Six Months of Spork

 Persistance-of-6-months

It’s hard to believe that we’ve already been sporking for six months now (if you don’t know what sporking means, you haven’t been with us long enough yet). In what felt like the blink of an eye we’ve already ventured into a Nordic food festival, made enough cheeseballs to sink a ship, explored every holiday from Dia De Los Muertos to National Nutella Day, and learned more about cooking with bugs than we ever thought we wanted to know. And we’re still in the hors d’oeuvre phase.

I personally didn’t expect to learn as much as I have in the past six months.  After all, I’ve been subsisting on food successfully for 23 years now—what else was there to know that I hadn’t picked up on already? A lot, apparently. For example, that there’s more than one kind of cheese out there. Cocktails are better if they’re themed. Food made with care and precision is more satisfying than over-processed garbage. In short, I transformed from someone who ate to live to someone who lives to eat.

But what Ian and I are most proud of in the first half year of Silver Spork News’ operation is the community we’ve built. I’ve gotten to meet remarkable chefs and innovative small business owners, opportunities I never could have realized I was able to seize without the motivation of being a creator. I’ve been able to bring the art, photography, and writing of peers and friends whose work I respect to a larger audience. But perhaps most importantly, together we’ve created a community of readers and food lovers who inspire us to keep searching for cool new things to show off. So what does this mean for the future? In a word, more. More recipes. More mouthwatering food photos. And yes, even more breaking food news. We’ll be rolling out some things you’ve never seen before, so stick around our party for a while. We guarantee we’ll never run out of refreshments.

Bailey James
Executive Editor
Silver Spork News

Art by Molly Johanson. 

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