Editor's Note: We may be hitting 75, but you make us feel so young
In the publishing industry, it’s a completely different story. Magazines, even those with the best intentions, come and go. By the time you read this, Rosie will be dead and gone. She only lasted 20 issues. George debuted in 1995, but he just barely made it into the new millenium. O—The Oprah magazine is still in its infancy. Believe it or not, Martha Stewart Living is now just hitting puberty. It debuted in 1991, but it seems like it’s been around for a much, much, much longer time, don’t you agree?
The old standbys, Time and Newsweek, are senior citizens just like Food Engineering. Time is 80 years old and its younger cousin Newsweek is 70. Life is 67 if you don’t count its hiatus a few decades ago.
This year marks a very special birthday for Food Engineering. We may be hitting 75, but we certainly don’t feel it. And to make sure we certainly don’t look our age, you will notice we have given ourselves a bit of a makeover. A new logo adorns our cover and we’ve added some livelier looks and color to our layouts.
When a person, a company or a magazine reaches a milestone year, they often take stock of past accomplishments. Later this year we will devote a special issue to the history of the food industry as seen through the eyes of Food Engineering. We’ve got a few surprises up our sleeves as well.
Throughout the year we will be featuring our 75th anniversary logo on the cover of magazine as well as special editorial sections and promotions leading up to our collector’s anniversary edition in September.
But we would not be celebrating our 75th anniversary if not for the support of many, many people in the food industry.
We may be 75, but you make us feel so young!