The new magazine will be called Scoop Magazine and will be published biannually later this year.
Publisher Kristin Jensen has teamed up with editor-in-chief Dee Laffan to curate an inclusive snapshot of Irish food that “reflects on the past, celebrates our diverse present and looks forward to the future”.
According to a press release, the focus on long-form writing should Scoop to dive deeply into a topic to explore all aspects of Irish food and drink. Topics will range from art to agriculture, food policy to the plate. It is described as a cross “between Cherry Bombe in the US and Noble Rot in the UK”.
Editor-in-chief Dee Laffan said, “Scoop will be a thought-provoking read leaving you hungry for more. Our goal is to be a bold, creative, collectable journal.”
Each issue will have a theme, and the theme for the inaugural issue asks the question: what is Irish food? Here’s a little taste of what’s in store: a manifesto by Eoin Cluskey of Bread 41, a look at the 1845: Memento Mori art installation that took artist Paula Stokes 15 years to complete and a feature on the pub in Irish literature.
The magazine is part of The Well Read & Well Fed publishing family. It is currently open to pitches from writers from any genre offering a fresh take or perspective.
Publisher Kristin Jensen said, “We believe there are two things that connect absolutely everyone: food and stories. More people need to be able to share their food and, by extension, their story, which is why Scoop will be the third pillar of the Nine Bean Rows publishing company, along with the Nine Bean Rows imprint for full-size books and the Blasta Books quarterly series of small cookbooks.
Scoop launched through a Kickstarter campaign that went live today, Tuesday, 12 July. The €25,000 goal will fund all production, design, editorial and image costs and payment for all Scoop contributors.
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