The Nibble

THE NIBBLE was born of the need to know. In New York City—arguably the food capital of America, with hundreds of specialty food stores, more than 30 food-specific newsstand magazines, the eagerly sought Wednesday “Marketplace” food section of The New York Times, and the entire Internet at our disposal—there was no source of information about specialty foods. It was hunt and peck: choose something from the shelf and hope it was good. This is what we learned, after years of intrepid searching...after buying everything on every shelf...after reading every trade and consumer news source...after tasting our way through many food industry shows: We know that high price and beautiful packaging do not necessarily equal the finest quality; and not every product carried by the “best” stores is the best of breed. Many superior products never make it onto the shelves at all, because they are made by small producers who don’t have the time or money to market to big city stores. Yes, there are some very fine products in your local markets; but there are others you must click to, or phone for. And unless someone tells you about them, you probably will never find them. We began to e-mail our favorite product “finds” to our foodie friends several years ago. Those e-mails grew into THE NIBBLE newsletter; and many nibbles later, the newsletter begat this online magazine, which publishes a 200-page issue every month. We still e-mail the Top Pick newsletter each week. Source

Outlet Details

Scope Consumer
Language English
Country United States of America
UVMs Request pricing

The Nibble Journalists