Cheese No. 3
Cheese No. 3
2023 / Uk
An independent magazine with global roots, CHEESE puts people and produce at the heart of the stories. The content ranges from engaging and thought provoking essays and personal histories to photo stories: it is fun, researched and personal, and explores the unique all through the wonderful lens of cheese.
“Cheese is politics, religion, nation-building, love, war, and John Legend’s ‘All Of Me Loves All Of You’ playing at your cousin’s wedding for the fourth time, whilst the best man tries to slow dance with you” says Anna Sulan Masing, Editor-in-Chief.
English, published biannually
96 pages, 17 x 24 cm, softback
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The Preserve Journal is an independent print magazine dedicated to the exploration of a more sustainable, responsible, resilient and transparent food culture. With it, we wish to invite our readers to look beyond the bite of food on their fork, and to see the whole picture of their meal and their role in it.The magazine was founded in the fall of 2018 and bloomed out of a wish to take part in the environmental debate through the lens of food, and to create a place where we together can explore and imagine a more sustainable, resilient, and responsible food culture. A platform for activist and transformative storytelling.
English, published biannually
128 pages, 17 x 24 cm, softback
2023
USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 17 features essays on the origins of the baby carrot, the lasting influence of 'Bahay Kubo' in the Philippines, legends of taro in Hawai'i, and a deep dive into how Jell-O became the all-American salad.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback