That was quick! I'm celebrating 1 year as editor-at-large of Put A Egg On It zine. What does that mean? It sort of means that I'm a roving reporter, on call to brainstorm and execute features or projects. We announced this last year on my birthday and with this post where I made a version of Momofuku's Bo Ssam for my fellow Egg staffers.
Since then, we've been busy cranking out new issues, coordinating pop-ups and making videos. Visit our shop to grab a copy of our latest issue or ask your local independent book store why the heck they don't carry this zine, GOSH.
Here are highlights from the year:
53 Likes, 4 Comments - Put A Egg On It (@putaeggonit) on Instagram: "From our long, long out of print recipe card library! Here we have one of our cocktail party..."
If you're interested in contributing to Egg, here's what we're all about:
Put A Egg On It is looking for writing, photography and drawings by people who love food. We’re interested in essays and art that document the culture and community surrounding eating and cooking; work that explores the historic, artistic and metaphysical qualities of food. We’re looking for personal stories – not journalism. You don’t need to be a “food writer” or a “food photographer.” Everyone eats!
For essay proposals, please write a short abstract, at least 250 words, and email to submit@putaeggonit.com.
We’re also always looking for proposals for these regular features:
- Short pieces on a classic, regional food product: a loved packaged food item that is as much about time and place as it is about flavor.
- Photo essays of a dinner party: An interesting meal shared by friends and/or family.
- An illustration of a favorite childhood food memory for the back cover
- Food and cooking-related poetry
Illustrators and photographers should send links to their portfolios; Writers should email a PDF or link to samples along with their proposal to: submit@putaeggonit.com
Please note: Put A Egg On It does not do product or restaurant reviews.