Did the Guardian try to rewrite history over Joshua Treviño?

Joshua Treviño is "not a correspondent", says the paper, which days earlier had released a press release to that effect.

This is an odd little story. For some days now, the journalist Ali Abunimah has been raising concerns about the hiring of Joshua Treviño by the Guardian's US team, partially due to this tweet from June 2011:

As Abunimah noted yesterday in on Al Jazeera:

Among the passengers, whose killing by Israel Treviño endorsed, were poet and author Alice Walker, elderly Holocaust survivor Hedy Epstein and several journalists, including Joseph Dana on assignment for The Nation.

Treviño responded with a blog post "clarifying" his tweet, expressing his horror that anyone would have thought he "urged the Israeli Defense Force to shoot Americans participating in the second incarnation of the Gaza flotilla". Because he didn't urge that. He was just cool with that if it happened. 

But here's where the story gets bizarre. After Abunimah's story went live, the Guardian US press office contacted him, telling him:

Josh Trevino is not a correspondent for the Guardian. He is a freelance writer on contract to write opinion pieces. His articles will appear on the Guardian’s Comment is Free section of the site (http://www.guardian.co.uk/commentisfree/us-edition) along with articles from many other freelance writers. Thank you in advance for making this correction.

Except: one problem. As this screen capture shows, the Guardian edited its original press release. This is the new one:

Today the Guardian announced the addition of Josh Treviño to its commentary team in the United States. Formerly of the Texas Public Policy Foundation, Treviño will be the newest commentator for the Guardian's growing US politics team through his column On Politics & Persuasion which launches on Monday 20 August.

And this is the old one:

Today the Guardian announced the addition of Josh Treviño to their editorial team. Formerly of the Texas Public Policy Foundation, Treviño will be the newest Correspondent for the Guardian’s growing US politics team through his column “On Politics & Persuasion” which launches on Monday, August 20.

Now, there's chutzpah: silently editing your own press release, then asking for a "correction" to reflect the new information.

As Abunimah points out, the current press release still gives the Guardian's US press officer as a contact for "bookings" for Treviño, which they don't do for any old Cif contributor (full disclosure: I am any old Cif contributor).

It also ignores the fact that Treviño has written for the Guardian before: in February 2011, March 2012 and August 2012, according to his author page. It would be odd to press release "Person Who Has Written For Us Before is Still Writing".

 

So what's going on? I contacted the Guardian, and a spokesperson told me "this really was just a straightforward error, albeit an unfortunate one", adding:

I can confirm that there has been no change in Josh Trevino's terms of employment - the contract has not been altered and he has most certainly not been "demoted" as some articles have suggested. In fact, a simple mistake was made in the press release and this was later corrected. It was clumsy but there is no change to Josh's position.

A woman stands at the dock in Gaza City, July 2011. Photo: Getty

Helen Lewis is deputy editor of the New Statesman. She has presented BBC Radio 4’s Week in Westminster and is a regular panellist on BBC1’s Sunday Politics.

HEINZ BAUMANN/GALLERY STOCK
Show Hide image

With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad