Get Sated: San Francisco Bloggers Launch New Food Mag

BlogHer Original Post

In May, two San Francisco-area bloggers launched sated, a new quarterly food magazine. The magazine features a combination of stunning photography and in-depth exploration of a single topic per issue. The first issue focuses on dark chocolate, and includes articles that cover everything from an exploration of chocolate's origins, to the "seeding" method of tempering chocolate, to how best to combine herbal flavors with chocolate in recipes.

 

Sated Preview

 

sated was founded by Anita Chu, who blogs at Dessert First, and Stephanie Shih, who blogs at Dessert for Breakfast. I caught up with Anita recently about what they're learning and what they're enjoying the most about this new gastronomical adventure. Read on to learn more!

Genie Gratto: How did you meet?

Anita Chu: Stephanie and I met at BlogHer Food 2010 in San Francisco! We are both Bay Area food bloggers who write about dessert, so it was probably inevitable that we would have a lot to talk about!

GG: What inspired you to start a food magazine?

AC: Over the last year, Stephanie and I had numerous conversations about our favorite food magazines and what we hoped to accomplish beyond our personal blogs. We decided starting our own food magazine would be an interesting challenge to further our creative ambitions, and contribute something unique to the food world.

Sated cover

GG: How often will the magazine be published?

AC: We are looking to publish quarterly. Our next issue will come out around September this year.

GG: What sets your magazine apart from others that are being published now, or that have gone before?

AC: We are bringing a very visual yet literary aesthetic to food. Each issue will have as many full page photos as possible to celebrate the visual beauty of food. By focusing on one theme per issue, we're also looking to provide a wide range of perspectives—from professional chefs to bloggers to academics—on a single topic. We see our magazine as a cross between a magazine and a coffee table book—a reference that's meant to be savored, kept, and re-read.

GG: What has been the most challenging thing about getting the magazine off the ground?

AC: There were definitely many new challenges for us in creating a magazine, including determining our aesthetic, learning to create magazine layouts on our own, and, of course meeting our deadlines! Now that we've officially launched, some of our next goals are looking for ways to bring down our production costs and increasing our distribution.

GG: What has been the most exciting moment so far?

AC: Seeing our magazine in print! It was the moment when it really felt like our project had become reality and all our hard work had finally come to fruition. It's been an immensely satisfying journey to see our first issue published.

GG: How do you balance your personal blogs with producing the magazine?

AC: It's tricky! We are trying to best to maintain our blogging schedules while also working on the magazine, as well as working day jobs! We knew we were setting ourselves a big challenge! Moving forward with our second issue, we will look to add other members to our team to help take some of the many tasks of running sated off our backs so we can focus more on the creative output.

GG: Are you looking for writers? How can other bloggers get involved in the project?

AC: We are eager to bring in other collaborators to sated—writers, photographers, designers—we welcome all areas of expertise. Those interested should send an e-mail to editor@satedmag.com, and we'll be in touch!

Have you checked out sated yet? Share your thoughts in the comments below.

Genie blogs about gardening and food at The Inadvertent Gardener, and tells very short tales at 100 Proof Stories. She is also the Food Section Editor for BlogHer.

Image Credits: sated, used by permission.

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