Call for Submissions

fer·men·ta·tion
ˌfərmənˈtāSH(ə)n/
noun
the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
- the process of fermentation involved in the making of beer, wine, and liquor, in which sugars are converted to ethyl alcohol.
archaic
- agitation; excitement.
**emphasis mine because debauchery. :)
Ferment Magazine is a new publication looking for personal food narratives. We follow the philosophy that writing, like food, is not just meant to nourish but to transform, excite, and produce a reaction within us.
This publication is meant to showcase and preserve food (hi)stories, memories, and traditions with the written word. This is not a platform to write about food merely in a descriptive way as is typical of current food writing, but to delve deeper into introspection, cultural layers and significance, and accounts not often told, known, suppressed or forgotten — narratives from the periphery. By telling these stories, something is changed within us, something is leavened.
It is a way for us to bypass the dominant food narratives and shun the current gatekeepers of food media who don’t represent us. We are the creators of the content we want to read.
Ferment Magazine is open to:
- creative non-fiction
- poetry
- reports and features
- op-eds
- interviews with artisan/indie makers, movers, and shakers in the food world
- travel writing with food/drink as the center theme or motif
- (little known) food history
- photography
- art
- infographics with credible sources
- a combination of all of the above, etc.
What gets published is always at the discretion of the editor(s). We love raw, funny, and eye-opening. We appreciate different perspectives from the norm. We value truth and sincerity.
To get an idea of what we look for, please see some of our posted stories.
Submit to fermentmag@gmail.com
Thank you! Looking forward to reading your pieces.
-Stephanie

