The End Of PRK As We Know It

Photo: Jon Ashcroft/Flickr

Dear Readers:

I am writing to let you know that this post will be the last at Public Radio Kitchen. We are shuttering the storefront, so to speak, and saying goodbye.

Here is WBUR’s formal statement about the reasons behind this decision:

While PRK won’t be updated as a daily blog, WBUR is committed to keeping the Public Radio Kitchen warm. We’d like to thank Sue McCrory for all her great work building the PRK community. WBUR will continue to bring you the latest food news, trends and dining discoveries in and around the Boston area. You’ll find this coverage on Radio Boston, Morning Edition and All Things Considered and, starting this summer, you’ll find lots of new offerings at wbur.org.

Beginning Monday, July 1, PRK will no longer appear on the homepage of wbur.org. However, all our past content will continue to exist in the digital space — as archived material searchable by you, our readers and fans.

Want to find a post?

  1. Go to wbur.org and search using obvious key words.
  2. Search using the author’s name. Can’t remember who wrote the piece? Google “Public Radio Kitchen,” click on “About Public Radio Kitchen” (in the sidebar to the right) and search through the names of our contributors to jog your memory.
  3. Use our Categories (also to the right) if your most obvious google search techniques fail.

On a personal note, I’d like to thank the many contributors who wrote fascinating and entertaining posts for PRK over the years. Special thanks go to Sarah Kleinman, Alex Loud, Annie Fishel, Kathy Gunst and Susanna Bolle, all of whom contributed for a final time this past week. Warm gratitude, too, to past contributors Anastacia Marx de Salcedo, Ilene Bezahler and Meryl LaTronica. You were some of the first voices to enrich this space.

And where would we be without our interns? Jamie Lutz, Anna Thorup, Elizabeth Hathaway and Katie White each wrote some of our most popular items to date. Click on their names to read those posts — or to re-read them, as the case may be.

Speaking of which, what were the most popular posts, ever, at Public Radio Kitchen? Anastacia Marx de Salcedo wrote one: What Not To Get The Cook On Your List. I, Sue McCrory, wrote the other: The Makings Of A Bad Mormon Dessert.

All of this said, I am truly indebted to three of my WBUR colleagues, each of whom innovated, improved and supported Public Radio Kitchen from beginning to end: multimedia producer Jesse Costa, Director of Social Media Robin Lubbock and Radio Boston producer, Jessica Alpert. Kudos to you. This was meaningful, and fun.

As for me, you can reach me @suemccrory on Twitter or via email SueMcooks@gmail.com. Please stay in touch!

The last word: none of us mentioned above would have had a forum in which to think, write and share if it weren’t for you, PRK’s followers. THANK YOU for reading PRK, coming back to it week in and week out, and for showing your interest in food as a topic of critical interest and worth. Even if Public Radio Kitchen isn’t, food news is indeed here to stay.

 

4 thoughts on “The End Of PRK As We Know It

  1. Lisa

    Such a shame! At one point the other day, I noticed that PRK was missing from the front page and wondered what was going on. I was ready to send an email!!

    I love the other NPR food shows and websites too, but PRK was special because it was local. I will really really miss it. It was a special daily read.

    Thank you to everyone who made this a wonderful place to visit and was so welcoming to Boston’s food community.

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