At first, we may get push back because people in the area aren't always shown the truth by reviewers, but our stance is that the only way someone can grow is with constructive criticism. There's a thin line between being honest and being an asshole, and we stay on the side of honesty. We love this area too, but we feel like glossing over things that could be improved only does a disservice to people. The biggest problem I have with a lot of the existing food writing is it has such a bias. First, we want to open up an honest debate on regional food. GC: What will Southern Grit try to provide to readers?ĬF: Southern Grit really has two focuses. Southern because of where we're from, and Grit because of the honesty that makes the backbone of the magazine. Since we were so stuck on it, we went with it. We kept coming back to "Southern Grit" and Fitz was really pushing for it. I threw out "Pantry" and "Southern Grit" at about the same time. We wanted something edgy to match our content ideas. With keeping it free, though, we invite anyone with an interest in food to join in the conversation.ĬF: Fitz and I tossed around a lot of names. Between the look of the magazine and the writing, we're striving to be a publication that anyone would gladly pay money for. SOUTHERN GRIT FREEIt's his attention to detail that is going to draw readers in it's the writing inside that will keep them coming back.ĬF: Southern Grit is a free publication focused on food. All things layout, photography, and design related are Fitz. With the finished product, a lot of the initial appeal is the look. CF: First and foremost, this magazine wouldn't be in existence if Fitz hadn't taken a chance on my writing in the first place.
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