Are you planning to pursue just as a hobby or eventually you plan to make some income from it? If you are planning the latter then you might wanna do research for copyright purposes to make sure you don't step on anyones toes. Otherwise, go for it.

Good Luck!

Gig guides.There also has to be pictures and people's views on concerts. The price too.

Album releases with ratings (like Kerrang do).

Info on up and coming bands or not so mainstream bands.

Posters that would actually look good on a bedroom wall. (Too many magazines have stuff that just look stupid and would be unthinkable to put up.

Hope that helps

He likes it, he loves it, he wants some more of it! And who wouldn't? This recipe is another hit single from award-winning country music star Tim McGraw. Make this old-fashioned supper dish with a large natural or organic chicken for flavorful results.

Serving: 8

INGREDIENTS:
1 whole (4- to 5-pound) chicken, a stewing hen if available
1 onion, quartered
2 stalks celery, cut in chunks
3 garlic cloves, crushed
2 sprigs fresh parsley
1 teaspoon dried whole thyme
1/2 teaspoon dried sage
1 bay leaf
2 cloves
1 teaspoon salt
1 tablespoon black peppercorns or 1/2 teaspoon ground black pepper
3 quarts water
2 tablespoons butter
2 tablespoons flour
1 cup chopped onion
2 carrots, diced
1 cup diced celery
2 chicken bouillon cubes
1/4 cup cornstarch
1/4 cup cold water
2 cups frozen sweet peas, defrosted and drained
1/4 cup mixed chopped fresh herbs, such as parsley, dill and thyme

Dumplings
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup minced green onion
1/4 cup minced fresh parsley
1 egg, beaten
1 cup milk

DIRECTIONS:
In a large, heavy soup pot or Dutch oven, place chicken, quartered onion, celery stalks, garlic, herbs, cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour. (Note: If you happen to be lucky enough to get a true stewing hen, it may take 2 1/2 to 3 hours to become tender, and you'll have lots of great flavor).

Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim excess fat. Reserve broth.

Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and reserve; discard the skin and bones.

Melt butter in a soup pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps remain. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and let sauce reduce by half.

In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust the seasoning.

To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Do not overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook without peeking for about 15 to 20 minutes or until fluffy and cooked through.

Stir in peas and chopped fresh herbs. Serve immediately.

It'll take you a long time to earn the respect needed to gain access to bigger bands and shows. Why not try collaborating with a zine that already exists? Maybe a printed one you like in your area, or for online try one that is looking for volunteers. Of the ones I read and trust, I know that Music Vice is advertising for contributors, so maybe try them: http://musicvice.com/getinvolved.html

If you do go it alone then good luck! But think about my suggestion to try getting in touch with a magazine that already exists, because a lot of them die out because of a lack of a team, and you could get quick access to bigger shows through helping out a creditable mag.