About this project
STRETCH GOAL: $20,000
We did it! Thanks to all of you lovely backers, we have reached our goal of $5,000, which will cover the cost of printing and distributing our first issue! Now, we are raising our goal to $20,000, which will not only cover publishing costs for the first year of RENDER, but allow us to grow and support our community. Here's what else we would be able to do:
- Compensate our contributors for their writing, illustrating, and photography.
- Increase the amount of content in each issue.
- Host four unforgettable launch parties.
- Allow us to put on promotional and sponsorship events for women in the industry.
- Develop more fun swag, including customized RENDER knife bags!
- Distribute to countries around the globe.
Every contribution helps us get a little closer to our goal, so if you haven't already contributed to the campaign, now is the time! And help us spread the word!
Again, thank you to everyone who has helped us reached our initial funding goal– you're the best.
Don't forget to keep checking back for more rewards and updates!
We're a team of people who love food and food writing, but we’re disappointed in many of the food magazines currently on the market.
And we’re not alone.
We developed RENDER, a quarterly print publication and online community, to challenge stereotypes and overturn outdated ideas in traditional food media. By providing a creative, intelligent, and fresh perspective, we aim to engage our readers by representing the diversity inherent in food cultue. RENDER aims to provide a space for people to discuss their complex cultural and personal relationships with food.
The magazine is intended for a new generation of people who want to think critically about food while taking its enjoyment seriously. We seek to be at the forefront of print publications about food, speaking to an audience of both food insiders and outsiders. We will fill the gap in contemporary food writing by publishing what other magazines ignore and reject. RENDER goes beyond a focus on artistry and technique in food journalism to develop a conversation devoted not just to taste, but to depth.
Together, the magazine and online community provide an alternative to addressing food as simply a matter of “lifestyle,” but as something that is fundamental to the most basic and meaningful parts of life. Our mission is educational and aims to empower people to have a rich, positive, and thoughtful relationship with food.
Each lovely, single-theme issue of RENDER will be independently designed and published in Portland, OR. Since we want the magazine to be a platform for women to discuss their own experiences with food, the content is sourced from readers and the experts themselves– from arctic butchers to food scientists, sommeliers to sous chefs, organic farmers to cheese connoisseurs.
By combining personal essays, exclusive interviews, food profiles, book reviews, feminist commentary, photo series, how-to's, and tons of recipes, we're redefining the food magazine.
And of course, the majority of content is about–and created by–women.
What started out as a thesis project for Portland-based illustrator and aspiring butcher, Gabi de León, RENDER quickly became a living, breathing publication. While studying at the Pacific Northwest College of Art, Gabi worked under Bitch Media's Art Director, Kristin Rogers Brown, to develop a design-oriented magazine that approached food from a different perspective. While working for Bitch as a design intern and contributing to their groundbreaking Food issue, Gabi developed the RENDER prototype.
As Gabi's work on RENDER began attracting support from local food icons such as Jenn Louis and Camas Davis, she teamed up with Danielle Knott to develop a plan that would allow her to launch the magazine. Danielle studied History, Gender and Women Studies, and Entrepreneurship at the University of Portland. She quickly fell in love with the idea of RENDER, since it combined her love for food, feminism, and independent publishing. Having already worked on food-related business projects, she was the perfect addition to the team.
With the creative and operational sides covered, Gabi and Danielle sought to fill the chief editorial position and were lucky enough to be approached by Dr. Lisa Knisely. As a first-class writer, professor and lecturer, previous editor for various academic journals, wine and coffee enthusiast, and self-proclaimed foodie, Lisa was the perfect fit. Since joining the team, she has increased RENDER's online presence and expertly guides the talented writers and bloggers that contribute to RENDER.
In addition to the three executive members, Corey Fawcett, Kate Peifer, Drew McGaw, Ian Wagner, and all of our incredibly brilliant writers and illustrators round out the RENDER staff.
The First Issue
The word "flesh" literally refers to the physical skin, muscle, and fat of a human or animal, or the body of a fruit. It can also refer to the physical desires of the human body, as opposed to those of the mind and the soul.
Issue No.1 of RENDER is all about the relationship between food and body. The various pieces featured in Flesh cover the nourishment and the ethics of meat eating, how to survive on flesh in the antarctic, contemporary diet trends, food and body politics, reviews of books exploring the topic, fleshy recipes sourced from award-winning chefs, and much, much more.
We have received countless submissions from dedicated writers and illustrators who are making waves in the culinary and food journalism world. We can't wait to share their insightful contributions with you.
Distribution and Pricing
The first edition of RENDER will be available to purchase in select bookstores, markets, and through our online shop to customers nationwide. In order to make the magazine accessible to our readers, each print issue will cost $7.50, shipping not included. Subscriptions to RENDER will also be available through our website, renderfoodmag.com.
We firmly believe in and support print media, and encourage readers to buy the physical copy of the magazine to collect, jot notes in, spill ingredients on, and make their own. But we also believe in choice and functionality, so we will be offering digital versions of the magazine at the same price.
RENDER will be printed in Portland, OR by the locally and family owned printing company, Gann Brothers Printing.
What Will $5,000 Do?
We're ready to go to print. Writers, illustrators, and culinary professionals have worked with us to provide essays, illustrations, and recipes to load up the first issue with tantalizing content, and it's ready to go.
$5,000 is just enough to get the first run of 1,000 magazines printed and distributed (and to produce your rewards, of course!). We're anxious to get the first issue out into the world as soon as possible, just in time for all of the culinary events this fall including FEAST PORTLAND.
In addition to reaching our monetary goal, we want to use our Kickstarter campaign to reach those who are looking for a innovative food community.
We invite you to participate in, and further, the conversation around feminism and food through the RENDER blog. The blog continues to grow as a platform for commentary on current food-related events, that are complimentary to our print edition themes.
As the first issue nears printing, our editorial staff is hard at work sourcing and editing content for our future issues. Each issue will focus on a different theme and feature content that you won't find anywhere else.
Help us grow RENDER into a unique and flavorful food magazine!
Our Kickstarter video was shot by the talented Casey Smith and edited by our equally talented friend Zane Baltzor. Hire them!
Risks and challenges
We realize that launching a print publications is risky these days, but RENDER issues will be both artifacts and functional tools. RENDER combines the best elements of cookbooks and food magazines into one practical place.
RENDER is beautiful enough to collect, but utilitarian as well. It's sturdy so you can cook with in the kitchen. Love it. Share it. Make it yours.
That's not all that qualifies us to overcome the risk of entering the print world, however. We have a few other reasons to believe we'll be successful:
1. How many other food magazines are on the market that support a feminist agenda? That represent women and their contributions to food culture fairly? None that we're aware of. We're prepared to fill that niche.
2. RENDER is not just a magazine, it's a community. Food is a feminist issue, and both the website and the print (and digital) magazine are venues for discussion within the RENDER community.
3. We're combining traditional sources of revenue, such as advertising, with other alternatives to make RENDER a profitable and sustainable publication.Learn about accountability on Kickstarter
Four! When you subscribe to the magazine, you will get the first issue–Flesh–and the subsequent three issues. A new issue will be released every three months, beginning September 1st, 2014!
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