Issue 28

Letter From the Publisher: Issue 18

Letter From the Publisher: Issue 18

Welcome to the 18th issue of Food & Spirits Magazine. As always, we’ve got some great articles and photos that you are sure to enjoy. Many of your favorite writers are back and we’ve also made a few additions to the staff that will certainly enhance the quality and selection of articles you have to peruse.

Along with this issue, we will also be relaunching our website, fsmomaha.com, at the same time, and it’s something I’m pretty excited about for a number of reasons; 1) It marks the culmination of a lot of work by many, many talented people; 2) it gives us a chance to better connect with our readers by making all of our content available in an entirely different medium. In the same way we can better connect with our readers, we can also be more of a driving force for our advertisers by getting more eyes on the great things they have to offer; and 3) it marks a big transition for me personally to finally embrace this thing they call the ‘interwebs’ in a professional capacity (rather than just ‘researching’ my last date and searching for the best lo mein recipe or delivery option).

I want to elaborate a bit more on each of these:

Many talented people made this happen

70 authors’ and 23 photographers’ work make up the content of our new website. That’s over 300 articles, 500,000 words and 340 photos just for you to indulge in. It’s an impressive display of the creative talent to be found in Omaha. There is no other website in Omaha that can offer you so much locally produced content on food and spirits.

To my chagrin, and because I am perpetually caught in the moment, I had forgotten many of the articles and contributors that graced the pages of our early issues. It was a humbling and flattering experience for me to be reminded of them all and how much we are all indebted to them for giving us such great, local articles to read. All of that is not even mentioning our web designer, Rob Ruiz from Bizzle Designs, who has also busted his rear to bring the website to this point. Trust me when I say having too much can be just as big a problem as not having enough. He’s been aces in handling it all.

A better chance to connect with our readers and advertisers

Not only is all of our content available on fsmomaha.com, but it’s also enabled for multiple formats, including mobile. You’ll also find all of our digital editions available for viewing and download. There are also links to our Facebook, Twitter, and Flickr pages as well (and probably whatever they come up with next). That gives us loads of opportunities to give you fresh, local content in more ways, and lets our advertisers get the word out about the great things they have to offer to more people. We’ll also be able to offer our print subscriptions in a much more convenient way, and introduce new things as well (like video – hint, hint).

A big transition

I’ve been using the web personally from the beginning (Al Gore and I were two of the first), but admittedly, it’s taken a while for me to find the way I felt most comfortable working with it professionally. Having worked with print for nearly 20 years, I knew print wasn’t ‘dead’ (like everyone said eight years ago), but I also recognized it was going to change what I would be doing for the rest of my life. It’s a fine line to walk that gives readers and advertisers more opportunities, while also finding a way to pay for it all (as nice as Rob is, he doesn’t work for free). We’ll always be looking to evolve our ideas and innovate, but with this relaunch, I think we’ve found a way to make the online world work for all of us.

So check it out, read it and enjoy. At the end of the day, myself, the writers, photographers and designers, we all do this because we’re passionate about producing great work, building the local food and spirits community, and informing the public about the great things happening in that industry and in our area.

And we want to know what you think. Let us know how we’ve done – we’re always listening.

Erik Totten

Erik Totten

Erik Totten is the founder and publisher of Food & Spirits Magazine in Omaha, Nebraska. He’s worked in publications for the last 21 years at all levels. As well as serving as a writer, designer, photographer and editor, he’s also founded two publications which have allowed him to grow into being a publisher, which he would describe as his ‘true calling’.


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