Being an honest assessment of the state of Pork & Gin, a review of what we have done to date, and what we plan to do.
by John Pope on October 15, 2013
We started P&G with the statement that ‘we really care what you put in your mouth’, but you have to wonder if, after a little under two years and a little over three hundred articles, Pork & Gin hasn’t lost its way a little. It’s a good time to take stock, and to assess…
From the first post this website was supposed to be something special, a food blog/magazine with a difference. The difference was that we would write about food which mattered, about things that we loved and cared about, or equally things that we hated and cared about.
What it was never supposed to be was a generic cookie cutter website regurgitating the same tired and soulless content and recipes that you’ll find splashed all across the web.
Sadly, as it so often does, life got in the way of dreams and great intentions. We let a desire to make sure that there are frequent updates, despite that fact that time, finance and desire were at a low, get in the way of (for want of a better term) quality control.
We accepted some ‘guest posts’ and submissions that probably we shouldn’t have, although we also accepted plenty that we definitely should have. Some written by people both knowledgable and passionate, and the others, shamefully, probably written for no reason other than to promote a link.
We promise we will do this no more.
Please don’t let that put you off contributing though, if you have a voice, love food, and hate terms like ‘SEO’ and ‘keywords’ then we would love to hear from you – just click here.
Our other failing has been to drift away from one of the founding principles, one of the key ideas behind this whole thing. P&G was started with a love of food and drink, of cooking and eating, but life isn’t only about ingredients and recipes. From the beginning P&G was also supposed to embrace the other things that we love. Things like music, art, literature, sexuality, the seasons, cultural and religious diversity, drinking too much with friends, the smell of the sea, history, relationships.
This we have failed epically to do, and we promise (ourselves as much as you, dear reader) to do better.
Of course a food website should be about food, and there is a place for things like conversion tables and cooking times, but hey, they aren’t hard to find even if we didn’t have them. (we do – here)
But there also has to be a place for music, friends and dancing, for love and life. The best meals that you ever eat will not be remembered solely because of the food that you put in your mouth, but because of the place that you ate them, the people you shared them with, the way that you laughed, and the hangover that almost inevitably followed.
Those are the things that Pork & Gin was always supposed to be about, and those are the things that we so look forward to getting back to.
Despite all of the above flaws, there are things that we have done which I love and, as editor, am personally proud of.
We have published some great articles, like these, to pick just a few:
We have published several articles exploring the food and drink of such diverse, and maybe slightly random, places like Poland, Vietnam and Malawi.
We have illuminated some (but far too few) of our writings with the brilliant illustrations of the wonderful Jessica Prusa
Finally, we have made big plans, for how P&G should grow and evolve. They include aesthetic changes, added features, more social interaction, a huge list of articles that we want to write, and a few suprises. Most importantly, we have regained sight of what this website was always supposed to be, and recaptured the passion that will let us create it.
Oh, and regarding the image at the top of this page, yes P&G is UK based, but would you really want an image of David Cameron gracing something you’d just written?