SAVEUR

EIC/CEO Kat Craddock recently chatted with Magazeum’s Peter Houston about how SAVEUR's newly relaunched print magazine represents the culinary brand’s “couture" line alongside editor-curated newsletters, an online archive of 8,000+ paywall-free recipes, and digital service journalism ranging from cookbook coverage and kitchen tutorials to food-focused destination guides. Have a listen! https://lnkd.in/etuwtwPw

At a “speakcheesy” in Manhattan, SAVEUR editor-in-chief Kat Craddock gathered a talented group of women cheese professionals for a symposium on all things dairy. Read on to learn more from these remarkable ladies on what it means to be a woman in cheese, their most inspired dairy pairings, and some extra cheesy recipes to boot: https://lnkd.in/ee_gTr2u

Last month, our editors and guests toasted the 30th anniversary of SAVEUR and a few iconic NYC restaurants at NYC’s Hollis Taggart Gallery. Read about it here!?? https://lnkd.in/gSGnckPT Gramercy Tavern Il Buco Nobu Restaurants

What a truly inspiring conversation about print mags, food media, and the problems with traditional magazine distribution and retail. Props for Nicola of Issues Magazine Shop and Max of Serviette Magazine for championing print and quality food journalism ??? And as always, thanks to Arjun Basu of The Full Bleed/Magazeum for bringing exciting conversations like this to light! https://lnkd.in/euGNR5GF

Trade shows can be brutal, but I look forward to the Fancy Food Show every year, so I was tickled when Jennifer Cohan invited me to walk the floor as an official Trendspotter this summer. Check out some of our findings in this report ??

Our cookbooks editor, Jessica Carbone rounded up some of our favorite indie publications in the food and drinks space. Check out her incredible list!

Our new print issue finished with a bang with this stunning back cover hand-painted by Mike Geno. Using oil on wood, Geno depicted three gorgeous Wisconsin cheeses. All told, the portrait took him 12 hours—and when it was finished, he grabbed a knife and some bread and went to town. Read more about what it takes to become a cheese painter: https://lnkd.in/eZccxPBp

The newest addition to SAVEUR’s art team, Chris Meuller brought a keen creative eye and his fresh and lively sense of style to our fall/winter issue. Thanks, Chris, Thomas Payne, Russ Smith, and Alex Testere for making Issue No 203 shine!

Please allow us to introduce SAVEUR magazine’s print issue No 203. We couldn’t be prouder of this new Fall/Winter release. Our cover story is longtime editor-at-large Shane Mitchell’s love letter to wild game, told through the recipes of chefs with roots in the American South. Opulently photographed by Gentl & Hyers and styled by Mariana Velasquez and Helen Crowther, we hope this piece—and this whole issue, our second as a fully indie publication!—is the starting point for cold-weather feasting for years to come. Copies are limited, so if you haven’t already subscribed, pop on over to shop.saveur.com to sign up now. Long live print!

We're so thrilled to learn that three SAVEUR stories penned by Benjamin Kemper, Megan Zhang, and Anthony J. Wallace have been nominated for Culinary Travel Writing awards by the IACP: The International Association of Culinary Professionals. Go check out Benjamin, Megan, and Anthony's truly excellent stories here: https://lnkd.in/eHfTDc7p https://lnkd.in/diUKjK-R https://lnkd.in/eQ5FkiYS Huge congrats to all of this year's nominees!