Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her
reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on
Plonk ($12 and under wines) appears on the last Wednesday of the month.
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« Time to say good-bye | Main | Just dessert » Friday, April 27, 2007Alison, farewellThe Globe's restaurant critic, Alison Arnett, signed off a little while ago. She wrote her last review in yesterday's Calendar and next week, she'll tell Food section readers what reviewing was really like. Alison had a long career at the paper in the news department before she began reviewing. She worked all the odd shifts that those jobs required (like 5 p.m. to 1 a.m.) and made important decisions about what went into the paper. She's a news junkie, reads three papers a day, checks the wires for breaking stories, and keeps up on everything that's happening around the world. She is also an exercise buff. After all, if you eat out that often, you've got to work it off. So she walks, logs a couple of miles a day on an elliptical trainer, does hundreds of sit-ups, and takes weight classes and pilates classes. She's very fit! Alison is also a dear, generous, loyal friend, who sat beside me for 15 years. I counted on her remarkable memory and keen eye to tell me about chefs, restaurants, food all over the city, in-fighting (yes, there is some!), the latest rumors, kitchen changes, and anything else we needed to know to keep the Food section fresh. Some years ago, when Alison first began reviewing, someone phoned the Globe to tell me that he knew what was really going on here. I was using the alias Alison Arnett to write reviews! Well, sir, we worked closely together, but we're not the same person. She's off on another adventure and I'm at the paper. And I'll miss her! Happy trails, Alison, with warmest wishes from the Food staff. Posted by Sheryl Julian at 02:36 PM
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