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Outside+ also represents a significant shift in our business strategy. Back in the 1990s, we followed other magazines in committing the industry’s original sin: abandoning consumer revenue in the digital space by deciding to give away all website content for free. That made us almost entirely dependent on ad revenue, and for the next two decades,
Outside’s fortunes followed the boom-bust cycles of the marketing industry. Many titles didn’t survive those lean periods RIP
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At 28,251 feet, the world s second-tallest mountain, K2 thrusts skyward out of the Karakoram Range of northern Pakistan. Climbers regard it as the ultimate achievement in mountaineering, with good reason. Four times as deadly as Everest, K2 has claimed the lives of seventy-seven climbers since 1954. In August 2008 eleven climbers died in a single thirty-six-hour period on K2–the worst single-event tragedy in the mountain s history and the second-worst in the long chronicle of mountaineering in the Himalaya and Karakoram ranges. Yet summiting K2 remains a cherished goal for climbers from all over the globe. Before he faced the challenge of K2 himself, Ed Viesturs, one of the world s premier high-altitude mountaineers, thought of it as the holy grail of mountaineering.
“Chef McKee thrived on his culinary success while Charleston raved about his personality as much as his restaurants. He left his first, and most significant, footprint on the Charleston restaurant community with the opening of
Oak Steakhouse in 2005. Housed in a historic 1850’s building, the classically elegant steakhouse offered exceptional food, service and an atmosphere that created and sustained memorable dining experiences for Charlestonians and visitors from around the world. Named “Best New Restaurant” by the Charleston City Paper, Brett’s work at Oak Steakhouse was recognized in the New York Times; Bon Appétit; National Geographic Adventure; Esquire Magazine, Southern Living, Women’s Health, Charleston Magazine and Restaurant News. In 2007, Chef McKee was one of five finalists for Chef Magazine’s “Chef of the Year” and in 2008, the Culinary Legend Award at the Charleston Food & Wine Festival.