OK, I’m a little biased. I had a hand in the editing. And I’m proud of the results.
It’s been months in the making, a lot of back-and-forth, a lot of tweaking. A few failed attempts, but mostly success. And I give a huge, whopping platter of credit to editor/publisher Fermin Albert, who has done a stunning job under interesting circumstances and a limited budget (just read his editor’s note).
But wait til you see the lineup of contributors and their menu of offerings! I mean, there are names in this magazine. There is knowledge. There are things you need to know—like food during wartime in Syria—and things you want to know—like the meaning of Rod Stewart’s bottle of Blue Nun. There is Eric C. Rath eating his way through Kyoto, and Merry White drinking coffee across Japan, and Jane and Michael Stern sampling America’s road foods, and Darra Goldstein reminiscing about Russian mushrooms, and Larry Karol remembering his days at Gourmet. Nicholas Coldicott takes us to a Japanese distillery. Robyn Eckhardt and David Hagerman take us to Turkey’s Central Black Sea Coast in search of anchovies. Nicholas Lander reveals his favorite meals. Frederick Kaufman tells us how grains stopped being food and became commodities.
And there’s more, so so so much more.
There are photos that slide, and graphics that move, and recipes organized neatly into their own “vault.”
There’s an interactive graphic telling you what to do with each and every part of a goose.
There’s even a movie.
There is, in this magazine, every element I think publications everywhere could be, should be, using these days. This is what the technology offers, and Fermin Albert has embraced it. Just think: what if your local newspaper (if it still exists) did this? Or your favorite science magazine?
Full disclosure: Jerry and I have a story inside, too. I’ll tell you more about that later. But now, take a spin through Sabor. Watch it, tap it, scroll. Make it move, and see what happens. If you like it… get ready for another edition later this year. And if you don’t like it, please tell us why. Tell us what can be done better the next time. This is a work in progress, and we want to hear from you!