2010 Oct 27 Out Now - the Beijinger November 2010: Lao Beijing Snacks
Grazing is good. Ask cows. Or kangaroos. Three square meals a day is for squares. It's all about snacking. Beijing's got more than its fair share of indigenous snacks and this issue the Beijinger tells you how to get your nibble on the old school way. Pancakes and pastries, buns and broths ... we've eaten our way through all of these snacks for you to feast on our guide to traditional xiao chi.
Also in this month's veritable banquet we've got a focus on China's endangered wetlands and how China's youth are fighting climate change. We spoke to Gao Zhenghua, the last bastion of nailao, and we got drunk on fermented duck eggs. We spoke to a environmentalist-turned-cocktail supremo, an electronica maven-turned-restaurateur and we found out who is most certainly not the smartest bartender in Beijing. We decided for ourselves who China's top athlete is, made some noodles and tried shearling on for size and went on a sustainable trip to Mongolia.
Sprinkle an, erm, a sprinkling of Gaelic football and a handful of the books on Christopher Ruggles bookshelf with a pinch of Jess Meider's recommended playlist and the recommendations of Daniel Urdaneta and you've got the recipe for the November issue of the Beijinger.
As if that wasn't enough, then feast your eyes on all of our regular content, including all of the new bars, shops and restaurants, and long-standing favourites like Ich Bin Ein Beijinger. Get your copy of the November issue while you can or download the PDFs here.
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the Beijinger December 2010: Shop, Shop, Shop
"S-H-O-P-P-I-N-G, we're shopping" sang the Pet Shop Boys and we listened. Shopping is exactly what we did for the December issue of the Beijinger to bring you a Cover Feature that's jam-packed full of a whole heap of wholesale and specialty markets in the city. There's tips on where to go and when plus handy advice for picking up a bargain. Whether you're after a pig, a poncho, a plate or a plant we've got the lowdown on where you should go down to just in the nick of time for the holiday season.Out Now – the Beijinger – April 2012: Who Won?

It's that time of year again where you've told us exactly what you think of the city's dining scene in our Reader Restaurant Awards. For the ninth year running, we've expanded the categories to match Beijing's growing gastronomical tastes and then put it to the public vote. Perhaps you agree with the results, perhaps you don't – but this is what Beijing thinks of its culinary content in 2012.
Out Now - the Beijinger - March 2012: Break Into Publishing

Experience should tell you that Beijing is a city of writers. Why else would that be everyone's response when asked, "And what do you do?"
It seems that everyone's got something to say and in the Beijinger's March issue we want to help you say it. There are interviews and handy advice from some of the best authors and publishers in the game - and not just for print. We've also given you a how-to guide to both pitching and starting your own writers' group, plus we've our favorite 50 entries from the "Your Beijing In Just Six Words" competition.
This California Girl Is Unforgettable: Belita Jewelry Opens in Sanlitun

Belita Jewelry opened late last year, only to close for renovations and unveil a newer and brighter self at its grand opening party this past month.
the Beijinger - July 2010: The Music Issue - OUT NOW
Beijing's a noisy old place but over the din of the comings-and-goings of millions of people you can hear the sound of music. This is music being made right here and now in Beijing. Some's good, some's bad but it's happening and it's something for the city to take pride in. Beijing's becoming known for its music scene so we talked to people at the forefront of it. The only requirement that we had was that they weren't originally from Beijing. Our Cover Feature highlights the Chinese and Foreign acts who have left a musical stamp on the city that they now call home.




Jonathan Papish
Re: Out Now - the Beijinger November 2010: Lao Beijing ...
anything you guys could do to better encode the pictures in the pdfs? Thanks!