Silver Spork News 2.0


Silver Spork News entered my life when I needed stability. I was wandering the streets of Manhattan lost in some mental maze when those holy Spork gods plugged an idea into my brain.

We’ve done a lot since then. Our staff continues to change and grow, as does our readership. With this new site, we hope we’ve adapted to the needs of the many and created something that will foster that sense of community and growth.

Staff members have a personalized team page now. Just head on over to The Team and click on whoever you like. Along with the old bio, we now have their articles populating at the bottom of the screen. It’s a great addition to the site. Unless their staff bio is terrible, and then it’s just an okay addition to the site.

The front page continues to show our most relevant content, but by using the Menu Bar at the top, you can much more easily find the recipes or news that you’re looking for. And those sexy drop down menus? Courtesy of Lian Weinstein. We’ve added a better interface for our social media, so don’t forget to hop on over to Facebook, Instagram, and Twitter to keep yourself up-to-date.

Silver Spork News has come a long way from being just a desperate man’s last chance. Now it’s a community of like-minded people who want relevant food information delivered in our sporky way. With the second coming of Silver Spork News we will continue to showcase great writing, art, and photography. We’ll also continue to showcase the Oxford Comma since the Spork team will crucify me if it’s removed from the style guide.

But since our readers deserve efficiency we would like to continue improving. As with all new endeavors feedback is greatly appreciated. I studied English in college, not how to build kickass food websites.

Over the past few weeks the team has been doing their best to break the site so we could fix any early onset problems, but it’s still not perfect. We’re working on some colors, metadata, and formatting (ya know, little things). But if something isn’t working, send us a message on the Contact Us page. Even if you just have some suggestions send ‘em our way. We’d love to hear what you think.

But if the contact page goes down, God help us all.

Happy Sporking,

Ian Sims
Editor ‘n Chef
Silver Spork News