INPUT ARTICLE: Article: Once you've gone through the process of defining your magazine and what group of people it will serve, you will want to put together a small team of people who can create that vision. If you began this project with a partner, even better. You might be tempted to think, "I can do it all, myself." Don't fall into this trap. Ask people who are as passionate about your subject as you are to join you on this adventure. It takes a lot of time to write articles. It takes more time to photograph or source and edit images. It takes still more time to do the page layout, ad sales, manage the printing process, sales, distribution, and customer support. Each of those disciplines require their own levels of expertise. Unless you plan on publishing one copy every 6 months, it would be wise to build a staff at this point. You'll oversee everything, do the books, look for funding, find printers, and more. However, on top of the stuff you do, you will also want to pick up managers to head the different parts of the publication process. These include:  Publication manager. Somebody has got to be out there sourcing printing houses, paper costs, doing spot checks, proofing, and being the point person for everything to do with the nuts and bolts of publishing. Sales manager. All those ads have to come from somewhere, because that's where a lot of the revenue is going to come from—especially at first, as you give away copies as fast as you can. Having somebody working that revenue stream every day will make a huge difference on your bottom line. Marketing manager. Even if you build it, they're not going to come unless they know about it. A marketing manager will spread the word, get your magazine placed on newsstands, bookstores, distribution houses, and more. Your marketing manager will also know what the competition is doing—what's in their press kit, what promotions they're running, and how they're being successful—and then do it better! In the beginning, you might want to consider picking up freelance writers, editors and photographers. Freelancers will save you money as they are not full-time staff but still produce (mostly) high-caliber work. For the graphics side of things, you may want to consider hiring a design consulting firm who has experience working with magazine startups.  Writing and editing. All those fine and witty words, the articles, even the page numbers and table of contents all need to be written and edited. Emphasis on editing. Graphic designer. What does the magazine look like? Again, different markets need different design approaches, and people will respond accordingly. Consider the difference between, for example, Wired and The New Yorker. Wired made their mark with day-glow colors, cutting edge page layout, and bold use of white space. It appealed to the geekdom like nothing else at the time. Now consider The New Yorker, with it's wry, pastel art, witty cartoons, and probing articles, all wrapped up in traditional fonts and page layout. You will only need a printer after you have actually created your first issue (see Part Three.) Before you decide on a printer who will be solely responsible for creating the first edition of your magazine, you should meet with several printers. Find out what they charge for a magazine like yours, what experience they have with magazine printing, etc. You should also see if you can find reviews for the publisher. If you find reviews like “All of the pages were diagonal and they still charged us!” run away as fast as you can.

SUMMARY: Build a team. Hire a management team.This is most likely your primary role, though you will undoubtedly be participating in the other roles as well. Hire the content creators and layout specialists. Find a printer.

INPUT ARTICLE: Article: After cleaning up your roast by trimming it of fat, silverskin, and connective tissue, make several slits into the meat, about an inch wide and two inches deep. Make 10 or 12 cuts all over the surface of the meat. Stuffing the roast with aromatic vegetables and a fat source, like bacon, will help to inject flavor and moisture into the meat.  For aromatics, use whole cloves of garlic, sprigs of rosemary, thyme, or sage. For adding fat, chopped bacon makes the best addition, but you could also use cold pats of butter. Dry rubs are excellent for venison roasts. You can use a commercial dry rub or mix up your own in a variety of flavors. Use what tastes you like and experiment with different dry rubs–it's awfully hard to screw up. Simply take a handful of your dry rub spice mixture and rub it into the outside of the meat.  For a basic dry rub, mix up equal portions of oregano, basil, parsley, paprika, onion powder, salt and pepper. For a whole-seed dry rub, toast up a quarter-cup each of fennel seeds, coriander seeds, and cumin seeds in a dry skillet. When they become fragrant, remove them from the pan and crack them with the flat side of a kitchen knife. Mix in dried chili powder, paprika, and brown sugar. Alternatively, you can also brine roasts in a salt brine overnight, which many venison-enthusiasts swear by. Salt-brines can help soften the flavor of the meat and tenderize it. Either way, let the meat refrigerate overnight, or for several hours before baking. Lining the bottom of your baking pan with vegetables will help to keep the meat off the bottom, resulting in a more even distribution of heat, as well as adding flavor and fragrance to the dish.  The most-common vegetables for the job are onions, carrots, potatoes, and celery. After rinsing your vegetables, chop them into big pieces–doesn't need to be pretty. You won't need to season the vegetables, since the meat juices will season the vegetables as they cook. Because venison has such a tendency to dry out, it's also good to add a little water or water and chicken stock to the bottom of the pan. This will help to keep the interior of the oven moist, creating a kind of hot climate that will keep the meat from drying out. Set the meat on the bed of vegetables and cover tightly with tin foil. Place into the oven and bake for around three hours, basting periodically with the juices from the bottom of the pan. If you're using a meat thermometer, you can remove the venison when it's reached an internal temperature between 130 F and 150 F, depending on how "done" you like your meat. Any higher and it'll start to toughen. Remove the roast from the pan, but let the meat rest covered for about 10 or 15 minutes before cutting into slices to serve. You can strain the pan drippings to make a nice gravy to serve with the venison.

SUMMARY:
Lard the roast with aromatics and bacon. Coat the roast with dried herbs and refrigerate for several hours. Bake the roast in baking pan on a bed of vegetables. Cover and roast at 325 F for about 3 hours.