Word: editor
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Dates: during 1970-1979
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...subject of religion is "the only one that capable people really care for." Our readers certainly do: our mail shows consistently that they have strong, informed views on religion. This week's cover story, "The Evangelicals," concerns the fastest-growing religious movement in the U.S. today. For Religion Editor Richard N. Ostling, the assignment involved an unusual degree of personal engagement, because he is an Evan gelical. "Being religious gives you a basic interest," says Ostling. "But you have to be objective, which in my case means writing about Evangelicalism as if it were Hinduism...
...death is a loss to understanding," wrote Editor Harold Evans in the Sunday Times, where Holden spent twelve of his 24 years as a journalist. Evans dispatched five reporters to the Middle East to look into Holden's death. In Cairo, Egyptian Interior Minister Nabawy Ismail took charge of the case at the insistence of President Anwar Sadat. Neither Egyptian officials nor Holden's colleagues know why he was killed. But most people familiar with the case agree on one point: the motive was probably not robbery...
Sojourners of Washington, D.C., a radical Evangelical magazine that jousts with the conservative Establishment voice, Christianity Today, extends the worry. "The Evangelical movement," complains its editor, Jim Wallis, "is presented in terms of what Jesus can do for me. It calls many to believe and few to obedience." Yet along with the hot-selling books that deal with psychological fulfillment or sexual liberation (within marriage), the movement is producing such challenging studies as Rich Christians in an Age of Hunger by another New Evangelical, Ronald Sider of Eastern Baptist Seminary. Sider makes a strong biblical case for a life...
Says Craig Claiborne, food editor of the New York Times: "Gourmet cooking at home is a movement that has arrived. Samuel Johnson's statement, 'A man seldom thinks with more earnestness of anything than he does of his dinner,' is suddenly becoming true in America. People are much more serious today about the quality of their lives, and their pleasures nowadays have to do with the quality of their lives." In Atlanta, says Jean Thwaite, food editor of the Constitution, "it's a real challenge and a status symbol to come up with something your company hasn't tasted before...
Some critics claim that the only cook who really needs a food processor is one who must feed a dozen lumberjacks three times a day. Others say they actively enjoy chopping and slicing. But James Beard, an early convert to the processor-and co-editor of a recipe book distributed with the Cuisinart-scoffs at "kitchen snobs who will not accept modern technological perfections. I'm perfectly certain were Escoffier or Montagne alive today, they would be happy to use a food processor." Indeed, many serious cooks say that short of a Bocuse in a bottle, the best friend...