We make sausage.
But we're thrilled to learn that our little six-month-old blog/food site is a finalist for a Golden Quill journalism award from the Western Pennsylvania Press Club.
The PGPlate food site, of which The Forks is right now the main attraction, is a finalist in the feature category of online/e-media in the 49th annual competition, which "recognizes professional excellence in written, photographic, broadcast and online journalism in Western Pennsylvania."
There are several categories for food journalism.
For daily newspapers and wire services, circulation 45,000-plus, the finalists are our own:
Bob Batz Jr., Pittsburgh Post-Gazette, “Is ‘in vitro meat’ moving closer to the menu?”
Gretchen McKay, Pittsburgh Post-Gazette, "Not grate: To cook meat directly on the coals is to 'clinch' and it's a cinch"
Gretchen McKay, Pittsburgh Post-Gazette, “When it’s cold, we make sausage: Local Italians gather to preserve meat as well as traditions from the Old Country”
(Last year, Mr. Batz and Ms. McKay also were pitted against each other in this category, so things could get ugly between them.)
For daily newspapers and wire services under 45,000 circulation, the finalist is:
Mary Ann Thomas, Valley News Dispatch, "Reason to squawk" (We think she's won)
For magazines, food feature, the finalists are:
Kate Chynoweth and Julie Talerico, Pittsburgh Magazine, "Creme de la Creme"
Joseph Sabino Mistick, Pittsburgh Quarterly, “Neighborhood Joints” (this is a regular fine feature and we're not sure which one[s] were entered this year)
(Update: Editor Doug Heuck kindly sent us the links to the three pieces: here, here and here.)
Valentina and Julie Talerico, Pittsburgh Magazine, "Best Restaurants 2012"
There are foodish works in other categories as well. You can see all of this year's finalists on this list.
We'll know the winners after the Golden Quill banquet on Monday, May 13, at the Sheraton Station Square.
And we'll post an update here.
Maybe even with pics of a Batz/McKay food fight.
Steve Mellon/Post-Gazette photo from the "... we make sausage" installment of the "This is Pittsburgh Food" series