FARM-TO-NEWSSTAND PUBLISHING

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The pandemic screwed a lot of businesses over, but it did a real number on the restaurant industry. Beset by low margins at the best of times, Covid was to the business what a neglected pot of boiling milk is to your stove top. But Max Meighen, a restaurant owner in Toronto decided to fill in his down time by … creating a magazine. Because of course he did. 

And so he cooked up Serviette, a magazine about food that feels and looks and reads unlike any other food title around. 

Nicola Hamilton came on as Creative Director soon thereafter. She had worked for a number of Canadian titles and during Covid, founded Issues Magazine Shop, one of Canada’s—if not the world’s—leading independent magazine shops. Because of course she did. 

Food magazines, like all media, have gone through a lot recently, and the changes wrought by digital media have been amplified by Influencers, TikTokers, Instagram recipe makers, Substackers, bloggers, you name it. The food industry is ruthless and not for the weak. And I think you’ll find that both Max and Nicola are anything but. They are, quite simply, master chefs.

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