February 2012

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.

There are lots of other words published in the issue. We've got a tale of the plight of the finless porpoise in the Yangtze River in our Ecology Feature, there are ten of the best potato dishes in the city in our Dining Feature, Thailand offers us an authentic Taste of Home, and in our Explore Feature we see a new side of Hong Kong. We've also been lucky enough to have a chat with indie darlings Death Cab For Cutie, the ever-ironic Gary Shteyngart and former-J5 DJ Cut Chemist before their upcoming Beijing appearances.

Elsewhere in the issue it's what you've come to expect – all the content that matters. The best interviews, the events that count, all of the new bars, restaurants and shops, plus more prizes than you could cram into your award-winning debut novel.

Get a copy in all of the usual distribution points or resolve to read it right here, right now.

the Beijinger - February 2012: We Heart Beijing

Love is …
in the air, although you might not be able to see it among the particulate matter.

Who do we want to be our Valentine? Take a guess.

We Heart Beijing. How do we love thee? In our Cover Feature we count the ways.

Our love affair with the city continues on in the rest of our February issue, where we give you the best that Beijing has to offer. Our Ecology Feature tells the terrifying tale of toxic toys, coffee gets all grown up in our Dining Feature and we Taste Test love’s chemical equivalent: chocolate bars. We’ve also turned our hand to knitting, snapped the wonderful woodblocks of Dege, had a drink with Beijing Boyce and chewed over food chemistry with Harold McGee.

Elsewhere in the issue it's what you've come to expect – all the content that matters. The best interviews, the events that count, all of the new bars, restaurants and shops, plus more prizes than you could comfortably speed-date in a single evening.

Get a copy in all of the usual distribution points or resolve to read it right here, right now.