Evolution? David Rosengarten's Tastings

I had decidedly mixed feelings when I opened this email today:

Dear Tastings Reader:

My name is TJ Robinson, and I've been appointed the new Publisher of Tastings. It will be my new job to make Tastings even more valuable and interesting to you.
First, I must report to you that our beloved editor, David Rosengarten, will be moving on to other ventures, which I will mention in a moment....

...Now, if you'd like to keep up with everything David is busily up to, you can find him in The Wine Enthusiast ... on the new blog of top wine writer Steve Tanzer ... in a great magazine called Caviar Affair ... on http://www.ultimatemunch.com ... and on a new internet food-and-wine network called http://www.devour.tv.
We hope you will join us in wishing David well in his new ventures, in savoring his ongoing contributions to Tastings, and in welcoming the talented new voices who will now accompany David's in upcoming editions of Tastings. We are in for a wonderful gastronomic journey together!

So I hie'd me hence to devour.tv and enjoyed a nice video montage about terroir, stone fruits (in which David Rosengarten is shown with plumcot juice running down his arm, in case that sort of thing floats your boat) and a HT snippet on roast squash. Nice. Other video on the site looks promising, but I haven't made it there yet: I'm particularly piqued by a segment called "bickering foodies" incl. spots on White Castle, oysters, and congee - frankly, the idea of listening to foodies...bicker...seems...well, strangely appealing to me.

I was less impressed with the "Ultimate Munch" segment on a 12-second wonder-dessert-powder: seems more like an ad and less like a discovery (after all, how hard could it be to make the stuff?) However, the in-depth article on Japanese green tea was both informative and interesting.

I've been going hot and cold with Tastings since I subscribed to it, we'll see if it improves or gets dumped in my junkmail folder, however, it's nice to find a source of foodie TV be it ever-so-far from Food Network and, well, the more good writing I find to about food, the happier I am.