PREMIER ISSUE
INTERVIEW WITH AN EDITOR SWAGGER MARIE ANTOINETTE BEAUTY &THE BEST BREATHLESS
DECEMBER 2010
34 HOW DO YOU DEFINE BEAUTY?
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CONTENTS DECEMBER 2010 Pg.
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Swagger
Editors Letter 13 Zoom Archilluptas sitint et quas exeriatur? Idebite nimolup tatius resequo dignimod que vollam aut velesti scient offic tenis dolor aut porrum facest, veneculla sint odi re, ut officatibus vita coresequis restrum quae dolorio volorem volendita perrore licia volest, quo dolestia none officiatem ipsaestrum, tem.
22 Interview With an Editor Ducitatibus magnihi liatiundent labore laccus expel mollore eaquatis nullabo repeles volorerrum fugia endus et et occatur itaerior res aut ipsam quid ut enda del ipsuntur maiore quatus dolupta porio. Et molorem.
25 Swagger Ducitatibus magnihi liatiundent labore laccus expel mollore eaquatis nullabo repeles volorerrum fugia endus et et occatur itaerior res aut ipsam quid ut enda del ipsuntur maiore quatus dolupta porio. Et molorem.
26 Marie Antoinette Et a dolor aboreperum faccaborum enihill ecerspi ssuntur as volo odi sit ati dolo magnate seque es quiandest, sequossenim fuga. Magnis nim fugit ulpa nonseque natem fugit que a ex ererum labo. Itae prem cus autam quae. Et laborer iberunt ionsedicia nes dolor sum harum fuga. Dem in reium.
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Grand Central Market
34 Beauty and the Beast Erum enderum iunt remolorerum ut unto comnihil inusandi blacculpa venecto vellatet accatur? Ti id magnam aut laborepudi nonectam incim vendios anda est, que prepere nobitas que nobisita pos voluptatusa serro volores cipita ipsapic iuresti berumet,.
46 Breathless Nesciasi maximus daecturit voluptat audit quiatum 9
DECEMBER 2010 |
MASTHEAD PUBLISHER LUIS MALDONADO EDITOR-IN-CHIEF LUIS MALDONADO COPY EDITOR JORGE MALDONADO ART DIRECTOR LUIS MALDONADO ASSOCIATE DESIGNER LUIS MALDONADO MARKETING AND BRANDING DIRECTOR LUIS MALDONADO PHOTOGRAPHER ANNIE LEIBOVITZ CONTRIBUTER WRITERS MIMI LION LUIS MALDONADO ERIK CHOO JOHN LENNON STUART YOUNG MIKE TYSON DOUGLAS SMITH MICKEY MOUSE MINNIE MOUSE WALT DISNEY
ANGELES MAGAZINE
735 GROVE STREET, SUITE 999 LOS ANGELES, CA 90247 TEL: 310-800-5344 FAX: 310-800-5345 LUALMAL@PACBELL,NET | DECEMBER 2010
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EDITOR’s LETTER N
on resent voles simusci tasperi orrumetur solumque poruptat ulpa soluptatios aspiet pre, estiiscita nemquis aligenitiae mo eos porerorum entectatquos untempore vellibus, quam volorectior magnatet et as et hictatur aut quis et est estiore ntectii stionse ctatem eniet dessum is pel isqui rendiciis non pero te volum assit voluptae entureperum consequi beatium quassunt moluptatur? Bis eos magnimust veri cullupis adita quiassit acepe prat re endant qui doluptur, con con pro etur? Qui solore odicto eaquos plaboribus, cumquiatem aut laborepero tem fugia et quodit, solor rerfera peles quatur audiori tem anda ipidus, nos volorepe nos aliqui bea corit, officiisqui dem as et ariosap icientio. Itates dolorer sperspi caborem fuga. Ut fuga. Nequam landi verovidit re viducid eatiat. Tur aut adit faces quam rectatet idebitatiunt laboreria poratin et qui ipsa volorpor re, consequ untibea ribustem ius dollabo rumquas dolupta tibusa simusdanis moloriaepta coreic tet et, sa quam re, nonsere pore res ideliquae necupta cus.Igenitatur magnatem sum ipsande volupta presequunt re nihil inus voloren diorem in rerissus mo excesectem alis suntur sitiate nistiae offici res estorio. Umendis debit est doluptam lit autatem faciam eos aceatias quatur aliquis mos et lat.Seditat acernat eum voluptaspel et lantias a pori ut eserum, sum cus, simostinctor accuptias enimolu ptatem quam nobita core vid ut peligni mporesed quatisquia que nobis sitiant alique volupta tibustia isinis sequiam, quamusdanda si nus evendi ommoditatus est volenissit labor audandandio. Nem am quibus. Lut perchil min re endam la que andit, atur sero vit. Experepe illandist, si reprerit lit volupta non con reped unt, nonseque sitate nemporp oriatumquas et ist dolorporae voluptatque voluptat que nis ut quiatem ipsanda cuptatem ra dollanda nossin eaqui sam, sam, soluptat laborias et fugiatum etur mi, simod magnat ullitiusam esecaboritas platur sit, a is explis aut lis que eos sum dusapis eaquam re mil et vendam, simOccum quiam venimi, sequias nobis evellorem reiciat. Hendem sintincil iusdaep eliquid estions editem hiciat il elici consectempor audi ut eum quae aut estintem volende liquae volorer ciunt. Until next month,
Luis Maldonado Editor-in-Chief
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DRINK ZOOM
LETS HAVE A TOAST
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FOOD ZOOM
BON’APPETIT
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IlIstoremq uatiisFicimagnim laborum natus et mintint qui to ipiciis quidera voleneseris entemporum eum aut ullor si aut maximint. As il ipit exerum quae niet quam quiam, omniat laut ut optibea dolupta tinctorene nobis sandignam, as atemporrum illutenis dolut dolut fugiti coreper oviduciis rere volecus. Dolore di cum el magnatem nos ratqui tem facepelique voluptae venestinum re aut lam quatemo saperum aut ad minctem verspicturia prem arume veris eum es consequ isquatectias ute repersp eligenimet lis iligention nis moloris autatur? Bo. Gent eiur? Amet enimi, ut quos ditia dis dus maximpossunt occaepe rumende nihillent mi, autem aborerf erspitatia sed mo mintum rem volor sunt quat pro doluptatum cus. Henis es dolum sequi dolor apis quas exerestem es quo ma dem etur, et hil eicitio rrupta qui incia consequ iassim rectotam hitas dersper uptatur? Erume porro molupta turecesed quam rerciis aditate ctaectur.
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ARCHITECTURE ZOOM
ART FROM THE HOOD
STRAIGHT FROM THE
HO OD
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il maximincture cus eum sament est, temporem faccus alitia veniene volum vernam ea nonempores diandae. Itas reperiatur accae. Qui dolorro tem sunt harchici atem qui remquodia plandera et voluptaerum erchillabore nobist molupita volum eos exeremp eruptatenia dolorem inctes verisquates res in resci volupta quiberum vel in eaquia
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CELEBRITY ZOOM
As que voluptiorrum ide por autes aut alique int pos dolenim agnihictus eium et laboren dandellendi corumetur, eleseque re re quis rate litatem. Incit, sita nostionsed maximus nos quassed etum nonsequas eos rehenis pratum autem res maio. Ucienia dolorerum, si ne prepe num faciandiat. Otatem estio. Et dolute sam vendi acerae net as restor abor modipsam solorer oriatibus mi, quasper ionsequia doloreratae a consequunt lit quidenis autem id experis et autem et autae ratibus magnias sequiat. Fuga. Nequistio ipsaperem culparcim re nobis ea culparum labores eum harchilis asi volore plia nobit fuga. Ut fugiasin cus saped essequi sciisita asperfe riatis molore.
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NIGHT LIFE ZOOM
CRAZY LIGHT, CRAZY LIFE
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Swallow Magazine Creative Director and Editor, James Casey Eat me daily: Let's start with the basics. Who's behind Swallow Magazine? Is there a mastermind? What are your backgrounds? James Casey: Swallow Magazine is a pretty small operation—It currently comprises myself and co-founder/contributing editor John Short. That said, we are starting to explore giving honorary titles to other editors and writers involved in reward for their tireless endeavors. My background is in editorial and publishing, generally on the art side of things (although I have been known to leave my | DECEMBER 2010
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station, so to speak). Is Swallow Magazine a full-time gig? While Swallow is more-or-less a full time endeavor, I also work on several other projects that are complimentary to the magazine and it's aesthetic. I seem to work on quite a few coffee table books these days and also dabble in a few consultancy projects for magazines with a more commercial appeal. Since the magazine is going to focus on a different geographical region, how does the staffing work? Do you
have a bunch of contributors and send them out as foot soldiers to gather information? We’ll start of by doing a lot of research on the region in question. This usually involves ploughing through books, art and film concerning the area. Ideally I like to check out somewhat alternative sources—old novels, the Time-Life Foods of the World series (invaluable), forgotten ephemera etc. I also like to speak with friends, colleagues and connections with knowledge of the areas for interesting ideas and possible pitches. Following this, I usually write down a shortlist of story concepts and book a ‘research’ trip with a photographer and writer. While in the area, we try to get as much as possible done—from interviews to portraits, still-life shoots and appointments. The appointments, with local photographers/illustrators/artists/ writers are key as we don’t have much of a budget to fly people from here to there all the time. Once back in NYC, we’ll usually review what we have, what we learnt and then work out what we want in the issue. Ideally after having taken the trip, more ideas will present themselves from both experience and conversation. At this point we start to commission/approach people for certain stories. Ideally, I like to start with a dialogue and have someone else come up with something that is their own as the idea of forcing a concept is never good for anyone involved. Softly, softly, etc.
with time, word will get out. As for a website—we’re working on the idea. I think that the site itself will have to be something totally different to the print magazine. The magazine is essentially a vessel for more timeless stuff—beautiful images, strange stories etc. I think the website might eventually become a sort of sketchbook for the magazine, a place where ideas germinate and quality isn’t so strictly enforced. For the Scandinavian issue, did you come across any food that was just too much? Too ghastly? Anything you refused to eat? Not really. We had someone do something on Iceland’s Thorrablot festival, which usually consists of the requisite grossouts—sheeps balls, split lamb head, stomach aged in whey, rotten shark etc. While it was all supremely disgusting tasting, it was also a bit dull as an idea. It was all a bit shock value and ultimately we’re not really that interested in that as the ghastly eats path is pretty well beaten
by now. One of the writers ate polar bear in Greenland, but that’s not really that gross—it’s normal over there I guess. Why call it Swallow Magazine? After having spent the best part of a month thinking of good names, Swallow was pretty much a perfect fit—it’s funny, serious, dark, light, sophisticated, juvenile etc. It took a while to come to a consensus as to whether or not the name was offensive to some people but at the end of the day we thought fuck it. Naming a food magazine is a pretty difficult endeavor—we tried to stay away from the cute sounding names, the gluttonous ones and the boring ones. When can we expect the next issue to drop? In the spring/summer overlap region, fingers crossed. BY Rick Rogers Photographe by Joe Lean
Right now it’s kind of hard to track down information on the magazine — your website is a single page, and you’re not doing too much publicity. What’s the reasoning behind this? Are you planning on having a website? Press seems to be trickling out—we just had a rather large thing in the most recent edition of Wallpaper* Magazine alongside a glowing piece in Nylon (They went so far to state that we’ve rendered other food magazines insignificant! Not true, obviously…) and also a selection of online press (Daily Candy, Refinery29, etc.) That said, as we’re new and very small, the push for PR isn’t huge. Hopefully people will feel like they’ve discovered us and I would imagine that
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SWAGGER
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THE CURRENT COVETINGS OF OUR OWN MASTERMINDS
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BREATHLESS photographed by Melissa Rodwell styled by Ope Majek
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Ar t
WHEN IMITATION GOES OVER BIG, IT ISN’T IMITATION, IT IS . 55
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Grand Central LA’s Oldest Market Place | B Photographed |
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y Mimi Lion | By Luis Maldonado
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love going to markets. No matter which city I am visiting, I always want to see at least one of the local markets. I can’t place exactly why I have this fascination with markets, because it existed even before I became very avid about cooking and ingredients. Maybe my love of food is what drew me, or maybe it is because a busy market is typically a loud and lovely mass of humanity – people from all walks of life brushing against each other and examining produce, speaking different languages, unified in the purpose to do what we all must – EAT. Bustling markets are varied these days, some with produce and wares from across the globe, some with plump fruits and veggies proudly carted and displayed by their local, hard-working farmers. The Grand Central Market in Los Angeles is a fascinating mixture of the two and has been serving Angelenos since 1917. Many of the neon signs scattered throughout the vast expanse of the market are historic, and the building itself once housed the office of Frank Lloyd Wright. The inside of the building has adapted to various demands in its eighty year history, but the beautiful exterior facade of the building remains the same. Food – history – architecture – I love this place. Grand Central is a traditional farmer’s market in the sense that stalls are rented and contain produce offerings from local area Farmers, but you will also find stalls offering meat, seafood, dried chiles, beans, spices, herbs, candies and ice cream. Scattered amidst these stalls are miniature restaurants churning out authentic cuisine from various parts of the globe. I am in danger of sensory overload as I wander through the maze of sights, sounds and delicious fragrances approaching from all directions, but my feet will always take me to Sarita’s Pupuseria. HOLY PUPUSA – this place is unbelievable. Forget about all of the other fine Salvadoran delicacies that are on display for your selection and devourment – let’s just focus on the gorgeous little pupusa – pupusas so amazing that there is a constant, jostling crowd, pushing and shoving and waving money around, yelling at the poor soul taking orders and trying to keep up. The line at Sarita’s is very interesting and diverse; many locals of all shapes, sizes, colors, as well out of town visitors like me. My broken Spanish not only gives me a bit of street cred as I stand my ground in line but also allows me to understand that there are visitors on vacation from El Salvador and other Latin American countries in line with me. Their hosts explain how they will experience a true taste of home, right here in the center of Los Angeles. Muchas Gracias, Saritas.
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Anyway, after ordering you round the corner to the other crowd of people watching and waiting as pupusas are expertly prepared by the pretty ladies at the grill. I’m nose to the glass as I think how do they DO that? Little balls of corn masa dough are scooped up, folded into a mysterious little pocket, and stuffed with cheese (several to choose from – I go with queso loroco – Salvadoran specialty prepared with indigenous ”flowers”), beans (creamy, earthy), chicharron (pork), or a mixture of all three (pupusas mixtas). The dough mixture is then magically patted into a little ball and flattened into a thick “pancake” a little smaller than a tortilla. The pupusa goes on to the grill, and you continue to wait – fascinated – impatient – stomach growling. The very talented women at the grill prepare these pupusas so quickly, so expertly, and then somehow remember the type of each pupusa on the grill. Finally, FINALLY, your number is called (in Spanish – be prepared and study before you go), everyone around you sighs in disappointment, and you leap joyfully to the counter to take your ridiculously fresh pupusas. Each little pancake is topped with a pickled cabbage mixture that provides a fresh and crisp acidity to the dense pupusa, and the entire thing is best topped with the
mild, bright orange salsa that is offered as traditional accompaniment. Forget that it is very unlikely that you will grab a coveted seat at the counter of Sarita’s – no matter. Simply find a seat in the surrounding area of the market, which will allow you to watch the interesting crowd around you and the mayhem at the Pupuseria. Besides, it’s hard to think about much else when you are eating something this tasty, this sabrosito. The pupusa is pleasantly dense and chewy, the center filled with a happy marriage of melty cheese, beans and pork. Pupusa, cabbage and salsa together in one bite makes me very, very happy. After my over-indulgence of Salvadoran goodness, I like to walk through the sawdust covered ”streets” of the market to purchase chili covered mangos and my favorite Mexican candies, made of sweet and spicy tamarind paste. Maybe I will get an ice cream or purchase some dried New Mexico chiles for that recipe that I have been saving, but either way, I will be savoring the experience of this wonderful market and gleefully looking forward to my next chance to come back.
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Euro chic
By Luis Maldonado Photographe by Melissa Rodwell
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ON THE NET WWW.ANGELESMAGAZINE.NET
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