Usually, when given a class assignment, few students expect it to be available for everyone on campus to see. Sprig, a new magazine that will host its launch party at Ciné tonight, is just that.

The latest publication out of JOUR 5360, Advanced Magazine Editing and Design, was an assignment for which the class will be graded.

The class was given the loose theme of “local food” by their professor, Leara Rhodes. They were then given just 15 weeks to run wild with ideas for the publication.

Each student was assigned a role to fill in making the magazine, such as editor-in-chief, articles director, creative director or features editor and performed each of these functions under the direction of Rhodes.

Erica Schwartz, a senior and editor-in-chief of Sprig, stressed the importance of the group effort that was put into the magazine.

“Each member of the class had to produce a market analysis for the magazine and 50 article ideas,” she said. “From that point, every member of the class wrote and designed at least one article. Every member in the class played a crucial role in turning this magazine into a reality.”

With the strength of an entire class working together, the magazine is bound to be a success, she said. The subject of the magazine may appear to have been chosen at random, but the deliberation the magazine served toward the theme was extensive.

The mission statement, designed exclusively by the class, fully encompasses its purpose:

“Sprig is a monthly publication that highlights the local community food experience while promoting awareness of national issues.

“Get to know the who’s who and what’s what in Athens while keeping your eye on larger community initiatives. The pages of Sprig speak not only to the seasoned local food lover, but also to the uninformed local food newbie. Sprig is an intersection of thought, a forum for exchanging ideas, an advocate for sustainable community living and an overall reminder that food is our foundation.”

The laid-back appeal of the magazine presents a whole new thought process to how the “going green” movement works. Sprig strives to make it possible to get involved in the green revolution without sacrificing present lifestyles.

The magazine will serve dual purposes of providing information while remaining a marketplace of discussion for topics related to organic, sustainable and local foods. Even the advertisers were specially chosen for their relevance to the magazine’s subject matter.

“We chose our advertisements based on organizations who had contributed to the creation of Sprig and our understanding of local food such as P.L.A.C.E., Roots Farm and the Athens Farmers Market,” Schwartz said. The publication is paid for and sponsored by Grady College of Journalism and Mass Communication, so the class was not reliant upon advertising for monetary support.

Because financial freedom is an ideal gift to any creative process, this magazine has found a golden opportunity with Grady College’s support.

“[Tonight's] launch party is a celebration to promote not only the completion of Sprig, but also to advocate the message of the publication.

There will be food, music and a panel discussion. Copies of Sprig will be available for attendees, Schwartz said.