Chile Pepper Magazine Has Come Back to Life
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Chile Pepper Magazine has had a long, hallowed, and sometimes rocky history over the years. There have been points where it's seemed like it's gotten off focus, and was even declared dead for a short span of time. This was in part due to changing ownership and management a handful of times since Dave DeWitt, Nancy Gerlach and publisher Robert Spiegel originally launched the periodical in 1988.
While it appeared that Chile Pepper had its inevitable demise back around 2010, I'm happy to report that for over a year McMillen Communications/McAby Media LLC was able to bring the magazine back from the dead, but perhaps have created the best ever version of itself.
Yes, in the interest of full disclosure, I am currently a regular columnist of Chile Pepper, but I am not being compensated in any way, shape or form for stating any of this; they are exclusively my own opinions, and I speak only as a fan of spicy foods.
The print magazine has certainly turned itself around both editorially and topically. Gone are the boring and unrelatable "food porn" and "food snob" pieces and photos. In their place, there are an overabundance of features and recipes that the average All-American Joe and Girl-Next-Door Sally Foodie can sink their collective teeth into (both literally and figuratively) when it comes to fiery cuisine, chile peppers and BBQ. The graphics and layout have gone from severely dated to "WOW!"; it's a pleasure to look at as well as sift through the articles and recipes.
They've tapped some well-known chileheads and BBQ experts to serve as authors: Bill & Barbara Milroy, Jim Campbell and Vic Clinco; and even the most recent issue contains articles and recipes by Johnny McLaughlin of Heartbreaking Dawns, John Dilley of Defcon Sauces, Kristi Carter of JAC's Tailgaters, and Captain Thom Edwards of Captain Thom's Chili Pepper Co. Add in pieces by regulars such as Sue-Ella Mueller, Janis Turk and owner Rick McMillen, and in summary you have an outpouring of content that are dripping with a contagious enthusiasm, passion, knowledge and a pure unadulterated love of spicy foods. The results are a magazine that's simply fun to read again.
Again, I'm not being paid or urged to advertise to spout all of this; I do it on my own accord. And while print publications in general are dying a slow (and sometimes steady) death in this increasingly digital world, there's still a few years left in this fiery magazine.
If you're interested in a subscription, you can find more info at http://www.chilepepper.com. The publication is also sold at some finer brick-and-mortar booksellers such as Barnes and Noble. If you happen to be in one, pick up the August 2012 issue focusing on sauce (as pictured above) and let me know what you think of my column and if you have come across other great ways of trying out new hot sauces! I welcome any and all constructive input. Thanks!
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Spicy Food Reviews - Hot Sauce Reviews, Hot Snacks, Hot Wings, Seasonings, BBQ Sauces, Condiments, and More
Comments
2012-09-12 16:26:01
You now what, you need to come from the back of the magazine and come to the front and be showcased. I am only just saying.
I need to send a check in to renew. I got a hot sauce last time but have not tried it. I know it will be great because it was from Cajohn.
2012-09-13 08:20:47
2012-09-13 13:31:14
2012-09-19 21:11:11
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