Raskin Around

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Channel Reputation Rank

#6120
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Activity Status

Stale

last updated

According to the data and stats that were collected, 'Raskin Around' channel has a poor rank. The feed was last updated more than a year ago. In addition 'Raskin Around' includes a significant share of images in comparison to the text content. The channel mostly uses long articles along with sentence constructions of the intermediate readability level, which is a result that may indicate difficult texts on the channel, probably due to a big amount of industrial or scientific terms.

About 'Raskin Around' Channel

Food writer and critic for the Post & Courier

? Updates History Monthly Yearly
? Content Ratio
? Average Article Length

'Raskin Around' provides mostly long articles which may indicate the channel’s devotion to elaborated content.

short

long

? Readability Level

'Raskin Around' contains materials of advanced readability level, which are probably targeted at a smaller group of subscribers savvy on the subject of the channel.

advanced

basic

? Sentiment Analysis

'Raskin Around' contains texts with mostly positive attitude and expressions (e.g. it may include some favorable reviews or words of devotion to the subjects addressed on the channel).

positive

negative

Recent News

Unfortunately Raskin Around has no news yet.

But you may check out related channels listed below.

The Obstinate Daughter’s Adjunct Gelato Shop Opening This Month

[...] , “there’s a really good bench” near the shop. “If you can’t sell ice cream at the beach, you’re doing something wrong,” he adds. [...]

Brooks Reitz Talks About What Makes Leon’s Chicken Special

[...] don’t have to eat fried food every time. For dessert, there’s vanilla soft-serve ice cream. The ice cream isn’t an artisan product: It’s standard soft-serve, served in cones [...]

Middleton Marks Rice-Planting Season With Demos and Stroll

[...] This month’s Wine Stroll at Middleton Place will celebrate Carolina Gold Rice with “rice-influenced” appetizers and a rice lager from Holy City Brewing. The [...]

Benne Oil Admitted to Ark of Taste

[...] South Carolina products already admitted to the virtual Ark include Bradford watermelon and Carolina Gold rice. The nomination form, submitted by the state’s Slow Food regional governor, claims [...]

Lee Bros. and Duvall Events Take James Beard Dish for Test Ride

[...] The James Beard Foundation journalism awards ceremony, at which Matt and Ted Lee are serving as emcees and first-course cooks, is a private affair. But a local sneak peek of the [...]

The Lee Bros. Charleston Kitchen Nominated for SIBA Award

[...] or Southern settings (“preferably both,” the award website clarifies.) Matt and Ted Lee’s cookbook is up against Pickles, Pigs and Whiskey by John Currence, who last fall promoted [...]

Southern Living’s Summer Food Issue on Newsstands Today

[...] right now.” The list ranges from Agricultural Renaissance to Zucchini – with fried chicken and Champagne; a Birmingham teaching farm and pitmaster Aaron Franklin populating the in- [...]

Brooks Reitz Talks About What Makes Leon’s Chicken Special

[...] Charleston doesn’t want for fried chicken. But Brooks Reitz thinks it’s time to start thinking more broadly about the genre: Just [...]

Sean Brock Up For an Emmy

[...] Alan Light The nominations just keep on coming for chef Sean Brock, who now has a chance at claiming an Emmy statuette. Brock and April Bloomfield are nominated [...]

Welcoming Wild Asparagus Season

[...] dressing it with lemon juice and olive oil. Other local chefs, including Jason Stanhope and Sean Brock, have served wild asparagus, but it doesn’t take a restaurant trip to locate the plant. [...]

?Key Phrases
The Obstinate Daughter’s Adjunct Gelato Shop Opening This Month

[...] , “there’s a really good bench” near the shop. “If you can’t sell ice cream at the beach, you’re doing something wrong,” he adds. [...]

Brooks Reitz Talks About What Makes Leon’s Chicken Special

[...] don’t have to eat fried food every time. For dessert, there’s vanilla soft-serve ice cream. The ice cream isn’t an artisan product: It’s standard soft-serve, served in cones [...]

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