To be perfectly honest, we didn’t hear about Dark Rye, Whole Foods’s beautifully produced online magazine, until it won a James Beard award last year. Since 2012, Dark Rye has told the stories of makers, builders, farmers, and cooks through images, recipes, interviews, and illustrations. Yet, Dark Rye isn’t all about food. Per a release, it “explores the realms of food, health, sustainability, design, technology, and social enterprise.”
This week, Dark Rye hops up on another national platform: television. In looking at Dark Rye‘s individual issues, it’s easy to see how the online magazine medium could be translated to the small screen. A recent Dark Rye issue on meat told stories on sustainable hunting, whole animal butchery, game meats, and the origin of seitan. Each section included film or photographs that added texture to the text. The online magazine fills the screen with a variety of type and images—add a host, producer, and network, and you’ve got a website that’s made for TV.
In its first episode, hosted by Kirk Lombard, a Bay Area fisherman and forager, Dark Rye examines our seas and the sustainability of the fish we eat. Produced both by Whole Foods and Pivot, Participant Media’s TV network, the television series Dark Rye premiers on Wednesdsay, January 22 at 9:30 p.m. EST.