Tag: publishing

Letter From The Editor

For a kid that hated writing, I grew up into an adult that does a whole lot of it.

Words, the basic building blocks of language that used to torture and taunt me, are now my primary creative currency. Writing doesn’t always come easily and certainly not effortlessly, but after all of these years, I’m amazed that I still haven’t exhausted my supply of them. Looking back on 2,500 blog posts to date, it’s stunning to think that I had so much to say. What’s more, I’m not even close to being done yet.

Vegan Journal has been the home to many of my articles, but since spring of 2023, my connection has grown infinitely stronger. As the new senior editor, the very first issue assembled under my watch is hitting mailboxes and newsstands as we speak. It’s a surreal feeling of both pride and terror, knowing full well that I was completely clueless at the start. Contributing a piece and compiling multiple topics from different authors, proofreading and laying them out, designing the spreads and also shooting many of the photos, are entirely different tasks. Editing wasn’t a concern, but there’s much more that comes with the title.

It’s an honor and a privilege to join this team of brilliant, compassionate, and inspiring minds.

For those that haven’t been following this publication since its birth in 1982 as Vegetarian Journal, allow me to introduce you. It’s different from the rest as a part of a non-profit educational organization, which means there are no paid ads. None! Just pure, unbiased content about vegan recipes, independent product reviews, nutrition notes, activism, scientific updates, current events, and so much more. You can subscribe and get printed copies delivered to your door, or dig into the free archives right away, containing full PDFs that span the decades.

I’m still up to my old tricks, sharing new recipes and photos, of course.

In this edition, my take on the new wave of plant-based sushi also joins the fray with five unique fishless recipes. From convincing eggplant eel nigiri to affordable caviar made from chia seeds, these plant-based renditions challenge the notion of luxury associated with traditional sushi. Shake up the routine with variations like temari, where round sushi balls surprise with shredded enoki mushroom crab salad. Even dessert gets the sushi treatment with a sweet dragon maki, featuring rice paper and naturally sweet fruits, providing a showstopping grand finale.

This is only the beginning. Wait until you see what else is already in the works for the next issue.

Hannah (BitterSweet)8 Comments

School Daze

Summer has only just begun in earnest, which means school is probably the last thing on anyone’s mind right now. After such a grueling year in virtual and physical classrooms, this extended recess is a much deserved break from all that madness. I’m certainly not rushing you back to your desks, but it doesn’t hurt to be prepared when that bell does begin to ring again. In fact, I have a very compelling incentive to get you started on back-to-school shopping a bit early.

Coming on August 31th, The Student Vegan Cookbook will arrive to solve all dorm room dining dilemmas! Besides, these recipes are pure gold well beyond the academic age. For anyone on a tight budget, a crazy-busy schedule, and limited kitchen equipment, you still can make amazing vegan snacks, treats, and meals.

Pre-order today to lock in your copy, and as an added bonus, you’ll get an EXCLUSIVE e-book with an additional trio of recipes, not otherwise available anywhere else! All you need to do is send proof of purchase to studentvegan@quarto.com at any time leading up to the official release date.

By simply ordering the book in advance, you can dig in right away with the recipes for Benevolent Bars, Cold Peanut Noodles, and Spring-a-Leek Soup. These staples will serve you well through graduation and beyond, so don’t delay! The school bell will start ringing again before you know it.

Hannah (BitterSweet)11 Comments

Season to Taste

At a time when traditional publications struggle to maintain relevance in a largely digital world, there hardly seems to be room on the shelf for existing magazines, let alone new titles. Diving into this highly competitive field without prior experience, or a serious investment, or full-time staff would be sheer insanity. Only someone so blindly passionate about telling their story, so deeply, ludicrously smitten with print, so ravenous to share something better than a fleeting shorthand tweet, could be crazy enough to start up the presses now.

That someone is me.

The way I see it, the time has never been better for an upstart publication to squeeze its way into stores. Dwindling options have left us with whitewashed magazines, splashing only generic, dull articles across flimsy pages, trying to appeal to the widest audience possible. I want to speak to those already in the know, the informed readers craving new ideas for life in the kitchen, at the table, and beyond.

Introducing Season to Taste, a monthly magazine focusing on the very best food found in your backyard and farmers markets, everyday. Luscious photography accompanies every mouthwatering piece, training a lens on the full glory of plant-based cuisine. Recipes will be a staple of course, but so will DIY projects, advice for growing your own garden, features on the people growing your vegetables, and making your favorite artisan goods.

There is so much to celebrate in the world of food that keeping it all digital would be the greatest injustice of all. Tree-free editions will naturally be available for instant download worldwide, but the ultimate goal is to revive the lost art of print.

Don’t you want to see the glossy pages of a magazine in the checkout line that actually speak to you? Rather than idly browsing through another meaty or cheesy publication with the need to veganize any promising concept, start with what’s always been good. Celebrating vegetables, fruits, legumes, and grains, Season to Taste is all about good food, period. It just so happens to be healthier, easier, and more vibrant than the SAD diet subtly pushed by mainstream media.

If you want to join me in the print revolution, all you have to do is subscribe. Sign up for delivery of printed copies, or instant digital downloads today, and you’ll get your first year of 12 issues at 20% off cover price. This deal is good only though midnight, so don’t sleep on it. A bold new world of fresh inspiration awaits.

Subscribe today!

Hannah (BitterSweet)9 Comments