Eating Well Magazine

Sarabeth Matilsky
July 24, 2002

Eating Well bills itself as "The Magazine of Food and Health."

"Imagine," advertises the website, "delicious recipes that always work. Nutrition advice that is clear, candid and trustworthy. Page after page of food facts, new ideas, insights and brilliant color images to whet your appetite and fuel your interest in truly good food." It's one of those rare instances when the marketing claims are also true. The charter issue of the ad-free incarnation of Eating Well is chock full of interesting, well-written articles that don't assume that it its readers are ignorant or in search of yet another generic article entitled "Get Healthy in 6 Days and Lose Weight Overnight!"

Instead, in the Summer 2002 issue, Eating Well writers offer insightful essays about the science of chili peppers, traditional foods of the Greek islands, and the ways in which food industries influence governmental policies. Each gloriously ad-free page is illustrated with high-quality photographs and drawings—and of course, there are plenty of recipes.

The magazine doesn't try to pigeon-hole itself. It is not exclusively vegetarian, it recognizes that everyone's eating style and preferences are different, and its writers do not profess to be gurus. Small things, perhaps, but also rare accomplishments in considering the proliferation of egotistical and hype-filled publications. Let's hope they keep up the good work!

To subscribe or request a free sample copy of Eating Well Magazine, visit eatingwell.com.