Unique.
Fresh.
Local.
These words aptly describe Graze, a new magazine which just hit the shelves this past week at Outpost Natural Foods.
If you’re familiar with Outpost, it probably won’t surprise you when I say that the magazine focuses on authentic, season, and local food. Nor will it come as a shock that the publication is completely independent, meaning it’s not supported by advertising or owned by a conglomerate.
I was so excited after picking up my first issue that I tracked down Malcolm McDowell Woods, new media editor at Outpost and the man behind Graze.
“We knew we wanted to do another print piece when we stopped doing the Exchange but we wanted it to be different, fresh,” says Woods, “We also want good food to be accessible and not too complicated so home cooks can feel confident trying the recipes.”
After taking a look at a copy of the magazine, I’ve got to admit that they’ve done a great job. The publication isn’t particularly hefty, but it’s weighty with great food news that caters to both the everyday cook and “foodie” alike.
Picky about where your eggs come from? Maybe you’d be interested to know that Lynn Lein of Yuppie Hill Farms delivers her own eggs… or maybe you’d just like the recipe
for Beans & Barley’s egg burrito? (it’s in there).
Ever wondered about the point of the urban gardening movement? Read all about the movement in the magazine’s “Table Talk” feature, which promises to bring together fascinating people for a coffee klatch about important food issues.
Curious about the differences between red wehani and black japonica rice? Check out the “Table of Rice” which includes a field guide to common rice varieties as well as a guide outlining how to cook them.
Love radishes, but tired of eating those radishes the same way every time? Why not try them braised (there’s a recipe in the spring issue)
One of the features I found most satisfying was the Milwaukee Chef’s Challenge, which called upon Meritage’s Chef Kelly to share her knowledge and expertise to put together a great recipe using this issue’s “mystery ingredient,” kimchi.
“Milwaukee has a great food scene now and we know that many chefs focus on local and seasonal flavors,” Woods tells me when I ask about the feature, “It seemed like an interesting idea to throw a unique ingredient at them and see what creative meal or dish they could plan around it. It’s that kind of magic we want our readers to experience – that creative energy of a chef when presented with a challenge.”
And that creative energy doesn’t just apply to the chefs featured within its pages. Woods shared that magazine won’t feature stock photos or recipes that aren’t tried and true winners. “It is truly a labor of love. Everything is original,” he clarified, “And, much like our stores, we envision [the magazine] growing and changing based on what our readers like and how they respond to each issue.”
Future issues will be published quarterly, and will feature the best and the brightest of the products flooding the produce bins and product shelves at Milwaukee’s three Outpost locations.
“We are in the planning stages for our summer issue now,” Woods added, “so we’re headed out to some farms – maybe a dairy farm or a cheese producer (June is National Dairy Month after all!).”
He assured me that the magazine will always include plenty of recipes and great features show-casing what’s best and brightest on the local food scene. In some ways, our conversation reminded me of all the reasons why I initially felt inspired to start DEVOUR Milwaukee. Wisconsin is such an awesome place for people who love food. It’s difficult not to want to share every little great thing I find!
The fact is, Graze isn’t just a magazine. It’s an experience – a place at the table where you can enjoy not only a meal, but some great conversation.
“Pull up a chair. We’ve got the coffee on,” encourages Woods in his Editor’s note, “Every food has a story. Sit awhile and visit with us.”
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Best of all, thanks to Outpost Natural Foods, I’ll be giving away 25 copies of the new issue of Graze for you to check out for yourself. To nab your copy, which will be mailed directly to your home, be one of the first 25 readers to leave a comment telling me about a topic, food, or local producer you’d love to see featured in upcoming issues of Graze. Please be sure to leave your email address in your comment so that I can contact you for your mailing address. Thanks! And good luck!
Graze: Around the Kitchen Table with Outpost Natural Foods
Published quarterly by Outpost Natural Foods
www.outpostcoop.com
Retail Price: $1.99
Owner Price: $0.99
Purchase the magazine at any of three Outpost locations:
100 E. Capitol Drive, Milwaukee
7000 W. State Street, Wauwatosa
2826 S. Kinickinnic Avenue, Bay View
