A bi-weekly online mag & app for the die-hard geeks, passionate groupies, good eaters, & crazy workhorses of the culinary sphere.
A bi-weekly online mag & app for the die-hard geeks, passionate groupies, good eaters, & crazy workhorses of the culinary sphere. Read more
About this project
Mise Magazine looks to join the ranks of the new food-centric publications currently raising the bar (and then whooping that bar's ass), but in a format that is immediately accessible no matter where you are. New issues come out every two weeks—armed to the teeth with six features, rad illustrations, and top-notch photography—and will be available both online and on your phone.
The pieces we're nuts about capture those moments—the crazy-eyed, electric buzz of discovering of a new ingredient, the thrill of a knocking down a full line of tickets, the contemplative silence of menu creation—that define our experiences with food from behind the scenes. We revel, rather than review; our task lies not in tastemaking or trendsetting, but in storytelling.
In order to do this thing right, we need a little help from you, our future readers and our friends, to compensate our contributors for the first four issues while we continue to build our subscriber base.
$40,000 would allow us to 100% fund our first two months of publication, a crucial window that will let us show you what we can do if given an opportunity.
Risks and challenges
Guess what? This puppy has literally no risks. Providing another outlet for informed discussion and awesome content is never a bad thing.
The challenges in any operation like this, on the other hand, always come down to funding. Luckily for us, all of the action takes place online, leaving all of our focus dedicated to paying contributors exactly what they deserve, rather than fretting over printing costs and distribution. Every writer, illustrator, photographer, videographer, and designer we feature has been handpicked for their astounding talent and the scope of their knowledge in their field, and we think they should be paid what they’re worth!
So, in order to make this whole thing run, we will be depending solely on our subscribers. That means no ads, and no corporate types or sales teams directing coverage—just you, calling the shots with your support, and reading what you want to read. Our biggest challenge will be spreading the word as far and as loudly as we can, which can always be done with a little tenacity and vocal supporters.Learn about accountability on Kickstarter
When picking a name, we wanted something that spoke to everything we admire about the food and drink industry—creativity, hard work, passion, and no-bullshit honest expression. Then, it was obvious: the mise en place, one of the strongest and subtlest backbones of service. When your mise is off, you're off. But when it's on, watch out. A stellar mise is the silent workhorse of the kitchen and the backbar, an indication of readiness and razor-sharp attention to detail. We figured that sounded about right.
Subscriptions are $1.99/month—that's it! As a subscriber, you will have access to all coverage and archives, plus additional podcasts, video content, and chef playlists. New issues are released every two weeks.
Nope! While we are based in San Francisco, Mise Magazine is a national publication, with writers spread out all over the country. We'll also be throwing in global content from time to time, because desk vacations never hurt nobody.
If we're doing our job right, readers can expect:
—Chef profiles that give you real insight into that human that just made you a plate of awesome. We'll most likely get them drunk and make them spill their secrets, but maybe we'll just go bowling.
—Travel features that are crammed full of so much vivid detail and adventurer chutzpah that your personal wanderlust beast rears its head & bothers you for the rest of the day.
—Recipes from the greatest up-and-coming brains in both the food and drink industries.
—A head's up about someone in your vicinity doing/creating/thinking something worth talking about.
You can visit us at @MISEmag on Twitter and Instagram.
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