Vol. 30

The Health Issue

ANDALUSIA • JAPAN • NEPAL • PORTLAND, OREGON • PUGLIA • WEST SWEDEN

 

While you can't solve the ills of society or your personal struggles with a holiday any more than you can with a bubble bath or a green juice, travel does afford us the opportunity to temporarily step outside of ourselves, examine the strains of our everyday existence and reclaim some balance in untarnished surroundings.

The Health Issue is our spring spin on the concept of wellbeing travel and swaps boot camp for forest bathing, collagen smoothies for craft beer and "wellness" for good health. Articles include a horse-whispering retreat in the Andalusian hills; Otegha Uwagba's search for peace in the lesser-known Japanese prefecture of Nagano; a novice jogger's experiences on a running retreat in Oaxaca; a hilarious Swiss spa review by Raven Smith; encounters with punk-rock farmers and creatives in Portland, Oregon; and other wellbeing-inspired journeys in Nepal, West Sweden, Puglia, Austria and the British countryside.

Issue 18: Critique, Therapy and Toilets

Issue 18 introduces an exciting new content structure that takes as its thematic centre a long-form essay ‘On Coffee and Criticism’ by the incredible Noa Berger—a social scientist working on coffee consumption.

The idea of critique, in its many forms, guides our newest release. From pieces that explore the role criticism plays in our everyday lives and how we can turn it into constructive fuel for improvement, to a critical exploration of how we define ‘premium’ in paying farmers a decent price for their work, to how Modernist writers Virginia Woolf and T. S. Eliot used coffee as a literary device to explore the fabric of consciousness.

Ready to take a critical look at coffee? How about criticism itself? Get your copy of Standart issue 18 now.

Luncheon Issue 9 - Spring/Summer 2020

Cover 1 - Kate Lindsey in Orlando with costumes by Rei Kawakubo, photographed by Paolo Roversi, 2019

Cover 2 - Lynette Yiadom-Boakye, A Passion Like No Other, 2012 

Cover 3 - Vita Sackville-West photographed by Snowdon, 1961

Luncheon is serving a cultural feast for issue 9; art by, stories on and conversations over lunch with Robert Wyatt, Alfie Benge, Lulu Kennedy, Alexis Taylor, Joyce Ng, Gareth Casey, Brian Molloy, Paolo Roversi, Sadie Coles, Ibrahim Kamara, Naum Gabo, Jeremy Lee, Robbie Spencer, Toyin Ojih Odutola, Martin Clark, Annie Collinge, Peter Rose Pulham, Kareem Reid, William N. Copley, Germano Celant, Freya E. Morris, Ben Toms, Rose Carrarini, Issy Wood, Robbie Spencer, Lars Brønseth, Madoka Rindal, Kuba Ryniewicz, Steven Campbell, Nam June Paik, Carol Campbell, Wiltons, Beca Lipscombe, Sarah McCrory, Jacob Lillis, Mairi McKenzie, Sophie von Hellermann, Philippe Garner, Jack Davison, Sook-Kyung Lee, Ronan Mckenzie, Rudy Simba Betty, Charlie Porter, Silka Rittson-Thomas, Valentina Ravaglia, Julie Greve, Reginald Moore, Alice Neale, Martine Rose, Isabelle Sayer, Fergus Henderson, John Booth, Margot Henderson, Estelle Hanania, Rollo Jackson, Mattias Karlsson, Marie Chaix, Lucy Kumara Moore, Ola Rindal and Jackson Boxer.

Lavash

The Irish Cookbook showcases the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before

Ireland's remarkably rich food heritage dates back millenia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.

 

SPECIFICATIONS:

Format: Hardback
Size: 270 x 180 mm (10 5/8 x 7 1/8 in)
Pages: 432 pp
Illustrations: 150 illustrations
ISBN: 9781838660567

A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere

The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.

 

SPECIFICATIONS:

Format: Hardback
Size: 270 x 180 mm (10 5/8 x 7 1/8 in)
Pages: 432 pp
Illustrations: 93 illustrations
ISBN: 9780714879338

An informative and practical guide to cooking healthy, nutritious meals for dogs

To dog owners, their pets are regarded as cherished members of the family, and they care about their health and well-being as they would that of a human. And, as with humans, animal illness is often traced to a poor diet, commonly caused by processed food made with preservatives.

With 50 easy-to-follow recipes for nutritious and quick-to-prepare meals adjustable for dogs of different weights, sizes, breeds, and activity levels, this book takes the mystery out of what you should feed your dog with simple recipes that follow healthy guidelines.

This book includes easy guides for portion sizes for all breeds, perfect for multi-dog households; information on vitamin supplements that will keep dogs healthy and happy; and a varied selection of recipes to batch-cook and freeze - ideal for those with busy lives.

Feed Me is illustrated throughout by Kevin Waldron, author of Phaidon's children's title, Harold's Hungry Eyes.

 SPECIFICATIONS:

Format: Hardback
Size: 220 x 160 mm (6 1/4 x 8 5/8 in)
Pages: 220 pp
Illustrations: 50 illustrations
ISBN: 9780714877402

Cocoa

An exploration of chocolate, with recipes

Chocolate has beguiled us for millennia. From the spiced drinks sipped by the elite in ancient Mesoamerica to the artisan bars spiked with intriguing flavours we devour today, chocolate has always had a magical pull on our senses. Exotic, indulgent, hedonistic and sensual, its power over us somehow exceeds the sum of its parts.

This ground-breaking exploration of chocolate, by award-winning writer and lifelong cocoa enthusiast Sue Quinn, will intrigue, inspire, surprise and fascinate you in equal measure. In these pages is a wealth of cultural, historical and culinary information about the story of chocolate through the ages and across the world, illustrated with vintage packaging, iconic adverts and stunning illustrations. Interspersed throughout the book are 80 tantalising sweet and savoury recipes, such as Salted Caramel and Lime Chocolate Sauce; Triple Chocolate and Liquorice Cake with Treacle Syrup; Spelt, Cranberry and Cocoa Nib Crackers; and Sticky Slow-Roasted Beef Short Ribs with Cocoa and Maple.

 

Format: Hardback
Pages: 256
Dimensions: 24cm x 17cm
Weight: 980g
Publisher: Quadrille Publishing Ltd
Published: 19 March 2019

F*ck That’s Hot!

60 recipes to up the heat in the kitchen

By Billy Law

 

EATEN No. 7: Carbs features satisfyingly starchy stories of centuries past, from the pornographic pastries of Sicilian convents to the forbidden couscous of Inquisition Spain and the glutenous delights of Imperial China (Winter 2020).

CONTRIBUTORS include
       
  Victoria Flexner on Witches and Rye
        Ariel Knoebel on the Rise of the Marathon Pasta Party
        Julia Fine on Potato Imperialism in British India
        ...and more!

In our tenth issue, Niko Dafkos, co-founder of Earl of East, comments that finding a work / life balance is too hard, that perhaps we should look more to a work / life integration instead. This sentiment has resonated with us and, if nothing else, cements the idea that, when trying to find a comfortable balance between the many different directions in which we’re pulled, balance will always be subjective: it’ll always be subject to change, and there’s no right or wrong way to go about finding it.

The Preserve Journal Issue no 2

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
• A Poem For Summer by Bindu Dev

In February 2020, released Issue 5, which features 96 pages of original journalism about natural wines alongside photography and artwork, with a special guest designer!

Issue 4 features an explainer on the topic of sulfur in winemaking; plus features on the Brand Brothers of Germany; Bichi Wines of Mexico; Alex Foillard in Beaujolais; Oriol Artigas in Spain; Charles Dufour in Champagne; upstart Georgian winemaker Enek Freya, and a guide to Tokyo’s natural wine scene.

Wm Brown magazine celebrates craft, the well-made and the well-travelled life.
Each issue is based on the season and how we as men approach style, food, drink, drives and travel.

The magazine is published in Brooklyn, USA, where its editor has fueled its production on Negronis.

Yolo Journal – A Magazine from Yolanda Edwards.

Yolo Journal – A Magazine from Yolanda Edwards.

Standart issue 16, as ever, treats a varied subject matter through engaging articles, essays, interviews, and artwork. In this issue, we delve as never before into some of the more pressing topics facing our industry.

In our ‘Coffee’ chapter, we continue our series comparing coffee and tea—this time the brewing methods of each, and look at a historically massive producer of tea that is moving into high-quality coffee production, Sri Lanka. It’s often easy to forget that given all the coffee we make, there necessarily exists a lot of coffee waste in the form of grounds; we take a look at how we might best make use of them. Finally, we round out the chapter with an essay on responses to the price crisis, and the baristas lending their voices to a thus far rather marginalized topic.

Our ‘People’ chapter, in which we explore the talented people that make up our industry, is stacked with great stories, including an interview with Canadian Barista Champion Cole Torode, a word or two from two of our favourite baristas as they take us through their daily routines, an article by Ashley Rodriguez exploring freelance life, asking questions, and the experiences that made her who she is today, and much, much more.

In our ‘World’ chapter, we take a look at some of the traditions that make up the experience of drinking coffee in the Balkans, then skip over to Austin, Texas for a reflection on exactly what conspired to make the city the coffee mecca it is today. To round it out, we are then treated to a rich and delicately wrought rumination on a recent origin trip to the land of gesha.

ISSUE 7: TREZE DE MAIO, SAO PAULO

For our latest and boldest issue to date, we’ve immersed ourselves in the complex layers of São Paulo’s Treze de Maio. In collaboration with multi-disciplinary artists, academics, and locals, Flaneur Magazine embraces the street’s complexity, its layers and fragmented nature with a literary approach. this time, the fragmentation of narratives is more than ever reflected in the art direction and editorial approach, one that can mirror the flow and interconnectivity of the magazine’s months-long production. The street Treze de Maio (13th of May) here is both, a place and a time, the 13th of May 1888, the day of the official abolishment of slavery in brazil. In that way the issue reads the city layer by layer, forming a multi-voiced collection of contributions that are interwoven with the editor’s outsider voice that explores the reoccurring themes within them. This issue is bilingual, English & Portuguese.

Contributors: Tatewaki Nio, Paulo Nimer Pjota, Karoline Barros, André Penteado, Camila Svenson, Pétala Lopes , Jose Fernando Peixoto Azevedo, André Meirelles Collazio, Noemi Jaffe, Guilherme Wisnik, Karlla Girotto, Alessandro Marques , João Bandeira , Viva Meyer, Amanda Vieira,
Rafael Monteiro, Felipe Russo

Editorial Assistant: Anna Ferkingstad & Karoline Barros

How to Vegan
An illustrated guide

Stephen Wildish

Who is this book for? 
It’s for vegans, people who want to know about vegans, vegetarians who dabble in the dark arts of soya milk, meat-reducers and full carnivores looking to take the piss out of vegans. 

What's in this book?
Answers to questions like: 'What is a vegan, wait, I don't eat gluten, am I a vegan?!'; pie charts to show how much conversation time with non-vegans will focus on how you're getting your protein; useful recipes and advice (such as how to work on your smugface); inspirational(ish) quotes and much more.

What isn’t in this book? 
Arguments for or against veganism; it’s obvious that you should be vegan and here is how to do it.

Beer Snacks
Tasty bites from around the world

By Oscar Smith

It was a certain character from The Simpsons who once said: “Homer no function beer well without.ˮ The same applies to their accompanying snacks.

This cookbook is a celebration of the very best accompaniments to the very best beverage. Beer is enjoyed the world over, and wherever beer is imbibed, there’s usually some kind of deliciously salty snack to go with it. From the smaller snack fare like moreish Malaysian ikan bilis and Japanese otsumami to more substantial drinking food like spicy buffalo wings and currywurst, Beer Snacks brings you the world’s best of what to eat, while you drink.

More of the international recipes in Beer Snacks include: Edamame (Japan), Boiled peanuts (USA), Chicharrón (Mexico), Pimientos de Padrón (Spain), Pickled onions (UK), Biltong (South Africa), Jalapeño poppers (USA), Masala peanuts (India), Salted egg French Fries (Thailand), Oysters Kilpatrick (Ireland), Buffalo wings (USA), Pretzels and beer cheese (Germany), Tsukune (Japan), Adobo Chicken Wings (The Phillippines) and (last, but most cheesily) Poutine (Canada).