business news in context, analysis with attitude

Cookbook author and celebrity chef Rachael Ray was profiled by ABC’s “Nightline,” and she suggested that unlike many others in her profession, she has always been focused on “affordable, accessible” meals, and that her business “is built for a recession.”

"The magazine, the daytime show, we've always tried to write affordable, accessible [recipes]," Ray told “Nightline.” “Those are key words for us, and I do mean us, a huge staff of people at the magazine who love to cook affordable, friendly food that helps families eat better for less. So I think this is really a time for all of our team to shine. ... You know, food is such -- it's a hug for people."

It must be working: “Nightline” reports that Ray’s daytime talk show “is about to tape its 500th episode and there are 190,000 people waiting for tickets.”

KC's View:
Good food is too often thought of as being something beyond the reach of ordinary people….and that average folks have to put with mediocre sustenance.

Which is, of course, nonsense. Yesterday, there was a piece in the New York Times that we took note of, suggesting that even the gourmet magazines were using the b-word (“budget”) and finding new uses for leftovers.

You sense a trend here?

I sort of like the idea that Rachael Ray is unapologetic, even for the things that she’s been roundly criticized for…like her endorsement deal with Dunkin’ Donuts, which some thought was on the wrong side of the obesity debate.

"I'm an all-things-in-moderation kind of person," she told “Nightline.” "I do eat a warm donut occasionally. I especially enjoy a cider donut when I'm apple picking. I don't think there's anything wrong with that."

That’s as good an eating philosophy as I can think of.

Besides, I really like her cookbooks.