RENDER is a Portland, OR based feminist food magazine dedicated to smashing the patriarchy in the food industry.
Dieses Projekt wird nur finanziert, wenn bis mindestens 30.000 $ zusammenkommen.
RENDER is a platform for the voices of the feminist food revolution. We aim to start meaningful conversations about social justice issues within the food industry through smart, witty, and stimulating feminist food journalism. Indeed, we aim to spotlight all the badass women who are making waves within the persistently male-dominated food industry.
Gabi de Leon, Founder & Creative Director: Based in Portland, OR, Gabi is a full-time cook, part-time designer, and round-the-clock director of RENDER Quarterly.
Allison M. Sidhu, Editor-in-Chief: Allison is originally from the East Coast, and based in Los Angeles. In addition to her work as Editor-in-Chief of RENDER, Allison is the the managing editor of Foodal and Gardener’s Path.
We launched our first successful Kickstarter campaign in 2014 and raised over $8,000 to launch the magazine and print our first issue. Before long, it became apparent to our team that a feminist food magazine was the long-awaited, missing piece in the new world of food magazines. By our second issue, we began to see RENDER popping up in our favorite bookstores and in our readers’ hands on our Instagram feed. And just before our third issue went to print, we collaborated with some awesome chefs around Portland, OR for our Feminist Food February (#FemFoodFeb) series of classes and events to support RENDER and feminist food media.
Since completing our first four-issue cycle last fall, we’ve realized just how important it is to publish a feminist food magazine at a time when food culture is booming, and cookbooks and food magazines are proving that print is not dead. While food culture is presently enjoying a renaissance, the food industry is not without issues behind closed kitchen doors. We can’t go on talking about culinary artistry, technique, the best restaurants, and the most innovative chefs without also talking about unfair wages, gender dynamics in the kitchen, race, class, body politics, and cultural appropriation in food culture and the food industry. RENDER is a magazine devoted to exploring and publishing those complex conversations, and we’re here to stay.
We believe that by bringing more feminist food journalism to popular food media, we can shed light on the darker side of the food industry that is often hidden behind a glamorous, pop-food-culture facade. If we want to change the industry, and if we want to change the way women are portrayed in food media, we’ve got to start the conversation—and keep it going. Moving forward, we need more voices, more people, and to print more magazines to help RENDER grow and to help create change in the industry.
With your support, we’re going to revamp and relaunch RENDER: Feminist Food & Culture Quarterly for our second year of publication.
RENDER wouldn’t exist without the writers and artists who contribute content, and offer diverse points of view on various feminist issues within the food industry. Our writers and artists should be paid for their work.
Printing and shipping are the most expensive (and essential) parts of publishing a print magazine. One of our goals moving forward is to increase our circulation and readership. In our first year, we printed 500 copies of each issue. We’d like to increase each print run to at least 1,500 copies, which could quadruple our circulation and increase our readership tenfold.
RENDER will no doubt be a more accessible resource for feminist food journalism if we publish more content online. With your support, we’ll be able to bring you more online posts and columns so that we can dish out responses to the latest goings on in the food industry on a weekly, or even daily basis.
We saw a lot of success with the classes and events we hosted during our first year in print, and we received a lot of enthusiastic support from chefs, industry professionals and, of course, from our readers. In February 2015, we hosted our most successful events series yet, which we called Feminist Food February. During the month-long event, we hosted a pasta making class with Jenn Louis of Lincoln, a whole pig butchery class with Camas Davis of the Portland Meat Collective, a fish curing and vodka infusions class with Bonnie Morales of Kachka, panel discussions about food and feminism, and killer kick-off and closing parties.
Moving forward, we’d like to host more of these classes and events on a regular basis, and make Feminist Food February (or something like it) an official, annual festival and celebration of women in the food industry. These events are a great way for us to connect our readers with chefs and food professionals, to teach our readers some awesome skills, and to directly engage with the food community in important discussions about social justice in the food industry. All proceeds will go back into the magazine, helping RENDER to keep delivering an awesome, feminist food quarterly, and to host even more classes and events.
As a thank you for your support, a portion of the funds that we raise will go toward producing some wonderful rewards, including stickers, pins, subscriptions, mugs, totes, aprons, and a release dinner for Issue #5!
When we first started RENDER in 2014, the biggest challenge we encountered was entering the world of food media as a fledgling indie publication, and being met with more enthusiasm and attention than we had ever imagined. Well, we rose to that challenge and published four awesome issues, no matter what obstacles got in our way.
This time around, our biggest challenge will be growing RENDER into a more widely read and recognized magazine and organization. In order for the magazine to grow, we need the RENDER team to grow. With your support, we'll be able to build a stronger team, produce more content, print more magazines, host more events, and become one of the leading sources for feminist discourse in the food industry.
To our loyal readers and new readers alike, we call upon you today to support us in our quest to continue publication for years to come, starting with 2016.
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