>>>> >>>>> >>>>>>It only took one and a half graphs for China >>Millman >>>>>>to insert herself into the story this time. >>>>>> >>>>>>She writes in Sunday's paper, "Still, Bourdain's >>>>>>extended description of his own food television >>>>>>hierarchy, combined with the timely kickoffs of >new >>>>>>seasons of Bravo's "Top Chef" and Fox's "Hell's >>>>>>Kitchen," got me thinking." >>>>>> >>>>>>Oh, did it get YOU thinking, China? It made YOU >>>>think, >>>>>>huh? >>>>>> >>>>>>Can you please try to get through a few graphs >(let >>>>>>alone a whole piece) without using the following >>>>>>words: Me, my or I? >>>>>> >>>>>>On top of that, when was Anthony Bourdain in town? >>>>Two >>>>>>weeks ago or so? Why a story now? Were you busy >>>>>>regaling us on why Pittsburgh establishments will >>>>>>never be as great as their counterparts in New >York >>>>or >>>>>>San Fran? >>>>>>Is that why it took weeks for a follow up on >>>>Bourdain? >>>>>> >>>>>>For the life of me, I have no idea what anyone >sees >>>>in >>>>>>China Millman except, of course, herself. And, oh >>>>>>yeah, she'll tell you about it.

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