"it's just like meat"

http://dinersjournal.blogs.nytimes.com/ ... gazine/?hp

It's the thought that counts

http://dinersjournal.blogs.nytimes.com/2011/04/14/meat-discovered-in-meatless-magazine/?hp

I don't know if you saw this, Dale, but the lone comment at the end of the article is by our old afw colleague Shaun Eli (Breidbart) of BrainChampagne. As for the "scandal," it's quite in keeping with my overall opinion of vegans, and that's all I should probably say

Mark Lipton

Seems to me that the use of stock photographs is not all that bad for a small publication that can't afford the cost of a food photographer (not to mention the stylists that go along with the photographer). Their big problem was in not being upfront about this from the start. As always, the cover-up is worse than the crime.

It is flat out lying, period! If a recipe is posted and a picture added, the picture should depict exactly what is in the recipe.

Food photographs are sometimes rather tricky. I recall some years ago doing a studio/kitchen shot of peach Melba. The ice cream kept melting too rapidly, the whipped cream kept falling. Solution - instead of vanilla ice cream we used margarine and in place of the whipped cream Gillette foamy shaving cream. Great photo!

Is that what is meant by a "food stylist" ? (Note that my favorite fish cookbook was written by a woman who calls herself a food stylist, so it's not a slur just a curiosity.)

Actually, professional food stylists and those photographers that specialize in culinary photography can be a remarkably talented group of people. Alas, though, getting your plating to look precisely like those illustrations is pretty damned difficult.