From my very first problems with American Woman and Woman’s Life, I’ve been enchanted by the world of magazines. The recommendation columns, glittery lip gloss suggestions, embarrassing however relatable tales and flared-jeans model inspo made me really feel — in a pre-social-media world — like I used to be a part of a really enjoyable neighborhood. Each month I waited for my magazines to reach so I might research them cowl to cowl and minimize out the pages for my very own “magazines” in huge hardcover scrapbooks that I most likely nonetheless have someplace. My love for storytelling and mixing phrases with colourful imagery finally discovered its method to the web, the place I began my meals weblog, My Title Is Yeh, in 2009.
This weblog opened a world of doorways for me, from my first desk job as an intern at Time Out New York to my first e book deal for Molly on the Vary, and finally to my Meals Community present, Woman Meets Farm. So I believe it’s secure to say that my love of magazines has led to some actually cool alternatives! Now, to be guest-editing Meals Community Journal, a publication that captures the pure pleasure and pleasure that made me fall in love with magazines within the first place, is a complete dream come true.
The truth is, I screamed after I came upon I’d be your October visitor editor. Visions of Miranda Priestly from The Satan Wears Prada flashed earlier than my eyes (however, like, a nicer, extra nurturing model of Miranda, as if she had been channeling Ree Drummond or Sunny Anderson). Sunny set the bar actually excessive because the journal’s first visitor editor final fall, so I knew I had some huge footwear to fill. However I can let you know it was a blast!
On this difficulty, as a substitute of glittery lip gloss, we’ve got sprinkles. Flared denims have made method for everything-bagel sweatshirts. And the recommendation you’ll discover isn’t for snagging a spot on the cool lunch desk, it’s for making hand-pulled noodles (which, let’s be actual, will immediately make no matter desk you’re sitting on the cool desk). I’m a passionate fan of every part and everybody we’ve included: the marzipan and tahini recipes, the hotdishes from Midwestern cooking celebs, the Benjamina Ebuehi desserts. I had a lot enjoyable engaged on this difficulty, and I’m so gosh-darn excited to share all of it with you. Because the temperatures get colder and the vibes inside get cozier, my hope is that these recipes and tales encourage you to get inventive, cook dinner one thing tasty and let your food-loving flag fly!
*Tosses sprinkles within the air*