July 30, 2013
Dog Ear Consultants
A slew of alumni magazine editors have dug out their recipe boxes and produced some beautiful food issues as of late. Oberlin, Stanford, and Middlebury have all been cooking up some great content based on one of life’s necessities. They’ve touched on everything from local food movements to alumni chefs to the best cookbooks. Some even offered recipes. The photography has been, well, mouthwatering (we’re thinking about that cover, Oberlin), and delving into the world of food has been a great way to provide service content. If you’re thinking about your own food issue, we have a few important tips to consider.
Invest in a stellar food photographer. There is an art to this and an incredible portrait photographer will not always produce the best image of, say, a slice of pizza or a cherry pie. Good food photography will make you hungry, and great food photography will have you stealing magazines from the dentists’ office to prep for dinner.
Give them something. If you embark on a food issue and don’t offer a single recipe, you have missed out on the chance for some real service content. Alumni chefs might create a specific dish just for their fellow graduates. Or you might ask to reprint a recipe from their recent cookbook.
If you do offer recipes (which you will, right?), make sure you test them. The last thing you want to do is offer up a tired dish best found on one of those convenience store roller grills.
Get creative. In a recent issue of Garden & Gun, the editors offered up recipes on tear-out cards. If you have the budget for that kind of thing, do it. We, for three, would much rather have a dinner idea that we can use then yet another one of those [your college here] magnets or bumper stickers.
Oh, and one last thing about that Garden & Gun issue. On p. 79 is a recipe for Pecan Bacon Syrup to be drizzled over candied sweet potatoes. (You’re welcome.)