It’s Our 6 Month Birthday, Thank You!

Mouthful 6 month birthday

Dear reader,

It’s our birthday.

Thanks for your attention so far, I promise that I’m not going to take up too much time.

We’re 6 months old, and basically if we were a real life baby and not the ramblings of minds that come together to discuss food, we’d be crawling and you’d be having to tape up plug sockets and baby proof all the sharp edges on the furniture, I think that’s what happens, anyway.

Now, 6 months isn’t really a big birthday celebration but, for me and this magazine and the people that have worked hard to make it what it is, it is a big deal. Let me explain, you see its not you, it’s me. The Mouthful came to me in one early May morning and within hours, there was a plan. A plan to showcase the writings of others, people that care about food and do it in a way that was more magazine aimed than a weekly blog; the difference being, we would have news stories and opinion, video content (coming in December – sorry) and even podcasts. I wanted to create something that broke through a lot of noise in a different way. The internet is a vast space and yes, we can all live together.

The thing is, I’ve spent years advising companies on how to create their brand but not really thought about one I could create for myself. The Mouthful sells nothing. We don’t have an e-commerce platform, no paywall or anyway of generating income aside from Google AdWords which as of today, our 6 month birthday has raised the grand total of £7.36. I will not dine out on this achievement, just yet.

I will admit I am still constantly frustrated at some in the media landscape that get shit for free. I am angered at the thought that someone with 2000+ Instagram followers gets invited to awards and yet only posted twice in a month. How does that happen? This is all like Year 7 PE again minus the short shorts and the lad with asthma being picked ahead of you. In part, I started The Mouthful to show up the posers… it still hasn’t worked. #sadface

But The Mouthful has become a community. A place where great writers, and I mean this, hilarious, articulate and very witty minds have contributed in a style that is their own. They do this because they probably like the fact that as a magazine we’re different and as a magazine we’re not scared to publish something that pisses off the narrow minded political correctness brigade who rarely ever leave their town and see what the real world can offer. Maybe. To every single one, and there have been many I can only thank you. You’ve become friends, proof readers and the kind of people that send messages asking “are you ok, do you need to sit in a dark room and chill?” If they were doctors, I’d probably be sectioned. More than likely.

Twitter. I don’t even want to mention Twitter but I have to. This is the only real social platform we use and without it, our stuff wouldn’t be read. Like lots. A retweet can make our day, from someone that just loves what we have to the worlds best chefs retweeting something you’ve written; it’s beyond anything I could have expected. Some save our bacon – you know who you are and some are just beyond supportive. Thank you! We’ve made friends, we’ve had “discussions” and we’ve been able to work with some brands, ace brands that tell me, and the others involved how much they want to be associated.

Enough of this, it’s our birthday and yet I am more anxious about Italy playing Sweden tonight than our next 6 month celebration where we will hit a year, hopefully, it needs to start paying… Word to the wise, we’ve written over 80,000 words in 6 months and our viewing figures, yeah, they’re good!

So it’s a thank you from me. A not too sweary piece but it was needed, possibly. Thank you to everyone that encourages and helps. We will have more to come, more awesome stuff that is unique and yes, we will remain that sometimes too edgy corner of the internet of the food world because that is who we are. We tell food stories, simple as that.

Happy birthday us and thanks,
Gino

Gino de blasio

About Gino de blasio

Gino was raised on a diet of Italian food, 1990s stereotypes and thinks Pop Tarts are still one of his five-a-day. Big hair, big heart, but no time for bad coffee.

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