41 replies to this topic

[zoramargolis]

http://www.flavormags.com/

Especially interesting is an article by Joel Salatin about his relationship with T&E meats, a small abbatoir in Harrisonburg. He talks about the dearth of small processing plants with no mention of Bev Eggleston.

http://www.flavormag...TEMeatsAM09.pdf

[zoramargolis]

The new issue just came out, and in it is an article that I wrote entitled "Market Research" (titled by the editor, not me) --portraits of three Virginia-based vendors at the Dupont Market: Bev Egg, Zach from Tree and Leaf, and Dr. Pat from Everona Dairy. The article, unfortunately, is not one of the four in the current online issue on the website (www.flavormags.com), but hard copies can be found at the Dupont Market, and other possible locations unknown to me at the moment.

[monavano]

Congratulations! That's wonderful. I'll be sure to pick up a copy on Sunday.

[KMango]

High five! Well done, can't wait to see it.

[DonRocks]

The new issue just came out, and in it is an article that I wrote entitled "Market Research" (titled by the editor, not me) --portraits of three Virginia-based vendors at the Dupont Market: Bev Egg, Zach from Tree and Leaf, and Dr. Pat from Everona Dairy. The article, unfortunately, is not one of the four in the current online issue on the website (www.flavormags.com), but hard copies can be found at the Dupont Market, and other possible locations unknown to me at the moment.

You do know you have big things coming your way, yes?

Remember us when you're famous; we loved you when you weren't.

[Lydia R]

... but hard copies can be found at the Dupont Market, and other possible locations unknown to me at the moment.

Congratulations! After opening the distribution page, scroll to the bottom and several board favorites are among the locations: http://www.flavormags.com/distribution

[zoramargolis]

Congratulations! After opening the distribution page, scroll to the bottom and several board favorites are among the locations: http://www.flavormags.com/distribution

Thanks so much for finding that, Lydia!

[zoramargolis]

You do know you have big things coming your way, yes?

Remember us when you're famous; we loved you when you weren't.

Don, it's very kind of you to say that, but "big things" have been predicted for me by my friends since I was 15 years old. At this point, I'm pretty well resigned to the reality that fame is not in my future, and that's okay. I'm just pleased to see my words in print now and then, and get the greatest satisfaction from exploring my passion for food and sharing that passion with the local community.

[travis]

Hi Everybody--

We're bringing our magazine, Flavor, to D.C. We've been printing for a little over a year, but our current issue is the first that's been widely distributed in D.C. You can find out where to find the magazine at www.flavormags.com/distribution. The magazine is full-color, beautiful, and free. You can see some our lead stories online here: www.flavormags.com.

Our lead story, on the ramifications of the White House organic garden, is written by the famed NY Times food writer Marion Burros. We also have profiles of the Common Good City farm at 5th and V sts NW, Boxwood Winery, and the Dupont Circle farmers market. If you're a foodie, you can't miss it. Our focus will continue to be on local food producers, farmers, brewers, vintners, and locally-focused chefs. Pick up an issue; I know the Rockwell community will love it. If you haven't seen it and can't find it, email me at travis@flavormags.com and I'll lead you to a copy.

We're so excited to be a part of the (quickly) growing local food scene in D.C. Feel free to get in touch and let me know what you think of it.

Thanks, and keep reading,

Travis Bjorklund
Flavor Magazine

[DanielK]

NoVa and DC, but no MD distribution? Booooo.

[Anna Blume]

NoVa and DC, but no MD distribution? Booooo.

Four FRESHFARM farmers markets...

[DanielK]

Four FRESHFARM farmers markets...

OK, then let me restate:

All of these distribution points, and the only place to get it in Montgomery County is Saturday morning in Silver Spring? STILL booooooo.

[travis]

OK, then let me restate:

All of these distribution points, and the only place to get it in Montgomery County is Saturday morning in Silver Spring? STILL booooooo.

Hi--

You can also get the magazine in Bethesda and Takoma Park--several locations that you might expect:

Bethesda:

Cork & Fork
Organic to Go
Dolcezza
The permanent farmers market there

Takoma Park:

The Big Bad Woof
Roscoe's
The Takoma Park Co-op
A little hippy store that I cannot for the life of me find the name of

Hopefully we'll be in all the Mom's Organic Markets after this week, too. Flavor loves Maryland!

[goodeats]

The bone marrow starter was three BIG bone halves with a whole bulb of roasted garlic. I'm not a bone marrow fan, but my sister loved it.

This month's Flavor Magazine has a wonderful article written by our own zoramargolis, PLUS this bone marrow starter recipe (I believe) from BDT.

I can't find the article online, but you can find some complimentary issues at your local WF, Northside Social or other local markets; right now they are running a deal for a $19.95 year subscription.

[DannyNoonan]

This month's Flavor Magazine has a wonderful article written by our own zoramargolis, PLUS this bone marrow starter recipe (I believe) from BDT.

I can't find the article online, but you can find some complimentary issues at your local WF, Northside Social or other local markets; right now they are running a deal for a $19.95 year subscription.

I got a free copy unexpectedly at the Red, White, & Bleu wine boutique in Falls Church last weekend.

And yes, the article was nicely done.

[zoramargolis]

This month's Flavor Magazine has a wonderful article written by our own zoramargolis, PLUS this bone marrow starter recipe (I believe) from BDT.

I can't find the article online, but you can find some complimentary issues at your local WF, Northside Social or other local markets; right now they are running a deal for a $19.95 year subscription.

Unfortunately, there isn't enough (space? bandwidth? somethingorother else?) to allow them to put the whole mag up on the website, and none of the articles I've written thus far have made it online. Flavor is available in lots more places around the area, however; the most recent places I've seen it, and I don't go out very much: BlackSalt Market, The Butcher Block in Alexandria, Arrowine, Organic Butcher of McLean.

[hillvalley]

It's the perfect reading while enjoying Lickety Split at Eve. You can pick it up at the restaurant.

[wineitup]

This is a cool magazine. i really like their take on all things local.

[zoramargolis]

An article I've written for Flavor about local charcuterie has made it onto the online version! Be sure to click on the link at the end of the article to read my "Charcuterie Primer."

http://flavormagazin...y-grown-ground/

[monavano]

An article I've written for Flavor about local charcuterie has made it onto the online version! Be sure to click on the link at the end of the article to read my "Charcuterie Primer."

http://flavormagazin...y-grown-ground/

Great article, Zora. We are fortunate to be able to enjoy charcuterie etc. dining out and dining in. The Butcher's Block has just been off my radar, as I seem to get my goods at the farmers markets. I think a visit is long overdue.

[zoramargolis]

The Summer 2011 issue of Flavor is out--with a photo of Sam Kass on the cover. I've written an article "Taming the Wild Yeast" about Bethesda home bread baking expert Peter Helffrich, who bakes rustic bread using a wild yeast starter that he created in his own kitchen in 2005. For anyone interested in creating their own wild yeast starter or in using Peter's technique for no-knead bread, there are comprehensive instructions for both.

Right now, you'll have to look for a hard copy of the 'zine. This article won't be on Flavor's website until July. I'll post a link when it is up.

[zoramargolis]

Here's a link to my Flavor article "Taming the Wild Yeast", about master home bread-baker Peter Helffrich.

Check out Peter's blog for step-by-step photos on working with starters and no-knead bread making. The slideshow is particularly good. He's also going to be offering small group classes in his Bethesda home, and he'll give some of his starter culture to participants. His rustic bread is the best I've ever eaten.

[KMango]

Just a quick shout out to Flavor magazine. If you have not read it, you are missing out on the joy of learning about local farms, restaurants, speciality producers, markets, and practical tips for cooking at home with seasonal ingredients. I also get a particular thrill from seeing Zora and other familiar DR names often gracing the well-designed pages.

For $25, it's a year's worth of local treasures, interesting stories, eloquent writing, gorgeous pictures, and a portal to discover new-to-you experiences in the DC area. It's one of the best values I've found and I feel like a little kid at Christmas when it hits my mailbox every other month.

Subscribe, darn it.

[zoramargolis]

Just a quick shout out to Flavor magazine. If you have not read it, you are missing out on the joy of learning about local farms, restaurants, speciality producers, markets, and practical tips for cooking at home with seasonal ingredients. I also get a particular thrill from seeing Zora and other familiar DR names often gracing the well-designed pages.

For $25, it's a year's worth of local treasures, interesting stories, eloquent writing, gorgeous pictures, and a portal to discover new-to-you experiences in the DC area. It's one of the best values I've found and I feel like a little kid at Christmas when it hits my mailbox every other month.

Subscribe, darn it.

Thanks, KMango! All of the features you've mentioned are particularly appealing to the cooks, shoppers, diners among us. What I also appreciate about Flavor, is the attention paid to food politics, social concerns and sustainable living issues. And don't forget about local wine. There's a whole section in each issue about local wineries and their products.

[zoramargolis]

The Spring 2012 issue is out. Look for the massive morel mushrooms on the cover. I've written an article entitled "The Edible Treasure Hunt" about foraging. It's not up on the Flavor website yet. I'll post a link when it is.

[monavano]

The Spring 2012 issue is out. Look for the massive morel mushrooms on the cover. I've written an article entitled "The Edible Treasure Hunt" about foraging. It's not up on the Flavor website yet. I'll post a link when it is.

I'm looking forward to reading it, and hope we see some of those treasures at the farmers markets this year.

[DonRocks]

Can someone tell me why, when I go to their website, I get this message?

Flavor Magazine

Flavor Magazine's website no longer exists. Thank you!

[ol_ironstomach]

Serendipitously, this afternoon I discovered "foodshed" magazine, published locally out of Front Royal, and was told that it was a reboot of Flavor magazine, which had supposedly run into trademark trouble over its name. I can't speak to the credibility of that story, but Salatin and Burros are contributors, and the content is well worth a read.

http://food-shed.org

Volume 1 number 1 "Autumn 2012" is on sale now, with Tarver King as the cover story.

[DonRocks]

Serendipitously, this afternoon I discovered "foodshed" magazine, published locally out of Front Royal, and was told that it was a reboot of Flavor magazine, which had supposedly run into trademark trouble over its name. I can't speak to the credibility of that story, but Salatin and Burros are contributors, and the content is well worth a read.

http://food-shed.org

Volume 1 number 1 "Autumn 2012" is on sale now, with Tarver King as the cover story.

Well, then, by damn, we all have to support FoodShed magazine. Who's with me, and what do we need to do?

[zoramargolis]

If you have a subscription to Flavor, you will get Foodshed instead. It's essentially the same magazine with a new name.

[ScotteeM]

Subscribing is extremely easy if you already have a PayPal account. I just did it!

[zoramargolis]

I'm very pleased to announce that as of a few days ago, I am now Contributing Editor at Foodshed Magazine. Lots of exciting changes have happened, now that the re-boot from Flavor is complete. Foodshed is now a non-profit benefit corporation and is expanding its reach and coverage to the entire Mid-Atlantic foodshed, up through and including New York City and environs. Check out Foodshed's mission statement, and consider subscribing.

 

(My picture and bio aren't yet up on the site, and I haven't gotten business cards or an email account yet--it'll feel more official when I have those, but I attended my first staff meeting yesterday and I have to say that I am really looking forward to collaborating with such an energetic, erudite and talented group of people.)

[lion]

Congratulations zoramoargolis!  Reading the mission statement holds my interest to view the site again.  Please keep us informed of any articles or changes which you believe merit special attention.

[daveo]

Congratulations Zora.  As a newcomer to this forum your expertise is one of the treasures of this forum.  Good luck with writing to an expanded audience.

[Bart]

Congrats! 

 

Maybe you can keep them on a better schedule.  I was a little surprised that the recipies in this issue were mostly for winter foods (i.e. soups, root vegetable dishes) and nothing with asparagus or other spring crops.  I also noticed that there were ads for events that had already taken place (a month or more ago).

 

The date of the issue is "Late Winter/Early Spring" which explains a lot, but I wonder if they missed their mailing deadline by a month or two?

 

I still love the magazine, but I wish I was reading about spring and summer happenings, not winter!

[Anna Phor]

What a wonderful resource! 

 

One thing that I noticed right away about the website--as someone who is interested in eating seasonally and locally--was that despite the focus on local foods, it's not easy to discern what the particular local area of this publication is. 

 

I did sign up for the newsletter, though, and look forward to learning more from the folks involved in this!

[zoramargolis]

Congrats! 

 

Maybe you can keep them on a better schedule.  I was a little surprised that the recipies in this issue were mostly for winter foods (i.e. soups, root vegetable dishes) and nothing with asparagus or other spring crops.  I also noticed that there were ads for events that had already taken place (a month or more ago).

 

The date of the issue is "Late Winter/Early Spring" which explains a lot, but I wonder if they missed their mailing deadline by a month or two?

 

I still love the magazine, but I wish I was reading about spring and summer happenings, not winter!

 

Thank you for your feedback. There has been a considerable amount of upheaval and now that the dust is settling, things should go more smoothly. The change from Flavor to Foodshed, from for-profit to non-profit, the editor-in-chief leaving along with the photographer, resulted in the first issue of Foodshed being sent out a couple of months later than originally planned. The mag is now a quarterly instead of a bi-monthly. The next issue will be out in the summer. Also the area of coverage has now been expanded from the DC foodshed to the entire Mid-Atlantic foodshed, which goes up to NYC and environs.

 

Articles for big food magazines are written a year in advance, so spring 2013 recipes, etc. were written and photographed in Spring 2012. Foodshed is very young and still finding its footing. Your concerns are certainly valid, and will be on my mind as we figure out how we can be as relevant and useful as possible to our readers.

[juliusc91]

Congrats to Zora.  I just subscribed--had not heard of this before this announcement.

[DonRocks]

Foodshed is the only food-related publication that I subscribe to.

 

[darkstar965]

I've enjoyed Flavor/FoodShed in the past.  For awhile in its early days (maybe 3 or 4 years ago?), I think it was made available without charge in different places like Whole Foods. Then it went to a pay model and I'd just pick it up whenever I saw it somewhere. Sensed some changes and challenges were going on as Zora has explained above since sometimes the magazine wasn't on stands for a long time, the name change, etc.

 

But, through it all always enjoyed the content.  Joel Salatin was a regular columnist (maybe still will be?) I enjoyed. Think I even went to an event they held last year or year prior. I remember meeting Ms. Harris and Joel Salatin was a speaker there.

 

With Zora on board, this wonderful publication will be even better.  And I'm now a subscriber as well!  Congrats Zora!!

[juliusc91]

When is this published?  One page on the site says bi-monthly, another says quarterly.

[Bart]

It used to be bi-monthly (6 issues/per) but now it's quarterly.