Q&A with Samuel Moppett, founder of Pasture magazine
One of the favourite new reads we have our Newsstand Project to thank for, Pasture is a new bi-annual magazine inviting you behind the plate of food. Beautifully photographed, the magazine delivers stories delving into the environment, the product and people behind the food we eat. We had a chat with the magazine's founder, Samuel Moppett.
Tell us a bit about how Pasture magazine came to be & the inspiration behind it.
Pasture exists as a platform to explore everything and anything that happens before a finished plate of food arrives, in short, where things are from. It happened because I couldn’t source information in a way I felt would inspire or educate me, and I was clueless on far too much. The inspiration comes from the acceptance of not being afraid to always ask questions and do things a little different.
Describe your typical working day.
A typical day for Pasture; tea in bed (if I'm lucky), cycle to town, a Monmouth coffee, picking photographers, researching, reading numerous drafts, ignoring emails, lots of phone calls, charming whoever will listen, teamwork, not enough food, being stuck indoors when your magazine is the opposite of being sat at a desk, arguing with my sub-editor on whether jam jars can graduate, hobbling to the post office, staring at beautiful magazines in a pile and not reading them, planning a wedding, renovating a flat and meeting people for cake. Pasture is a personal project at the moment, I still work full-time as an art director 9-5, so technically I’m not* doing anything on Pasture, it's all early mornings and late evenings. *a lie
Who or what couldn't you work without?
Curiosity, honesty, and good people. I have no time for narcissism.
What is the most fascinating thing you've learned while working on Pasture?
How little exposure is given to the source. Luckily this seems to be changing.
Tell us about your ultimate supper date. Where would you go? Who with? And what would you eat & drink?
Italy. Cara and friends. Walk down to the veg stand at the end of one of the locals farms, pick up some Roma tomatoes, find the nearest market, pick up burrata and handfuls of basil, head to the beach, find a stall that sells deep fried calamari, wash the tomatoes in the sea, crack open a cold small can of local beer. Eat. Relax. Get burned.
Are there any foods that are strictly off the menu?
Brussel sprouts. I don’t get it.
You talk about the magazine taking readers on a food adventure. Which food adventure in the planning are you most excited about?
Soil. I am way too excited about this one. I hated science when I was younger,
it was too self-absorbed for me, here we are going at it with two wonderful
scientists and an ace photographer in a digestible way. It should be good.
What has been your proudest Pasture moment?
The acceptance of our first issue. It's gone above and beyond expectations.
What would you like to do in the future?
Become big enough to own a farm and run Pasture from the countryside.
Does team Pasture have any food-related guilty pleasures?
Cara and Frances’ favourite meal in the whole world is probably KFC, with Mcdonald's curry sauce.
Lastly, if we were to go on a foodie tour of any city in the world, where should we go & what should we eat?
If you read Lucky Peach, Tokyo is the place for everything. But my grandfather was born in India and so was Cara’s grandmother so I’d explore Kerala and hope Rick Stein comes away for the weekend.