124 responsibly printed pages filled with independent and self-published curiosity exploring a more sustainable, responsible and transparent food culture.
Issue no 2 features;
A Poem For Spring by Bindu Dev
Foraging in Christchurch’s Red Zone by Sam Wilton
Activist home-kitchen gestures by Emmy Laura Perez
What’s soil got to do with it? by Nena Foster
The Microbiologist vol II “Bacterial Metabolism” by Ane Brødsgaard
Beyond Fermentation vol. II; Wheat, soil, and health by Kathe Kaczmarzyk
Zero3: Attaining zero carbon, zero waste and zero food miles by Jason Morenikeji
Starting a Market Garden: A Young Agrarians Experience by Emily Harris of The Plot Market Garden
Incorporating elements of Self-sufficiency as a means of breaking patterns of consumption in society vol. II; Interview with David Zilber of Noma Fermentation Lab by Will Dorman
Spring out, spring up, and into the forest! A foraging guide to spring by Klara Rask
Of Food oasis and deserts by Debbi Wolfarth
The Responsible Restaurant feat Bo.Lan by Sebastian Reichmann
Harnessing the potential: Microbiome and its impact on health by Nikoline Nygaard
A Chef & The Seasons vol II; Interview with Mikkel Karstad by Michelle Skelsgaard Sørensen
Austr-aliens by Lorenzo Barbasetti di Prun of Prometheus_lab
The joy of food and words by Barbara Sweeney of Food & Words Australia
Paradise lost and Boon, Found by Palisa Anderson
In this issue: Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable. David Briand, From chance...
Feel the charm of canto-western diners in Hong Kong, discover the origins of peanuts in...
Tbilisi is a post-Soviet city, a brusk meeting point for the country’s diverse gastronomic traditions...