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Tibetan yogurt

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Tibetan yogurt Tibetan yogurt uses fresh yak milk, which is not the same as our daily yogurt. It is... Read more

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In the News: EYW in the New York Times

Laura Siciliano-Rosen January 26, 2012

 

We are pleased to announce that Eat Your World was featured today in The New York TimesDiner’s Journal blog.

What a great way to kick off 2012! The response has already been overwhelmingly enthusiastic, and we’re thrilled our “ambitious,” “world-roaming” “work in progress” website about “regional foods that visitors shouldn’t miss” is getting such recognition just a few weeks out of the beta-mode gate. (Apologies to Zagat!)

Also glad we managed to post this smoked fish entry before too many New Yorkers came looking for it.

A few hours after the NYT piece, Lifehacker wrote about us, which really pushed our traffic through the roof—and then crashed us for about 20 minutes. We took the opportunity to upgrade our servers, as we can only hope this happens again. 

Huge thanks to all you early adopters out there who have supported us through this adventure. Now to try to focus on finishing up our Prague section

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