Tag Archives: motifmag

Contributors

As much as I would love the ultimate power of doing the entire magazine myself, unfortunately I must share the duties with not only my cousin Tegan, but also the many wonderful contributors who help us out with each issue.

You may not know this but we outsource help from artists, writers, photographers, bloggers, crafters and designers for things like our cover art, photo shoots, craft section, articles, reviews and images.

We like to spread the love and get in a new artist or writer for each issue, to help give that theme it’s own personality and differentiate it from the last one.

We are always looking for people who can help out, because last time I checked, working on MOTIF Magazine should be a full time job!

Alas, it is something Tegan and I and our army of creatives put together in our ‘spare time’ each quarter and all for the love of creative expression and just getting it out there.

So if you’ve got a talent you think we can use, please don’t be shy and get in touch.

We need help with marketing, social media, articles, images, website….and whatever else you can think of!

 

 

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Food for Travellers

Here’s something cool and perfect for the latest JOURNEYS issue of MOTIF Magazine.

MyCityCuisine.org is a new Wiki project that helps travelers discover local foods from all over the world.

Food is an integral part of the local culture so naturally tasting local food is high on most traveler’s to-do list.
However, until now there has been no single comprehensive source for this information.

The MyCityCuisine project aims to fill this void.

Check out the super cool FREE app for iPhones.

Imagine strolling through the streets of Bolivia and wondering what the locals like to eat and being able to browse the dishes of the area with just a quick click on your iphone?

Here are some examples of Dish of the Week from the website:

Cranachan is a traditional Scottish dessert. In more modern times it is usually made from a mixture of whipped cream, whisky, honey, and fresh raspberries topped with toasted oatmeal. It is sometimes called Atholl Brose (which is more properly a drink using similar ingredients). Earlier recipes used crowdie cheese rather than (or as well as) cream, and were sometimes called cream-crowdie.

Pique macho (pronounced pee-kay maacho) is a typical Bolivian food. It is a heaped plate consisting of bite-sized pieces of beef, sausage (hot dog type), and french fry-cut potatoes. Added to this mixture are onions, locoto, boiled egg, mustard, mayonnaise, and ketchup.

Smaller portions are simply called pique; pique macho is a huge portion, and traditionally spicy hot because of the locotos. Urban legend suggests that this is because you are macho if you can finish one by yourself.

As a little side-note to anyone interested in spreading the good word when it comes local cuisine, MyCityCuisine.org is looking for contributors. So get stuck in and help out!

And, a final note, MyCityCuisine is giving away a Free City Walking Tour App (worth $4.99) to everyone who Likes them on Facebook.

The app provides GPS coordinates and interesting descriptions for not only the main city sites, but for off-the beaten path destinations as well.

People can sign up to receive the free city app of their choice by clicking the orange bar at the bottom of MyCityCuisine.org or by visiting their Facebook page.

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