Last year, we gave a big Christmas gift to the internet:
. The November issue—the Thanksgiving issue—was released, but the December issue was sacked. As far as I knew—as far as almost everybody knew—whatever unpublished materialSo I took the folders from my coworker's hands with a little bit of ceremony, puffing out my cheeks as if to say,. Then I stuck the papers into a desk drawer, locked it, and barely thought of them again.
Oh, I guess I remembered them sometimes. Once a year I’d flip through and fantasize about publishing them in some grand fashion: A microsite! A one-time magazine! An event...in space! But after a few hours of daydreaming, the files would be back in their drawer.Anna Stockwell . We’d been tossing around ideas for our annual holiday menu, so I suggested Anna cook through the Christmas menu in the stack. ”Just once,” I said. “Just to see what happens.” If the recipes didn’t work, or we didn’t like them, I’d walk away from the papers for good.
But of course they worked, and of course we liked them. “We went to a lot of trouble to test the recipes, taste the recipes, blind-taste the recipes,”, told me. I had tracked Chou down in Los Angeles, where she was on set for a food styling gig. I told her we were about to publish her Christmas menu from the never-published December 2009 issue—not that I expected her to even remember it.
“I remember it very well,” she said. It was the last menu she developed before leaving the magazine in early 2009, a few months before the magazine closed. “I knew I was leaving the country for China. I knew from that point on I was going to go into Asian food for the rest of my life. But I didn’t want to pigeonhole myself.”
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