Seattle, WA -- A.P. The New York Times announced today that it will suspend all food writing for the foreseeable future, in both the print and online versions of the newspaper, except for a little-known collection of online scribblings entitled, "Clogs." The news has stunned such food-writing luminaries as Ruth Reichl, and reports from the Lower East Side suggest that Gabrielle Hamilton, Chef/Owner of the spectacularly unappetizingly named "Prune" and author of the recent chefography Blood, Bones & Butter, was in fact, set back on the heels of her own scuffed and stained clogs. Mark Bittman, regular contributor to the food section of the paper, reacted to the news by buying a ticket to Oahu, saying only that he welcomed the vacation and looked forward to some good hot Hawaiian lunches. Seattle-based author of "Clogs," Robin Posey, was surprised by the news. Breaking away from chopping an enormous pile of green peppers and celery to speak to this reporter, Posey responded to the news with this statement: "How fun!" Posey recently returned to the kitchen world after a six-month hiatus. She has written "Clogs" in a sort of on-again-off-again way for more than a year. When asked how often the dining public can expect a column, Posey eyed the pile of vegetables and responded, "Well, more than before. But probably not daily." The New York Times was unavailable for comment.