Leite’s Culinaria and EAT FEED join forces to create

fellow member of the new media, I’d like to point your attention to the latest program from the Eat Feed Network, Now Serving. It’s a podcast all about food news and trends with in-depth interviews with famous food personalities and great food writing from the passionate foodies at Leite’s Culinaria (www.leitesculinaria.com). The show launched last month and we’d love to attract your trained ear as a member of our audience. Hey, if you like what you hear, maybe you’ll even share it with your circle of foodie friends.

I’ve included the press release, but the easiest way to check out the first episode is to subscribe via iTunes or visit the show’s website www.nowservingradio.com.


Please send us any comments, suggestions, or thoughts.


Thanks and enjoy!

Erica Hennings

Marketing Assistant

FOR IMMEDIATE RELEASE

Contact:

Mia Littlejohn

(312) 324-0142

mialittlejohn@eatfeed.com

www.nowservingradio.com

Leite’s Culinaria and EAT FEED join forces to create

NOW SERVING—A NEW FOOD PODCAST


CHICAGO, IL — June 18, 2007 — On Friday of last week, Eat Feed (www.eatfeed.com) and Leite’s Culinaria (www.leitesculinaria.com), two of the Internet’s most popular and critically acclaimed food-related Web sites, launched Now Serving, a new food podcast that combines the best of both sites—Eat Feed’s in-depth interviews and Leite’s Culinaria’s award-winning food writing.

“It was a natural fit,” says David Leite, cohost of Now Serving and publisher/editor-in-chief of Leite’s Culinaria. “When you look at what we offer our readers and what Eat Feed offers its listeners, we knew that together we had the goods to create a different kind of podcast format.”

“I think the show feeds two current passions,” says Anne Bramley, Now Serving’s other host, and co-founder and executive producer of the Eat Feed Podcast Network. “The desire to more intimately know about the people shaping the contemporary food world and the increasing demand to experience food in a more entertaining and literary format rather than the strictly hands-on, recipe-driven model often found on TV.”

Together Bramley and Leite have created a format for the podcast that includes discussions between the hosts about some of the interesting food news of the day; probing interviews that introduce the people shaping what, why, and how we eat; and audio essays, commentaries, and op-eds that explore the sheer pleasure of food and eating in all its forms.

The inaugural show, which is sponsored by Le Creuset, includes an interview with the venerated chef, cookbook author, and TV personality Jacques Pépin and an essay on the perils and passions of New England grillers by food writer and restaurant reviewer Elissa Altman. Future episodes include interviews with, among others, Julee Rosso and Sheila Lukins, authors of The Silver Palate Cookbook, now celebrating its 25th anniversary, as well as an essay about supertasters and an ode to the carnality of meat, both sexual and comestible.

“I’m very optimistic about the podcast,” adds Bramley. “Given the listener stats in the first few days, we fully expect Now Serving to surpass even our most popular series.”

To listen to the show, or to subscribe to its feed, visit www.nowservingradio.com or browse iTunes for Now Serving in its podcast arts directory.

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The original Eat Feed podcast launched in January 2005 and has since expanded into a network that includes three of iTunes’ Top 100 food podcasts. Eat Feed’s unique approach to food has been featured in press as varied as Cooking Light, Saveur, and the BBC. Leite's Culinaria is the only Web site ever to be honored with a James Beard Award, one in 2006 and another in 2007. It has also won a 2006 Food Blog Award as well as the 2005 World Food Media Award for Best Food and/or Drink Web Site. The site's writers have been featured in Best Food Writing in 2001, 2003, 2004, 2005, 2006, and 2007.

For more information on Now Serving or to schedule an interview with Anne Bramley or David Leite, contact Mia Littlejohn at mialittlejohn@eatfeed.com.