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Sam Sifton Dishes

sam-sifton-unmasked.jpgIn an interview with Forbes, New York Times critic Sam Sifton talks about what he doesn't like about the job: "... I do not like not being a regular somewhere. Other than indigestion and the threat of gout, it’s the one substantial downside of the job." (His predecessor Frank Bruni expressed similar misgivings.) We also learn that Sifton is working on a Thanksgiving cookbook, "a book that will help save America from dry turkey and nasty stuffing." Suggested titles: Sam Sifton Saves Thanksgiving or A Very Sifty Thanksgiving. [Forbes]

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