An Atheist in the Foxhole by Joe Muto: A lot of fun at Fox News, but somewhat light on revelation

Joe Muto, a self-described liberal and Obama supporter, joined Fox News in 2004. Nicky Woolf finds his insider exposé insightful, if a little underwhelming.

An Atheist in the Foxhole
Joe Muto
Dutton Books, 336pp, $26.95

Fox News, launched by the former Nixon strategist Roger Ailes in 1996, now boasts a larger audience than its two closest competitors – MSNBC and CNN – combined. It is also astonishingly partisan. Switch on during prime time and you see commentators raging on issues straight out of the Tea Party playbook: mainly, the evils of big government and the Obama administration.

A self-described liberal and an Obama supporter, Joe Muto joined Fox in 2004 as a production assistant, responsible for minor tasks such as running scripts and organising footage for broadcast. By the time he was outed as an insider for Gawker last year, he was an associate producer on The O’Reilly Factor, the prime-time vehicle for Fox’s biggest alpha dog and the highest-rated show in US cable news.

Muto writes with an engagingly light touch and the book is an amusing account of a kid from Ohio with dreams of New York, making his way to the big city, determined to get a job in media any way he can. He neatly avoids the lure of relentless smugness that Toby Young falls victim to in How to Lose Friends & Alienate People and often wrestles with the morality of the company and his place within it.

Foxhole is a lot of fun but the whimsy doesn’t hide that the book is somewhat light on revelation. When Muto points out the rank hypocrisy of Fox’s “fair and balanced” slogan, he isn’t surprising anybody. Jon Stewart, on The Daily Show, skewers its contradictions on a regular basis. It isn’t shocking to learn that network personalities such as Megyn Kelly adopt “a highly aggressive arch-conservative persona” to advance their careers or that producers don’t allow many jokes at George W Bush’s expense to air. One anecdote, hyped by Muto as “both the apex and the nadir of my post-crime show drinking career”, ends anticlimactically with two unnamed producers getting caught smoking a joint.

Muto’s insider perspective only becomes useful halfway through, when he arrives at The O’Reilly Factor. Anecdotes follow (he describes O’Reilly asking his staff what “teabagging” is, for example). Nonetheless, in May, Muto pleaded guilty in a Manhattan court to misdemeanor charges and agreed to pay a $6,000 fine and serve 200 hours of community service.

In a year when the Guardian’s NSA leaks are destabilising the US security establishment, Muto’s theft of a couple of behind-thescenes videos seems pretty mild. He spends almost as much time praising his former colleagues as he does condemning them: the most resounding revelation is that he admires and even likes O’Reilly.

“What separates Bill from the hacks like Hannity,” he writes, “is that he’s not an ideologue. Sure, he’s ideological . . . but Bill, I would argue, is more intellectually honest. He’ll admit he’s wrong . . . It’s more than a lot of other people at Fox would do.”

Where Muto shines is in his vivid descriptions of day-to-day life at Fox; exhilaration at being the first to break a news story, even by 30 seconds; going to football games with the teetotal O’Reilly; or how it feels to stage an on-camera “gotcha” moment.

As his brief and undistinguished 36-hour career as a whistleblower shows, Muto isn’t in the revelation game. His book gives an insight not into the dark and sinister conspiracy that may or may not be at work behind the scenes at Fox News but into the lives of its people: some hard-working, some lazy, some ideological, some pragmatic, some sinister – but most endearingly human.

Bill O'Reilly opposite Jon Stewart. Muto's insider status becomes useful when discussing his time working on The O'Reilly Factor. Photograph: Getty Images.

Nicky Woolf is reporting for the New Statesman from the US. He tweets @NickyWoolf.

This article first appeared in the 08 July 2013 issue of the New Statesman, The world takes sides

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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