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frenchpresszine · 4 years
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full playlist here! 
Submitted by Alice Blanchette
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frenchpresszine · 4 years
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Red Juice
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Short story by Shira Zur; Seattle, Washington
IG: @shirazurr 
Submitted to Issue 6: Nostalgia of the French Press Zine
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frenchpresszine · 4 years
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Submissions are now open for Issue 6: Transform!
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frenchpresszine · 4 years
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self portrait by Sophie Price (@__sophieprice__)
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frenchpresszine · 4 years
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Check out the playlist here :)
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frenchpresszine · 4 years
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Hey folks!!
Submissions for Issue 5: Nostalgia are officially closed.
Thanks to everyone who submitted--more updates about the print issue will be posted shortly.
Your editor, Laura :)
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frenchpresszine · 4 years
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Playlist submitted by Beth Blanchette (@eliza.beth.b on Instagram) 
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frenchpresszine · 4 years
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Photo series by Liv B; Orcutt, California (@livbrynnphoto on Instagram)
"This collection of photos was taken on a trip to Northern California this summer with my 3 best friends. I took these on film, because I wanted each moment that I captured to be savored and deeply thought about. Every time I look back at each photo, I can remember the moment that I took it. I remember the way I felt, and that these friendships were soon to become different. I wanted to have these photos to look back on 20 years from now, and tell my kids of the great memories I made with my absolute best friends. To me, that is exactly what nostalgia is; holding onto a moment as long as you can because you know it will soon fade."
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frenchpresszine · 4 years
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text post
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frenchpresszine · 4 years
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Kombucha Recipe
- 1 SCOBY
- approx. 2 cups of booch from a previous batch
- 7 cups of water
- 1 cup of white sugar
- 5 green or black tea bags
- 1 BIG jar and a cloth to cover the top
- a few sealable jars or bottles
- some add-ins for the 2nd ferment (I like using honey, fruit juice, berries, and fresh herbs)
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Step One:
Boil water and steep tea bags. Dissolve sugar while the water is still hot. Cool sweetened tea to room temp. Pour cooled tea into the big jar and pour (or plop) your SCOBY into the big jar along with the leftover kombucha. Cover with a cloth. Let rest in a dark/shaded space for 4-10 days. 
The rest time depends on how strong you like it. I like to give mine a little sip every day (with a straw to avoid the slimy SCOBY) to see how fast it’s fermenting. When it tastes good or when the sweetness has faded, move onto step two.
Step Two:
You are now ready for the 2nd fermentation! This step is all about creating carbonation and adding flavour. Carefully pour booch from your big jar into your sealable vessels, leaving a bit of air space. Make sure your SCOBY still has a couple cups of liquid to keep it healthy.
Carbonation occurs when you add sugars back into your booch and allow it to ferment while tightly sealed in a vessel. If you want bubbles, your add-ins need to be sugary (honey, fruit juice, berries) but sometimes you might just want some fun flavours (ginger, mint, basil). This booch is yours to experiment with!
Leave undisturbed in a sealed vessel for 3-5 days. The longer you wait, the more carbonation will accumulate. Pop the cap off and enjoy!
I like to dilute my booch with some still or sparkling water and simple syrup. Tailor your booch to how you like it and happy fermenting!
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frenchpresszine · 4 years
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a small collection of portraits submitted by Bella Sierra; DC, Virginia (@sleepybutterflyy on Instagram) "These pieces, I feel, give off a relaxed and carefree vibe which is harder to tap into once you're no longer a kid."
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frenchpresszine · 4 years
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The deadline for Issue 5 has been extended to Sept 11!
This is my first print issue, so we’re gonna need the extra time to figure out logistics. But we’ll continue posting submissions as they come in, and I’m excited to see what y’all can bring to the table.
Thanks for the support! 
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frenchpresszine · 4 years
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I (@lumiest ) made a little playlist for Issue Four and I’ve listened to it on repeat for a month--most of the tunes remind me of home or were introduced to me by good friends. They all hold a special place in my heart <3
Listen to the playlist here
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frenchpresszine · 4 years
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poem by Malisa; Winnipeg, MA (@muhwissa on Instagram)
Before you, I was only a seed. Hidden in the soil, refusing to bloom. Constantly pelted by water, forced to give in and grow. Always terrified, for I’ve blossomed and withered too much in the past. But you were not the waters drowning me. You were the sun baring your light over me every day. Even when the skies became splintered by lightning and ravaged by storms, you still rose for me afterwards. You were the sun; Warm, Nurturing, Quietly waiting for me to blossom.
(To love again is hard & I thank you for your patience. ♡)
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frenchpresszine · 4 years
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Introducing our first printed issue! Submissions will be open until August 28. We'll reach out to the artists and writers who have been chosen to be featured in our first even physical copy of the French Press Zine. The aim is always to support and share our creativity with each other! A digital copy of Issue 5; Nostalgia will posted on Tumblr as our previous issues have been. The physical zine will be as affordable as possible to make it accessible for contributors and readers alike. The goal is to share and publish art not make profit. I'll be posting updates as we go along regarding pricing and printing. Let me know if you have any questions or ideas! I'd love to find more folks to collaborate with and grow the community!
Submissions are open (link or slide into my DMs)
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frenchpresszine · 4 years
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photo by Laura Blanchette (@lumiest) ~ editor
(included in Issue Four: Forage)
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frenchpresszine · 4 years
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horoscopes by Elizabeth (@aquarigus on Instagram) ~ a contributor and reader of the zine since the start
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