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
This chic canvas tote bag holds tons of books! *spend $100 and we'll add one...
Issue no 3 contains 128 pages printed on FSC certified and recycled paper. Our magazines...
EATEN No. 8: Fat features decadently rich histories of kitchens’ past, from the mysteries of...