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Presenting the Debut Issue of FoodieCrush Magazine

Heidi Larsenby Updated: Jul 15, 2013

This post may contain affiliate links. Read my disclosure & privacy policy.

Listen. Can you hear it too? The trumpets trilling and the drum roll building into a frenzy as the champagne corks pop and richochet across the room.

Introducing FoodieCrush the magazine.

Huge thanks to all of the fabulous contributors and food bloggers who participated in the making of the mag. Your amazing talents are such an honor to feature and share in this online mag format. Special shout outs to Maria, Jaclyn and Bev for their extra awesome contributions.

Another round of thanks to Tessa for her editing expertise and Courtney for her savvy coaching, guidance and gentle prodding. OFO.

But most of all to my family. To my amazing husband Jeff, who picked up the slack lo’ these past months with my late nights and long weekends, always believes in me and my hair brained schemes and draws my bath every night before I wander into bed; to my Smudge, who thinks I’m the best mom in the world even when I don’t, and who I can’t wait to celebrate with on our promised mani/pedis date; and of course, my mom, whose pom poms couldn’t be bigger, her cheering louder nor her love stronger. I love you madly.

I might shed a tear…oh hell, I am.

 

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Thanks for reading. Keep in touch, please subscribe to foodiecrush and follow me on twitter, Facebook and Pinterest

 

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Heidi of FoodieCrush

Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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  1. Erin @ Texanerin Baking

    Wow! This looks like it must have taken ages to make. Beautiful! I just downloaded it to my cell phone so that I can read it while on the train. I would totally subscribe to this if it were available in print (and I’m not subscribed to a single magazine so that should say something!). I look forward to tomorrow morning on the train. :) And that never happens so thanks for giving me something to be happy about in the morning!

    Reply

  5. Holly W

    This is actually my first time here. I heard about this online magazine on FB, and I just glanced through it… i’m in LOVE! This is great. I can’t wait to get every issue in my inbox, and I can’t wait to read every little page in this issue. I think you may have helped me out with my upcoming family cookie bake-off!

    Reply

  6. Tessa Woolf

    Yesssssss!! Heidi, the debut issue looks amazing!! It’s beautiful to look at, fun to read, and full of deliciousness–I can’t wait to devour and savor it all, page by page. Bravo, my dear, sweet, oh-so talented friend. Thank you for letting me partake in your lovely creation. OFO for life! ;)

    Reply

  7. Annalise

    Heidi, I am in complete awe. Bravo! It’s simply beautiful, I loved it, all of it. Can’t wait for the next issue! ;) And I’m looking forward to chatting about it with you next time we get together.

    xoxoxo

    Reply

  8. Yvette ~ Muy Bueno Cookbook

    Holy moly Heidi!!!

    I don’t even know where to begin. The layout, photography, typography, design, its all breathtaking!!! You totally outdid yourself. And to be asked to take part in your debut is a HUGE honor. WOWZA! We had NO idea our section would be so fantastic. I just wanna reach out and give you a BIG abrazo! I’m still in awe of the entire magazine. Its stunning.

    Gracias for inviting us to be a part of it.

    Besos y abrazos!!!

    Reply

  20. Amanda Areias

    A bunch of fellas are spreading the news and I had to check with my own eyes!! Excelent job, thanks for putting together such amazing and rich content. Long life to FoodieCrunch Magazine!!!

    Reply

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