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It’s been a crazy sort of year – a year of what people close to me consider to be madness on my part, namely: starting a new gastronomic magazine and web-site in the teeth of a recession. Despite there being what is termed “the oral tradition” in Cyprus, there is also an inordinate number of newspapers and magazines competing for (a) circulation and (b) advertising revenue. Internationally, famous gastronomic magazines have either reduced pages alarmingly or are going out of business, something that has happened here, too.
But. We have managed four issues of the magazine and the website is up and running. And they are self-financing. “You have a good product”, a top wine man told me the other day, “and you got into the market just at the right time, despite the recession – people are becoming more and more interested in good food and good wine”
What we are doing is done on miniscule budgets and only with the support of some who will help without charge and others for very modest fees. Cyprus is hardly a place for journalists who want to thrive and prosper! Which reminds me of a hilarious exchange I had with a lady from North America at the beginning of the year, which started with her saying she would like to write food and wine stuff for me. I replied I was interested, but had to warn her that rates for writers in Cyprus were very low indeed. She knew this, she said, adding…
“…my rate is usually $1.00 per word which equals with the exchange rate 0.79 euros… when I Lived in North America… but I realize that I am in Cyprus and things are a lot smaller… My price would be for a 1000 word article, 370 Euros, which is US$0.47, or 0.37euros, or US$470 USD”.
I had not the courage to tell her that if she took a Nought off the €370, she would be close to the going rate often paid here.
I recall that years ago, Ernest Hemingway, at the height of his powers, earned a dollar a word. I wish I could say the sample text from this would-be contributor approached him in style. Alas, not. Anyway, it’s the season of goodwill and I hope she has made out, somewhere.
I do have thanks to record. To many people of many ages and occupations who have wished Cyprus Gourmet well, and those who have had faith in what we are doing by supporting us. I have to thank contributors, especially Matthew Stowell who has written some fine pieces, but due to health problems of several family members has had to return to the U.S.A. Recently Nichole Dake has joined, with reviews, features and photos, with efficiency and style. To Masis der Parthogh who concerns himself with the business side of things, thanks for his ever-present calm (exterior at least!) and patience with my fulminations. Finally, and most importantly, I thank my wife Mary for her tolerance and good temper most of the time in coping with an elderly chap who seems unable to stop working.
To everyone who has read our writings, thanks – and we hope you enjoy and will continue to enjoy what we try to do. My concern as you read this is to collect the fresh goose and duck fillets and assist my fellow villager Sir Hugh Reid, who will de-bone the poultry, to prepare a substantial meaty “roll-up” roast for our Christmas Night dinner. But there will be another Financial Mirror and the last Cyprus Gourmet Weekly of 2009 next Tuesday.
So, on behalf of the tiny CG Team: “Have a Great Christmas”
