An independent print publication dedicated to exploring a more sustainable, resilient and responsible food culture.
Contents — Issue no 7
Tír:
Shaped by hand and grain by Benjamin Dane, and illustrations by Adriana Fonseca.
Coca is not cocaine:
A month in Alejo’s kitchen by Andrea Pera Serrano, and photography by Daniela Fernandez.
The trouble with taxonomy:
Why knowing a species’ name is not knowledge of its nature by Barney Pau.
In conversation with Nigel Akehurst:
Bridging the gap between regenerative farmers and consumers by Will Dorman, and photography by Karen Morgan.
Microorganisms:
The rulers at sea by Ane Brødsgaard Saldic.
Beewashing:
A less than sweet reality by Sylvia Tomczak.
Marmalade:
A potted history of a culinary conspiracy by Kate Punshon.
On soil, care, and more-than-human worlds:
A conversation with Dr. Anna Krzywoszynska by Michelle S. Sørensen, and illustrations by Sara Vande Velde.
Cuisine Sauvage by Anne-Sophie Guillet.
Pizza in teglia with roasted artichokes, thyme, and parmesan shavings by Giovanna Solimando.
The Multiplicity of Rendang by Tanita de Ruijt, and illustrations by Triana Muñoz.
Simmer, snap, share:
The digital food network by Emily Whyman, and illustrations by Nanni Gabrielle.
Sustainable alternatives by Gemma Lane, and illustrations by Molly O’Donoghue.
128 pages printed on FSC certified and recycled paper
