USA, English language, Quarterly
Meatpaper is a richly illustrated quarterly documenting the "fleischgeist", the worldwide culture of meat.
3288 21st Street #240, CA 94110http://www.meatpaper.com - email@example.com
See all covers >
- Category: Art, Culture
- Format: 205 x 255 mm
- Price: $ 7.95
Founded in 2007 by Sasha Wizansky and Amy Standen in San Francisco.
Back to listings >
What is your magazine about?
Meatpaper is about the art and culture of meat. Neither pro-meat or anti-meat, We document the fleischgeist, our term for the idea of meat and the current meat movement. The fleischgeist is international in scope and encompasses consumers' new curiosity about where meat comes from, artists who create meat-related artwork, and many other interdisciplinary elements.
Who’s behind the project? Tell us about the founders, their backgrounds and their motivations!
Sasha Wizansky is an artist and designer based in San Francisco. Meatpaper's origins lie in meat-related artwork that she was engaged in several years ago. In speaking to people across the U.S. about her project, she began to see evidence of the fleischgeist. People were never neutral about the topic of meat, and that made it a compelling conversation-starter. Amy Standen is a writer, editor and public radio reporter based in San Francisco. A writing assigment about horse meat in Slovenia started her consideration of the international fleischgeist, and she joined Sasha to add her journalistic expertise and cultural curiosity to Meatpaper.
How do you produce one issue? How much time do you spend on it? How big is your team?
We spend three months on each issue. We just expanded our editorial team from two to four. We have dozens of contributors — writers, photographers and illustrators — based all over the world. We keep our process simple by maintaining a small team, and overlapping editorial and design.
What have been the important steps in the life of your magazine?
When we started Meatpaper, instead of fundraising, we spent a year creating a sample issue and printed a small run in full-color. The idea was so different than any other magazine, we felt we needed to create a physical magazine to explain our concept. Based on our prospectus, Issue Zero, we were able to secure national distribution in the U.S. and advance subscribers for Issue One. We also have a release party for almost every issue to create community among our readers.
Which are the key ingredients for the success of your magazine?
We grow organically and have never tried to expand beyond our readership. We pursue ideas that are interesting to us as editors, and try not to second-guess our audience. We use a high-quality printer to emphasize our standards. We have a lot of fun.
What are the difficulties you are confronted with? What would be “the” thing to help the magazine to improve?
The economics of producing a magazine are challenging. Printing and shipping are costly, and most magazines can't succeed on subscriptions and sales alone. If we spent more time marketing and less time producing the magazine, perhaps the economics would be easier!
Where do you want the magazine to be in five years?
We want it to be thriving.
Tell us about your audience! Who are the readers of your magazine?
Our audience ranges from chefs and people involved in food-related industries to meat lovers, vegetarians, art aficionados and people curious about cultural phenomena.
Is remaining independent important to you? Is it part of the strategy?
We value our editorial freedom, and thus far being independent has allowed us to pursue a crazy idea and watch it grow.
What’s your relationship with advertisement? Does it influence your content? Do you care about advertising-driven-editorials?
We have a small amount of advertisement, and it doesn't influence our content at all. We don't pursue advertising-driven editorials. Our advertisers are self-selected based on their interest in what we are doing editorially, and their interest in communicating with our audience.
What do you think of your issue 01, when you look back at it?
We're very proud of our premiere issue. We covered a variety of topics to give a sense of the breadth of our editorial interests. But we've learned a lot since we published Meatpaper Issue One, and I feel every issue is an improvement. A wonderful thing about the magazine format is that it is an ever-evolving thing and there is opportunity to grow and change and experiment organically.
Magazine favorite(s) that inspired you in your career.
Cabinet, Gastronomica, Esopus, Readymade, the New Yorker, McSweeney's, early Colors.
Do you keep old copies of magazines? If so, what is your favorite in your collection?
I have too many magazines to count. I have an entire bookshelf devoted to my collection. I don't have one favorite, but have been inspired by old issues of Colors, Eye, and the now-defunct Speak.
How many magazines do you buy / get / read each month? Do you qualify yourself a maniac?
I keep up with the New Yorker every week, which is a big job in itself. I subscribe to ten magazines, and flip through others on the newsstand. I am definitely obsessed.
We are compiling answers from some of the most innovative magazine makers around the world today. Who else should we ask?
Tod Lippy from Esopus. Sina Najafi from Cabinet.
Answered by Sasha Wizansky (Editor-in-Chief / Art Director) Magazine: Meatpaper Email: firstname.lastname@example.org Date: 16-11-2008