Fendoir Magazine

Check out the full PDF on Google Drive

The Challenge:

Self-publish a magazine with a team of five students (that dwindled to three after a couple of drop-outs) that appeals to a Manitoba audience. We decided on food — butchery to be specific. This meant finding and writing feature articles, cooking recipes, and taking photos for a full-sized professional magazine.

The Process:

We decided on an elegant aesthetic to appeal to foodie audiences who care about quality ingredients and innovative local restaurants. I designed, laid out, and published the full-colour 24-page magazine with contributions from my teammates. I also contributed my own photos, a feature article, and two recipes.

For research on my feature story about the halal food industry, I visited an abattoir with a Muslim store-owner to witness him slaughter four cows.

The results:

We launched the magazine at a print expo where many visitors picked it as their favourite publication. One restaurant we covered even offered to sell copies for us.