Introducing Sabor: The All-New Must-See iPad Food Magazine

©2012 Jerry Redfern

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).

©2012 Jerry Redfern

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.

©2012 Jerry Redfern

There are photos that slide, and graphics that move, and recipes organized neatly into their own “vault.”

©2012 Jerry Redfern

©2012 Jerry Redfern

There’s an interactive graphic telling you what to do with each and every part of a goose.

©2012 Jerry Redfern

©2012 Jerry Redfern

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!

9 thoughts on “Introducing Sabor: The All-New Must-See iPad Food Magazine

  1. Looks great, Karen. However, I have a Google Nexus tablet so can’t experience it. Maybe they’ll make n Android version.

  2. Clem, that is the problem unfortunately. I hope in the future it will be available for whatever you or anyone else has. It was a long haul getting this one out, but now we’re here… so let’s see where it leads.

  3. Congratulations! Yes, the problem with all these different sizes and shapes must be a real pain in the backside for a magazine industry trying to reinvent itself. Hoping it will start to come together now…

  4. What a beautiful and interesting mag/app! It seems like what Lucky Peach could have been had the editors of that magazine been so focused on maintaining their hipster images rather than presenting a magazine of relevance and import. Congratulations (and when is the next issue coming??)!!

  5. Thanks for the comments, everyone! Fermin’s plan is to publish twice a year if all goes well. So the next issue… in six months? Also, good news for android users: Fermin is looking into an app, possibly ready in the next couple of months. I will definitely keep you posted.

  6. What a beautiful and great-sounding magazine, Karen. I wish I could read it on my Nexus. I especially want to read that article by Frederick Kaufman!

    Congratulations. It looks simply fabulous!

  7. Looks amazing! I wish more magazines and newspapers would fully embrace the digital realm. Seems like most just copy and paste their print articles into apps and “online magazines.” This looks great though and really interactive… taking full advantage of all the cool things you can do with online magazines now. Now if only we could all agree on a set standard that was compatible across all the different tables…

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