{"title":"Food","description":"","products":[{"product_id":"bruno-munari-roses-in-the-salad","title":"Bruno Munari: Roses in the Salad","description":"The gentle genius of Bruno Munari (1907–98) offers basic instructions and plenty of stimuli, suggestions and illustrative pictures to get adults and children working together. In this volume Munari shows us how to make imaginative use of all kinds of vegetables to make fun stamps from: \"Never mind potatoes. Using a radicchio stalk as a stamp (all it takes is a knife for cutting and an ink pad for coloring), one can discover the flowers in the vegetable garden. And then there are irises, peppers, cabbages, brussels sprouts, tomatoes (only very firm ones are recommended), lettuces, and so on.\"","brand":"Maurizio Corraini S.r.l.","offers":[{"title":"Default Title","offer_id":1134456388,"sku":"6698","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/Bruno_Munari-Roses_in_the_salad_2f016b1f-794f-4bd3-b661-2f9c977f16e3.jpg?v=1450663008"},{"product_id":"brooks-headley-specials-zine","title":"Brooks Headley: Specials Zines","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eVolume 1: Specials Graveyard zine\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis black and white staple-bound photocopy zine published by \u003ca href=\"https:\/\/shop.oogaboogastore.com\/search?type=product\u0026amp;q=ooga+booga\"\u003eOoga Booga \u003c\/a\u003edocuments the graveyard of daily specials from the first six months of the world's best burger joint \u003cstrong\u003e\u003ca href=\"http:\/\/www.superiorityburger.com\/\"\u003eSuperiority Burger\u003c\/a\u003e\u003c\/strong\u003e, founded by \u003ca href=\"http:\/\/www.jamesbeard.org\/blog\/q-jbf-award-nominee-brooks-headley\" target=\"_blank\"\u003esuper-chef\u003c\/a\u003e and \u003ca href=\"http:\/\/shop.oogaboogastore.com\/products\/c-r-a-s-h-barely-alive\"\u003edrumming legend\u003c\/a\u003e: \u003cstrong\u003e\u003ca href=\"http:\/\/shop.oogaboogastore.com\/search?type=product\u0026amp;q=brooks+headley\"\u003eBrooks Headley\u003c\/a\u003e\u003c\/strong\u003e. Based in New York City's East Village, Superiority Burger's core value is humility.\u003c\/p\u003e\n\u003cp\u003eSoftcover, Staple Bound, Black and White Xerox, 5 1\/2 x 8 1\/2 inches, 24 pages, Ooga Booga, 2016. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eVolume 2: Specials Graveyard: No Burgers zine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDebuted at the NYABF2017! This second volume is a little thicker than the first one but continues to the document the daily specials from Superiority Burger in a black and white xerox zine!  \u003c\/p\u003e\n\u003cp\u003eSoftcover, Staple-Bound, Black and White Xerox, 5 1\/2 inches x 8 1\/2 inches, 30 pages, Ooga Booga, 2017. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eVolume 3: Specials Graveyard zine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnother volume documenting the amazing daily specials at Superiority Burger! \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSoftcover, Staple-Bound, Black and White Xerox, 5 1\/2 inches x 8 1\/2 inches, 22 pages, Ooga Booga, 2019. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBrooks Headley\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e is the owner\/operator of Superiority Burger, a vegetarian restaurant opened in 2015 in the East Village NYC. He has written two books FANCY DESSERTS and SUPERIORITY BURGER COOKBOOK. He was awarded the James Beard Award for Outstanding Pastry Chef in 2013. Ooga Booga has published three volumes to date of his \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eSpecials\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e zine series, which documents the Sharpie-scrawled daily specials at Superiority Burger.  \u003c\/span\u003e\u003c\/p\u003e","brand":"Ooga Booga","offers":[{"title":"Vol. 1 - Specials Graveyard zine","offer_id":11179970309,"sku":"8392","price":5.0,"currency_code":"USD","in_stock":true},{"title":"Vol. 2 - Specials Graveyard: No Burgers zine","offer_id":1369528762395,"sku":"9358","price":7.0,"currency_code":"USD","in_stock":true},{"title":"Vol. 3 - Specials Graveyard zine","offer_id":15994008272990,"sku":"10197","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/IMG_1609_copy.jpg?v=1637812631"},{"product_id":"angelas-filipinx-garage-party-snacks-the-bootleg","title":"Angela's Filipinx Garage Party Snacks (The Bootleg)","description":"\u003cp\u003eA zine of recipes by \u003cstrong\u003eAngela Dimayuga\u003c\/strong\u003e adapted by \u003cstrong\u003eGenevieve Ko\u003c\/strong\u003e that appeared in the Los Angeles Times on July 25, 2019. Featuring BTS outtake photos from Angela’s lunch, plus cameos by Cabbage the Dog \u0026amp; Bento Friends from a \u003ca href=\"http:\/\/356mission.com\/item\/year-of-the-doggo-a-youth-workshop\/?tab=Media\"\u003e2018 kids workshop\u003c\/a\u003e she and \u003ca href=\"https:\/\/shop.oogaboogastore.com\/search?type=product\u0026amp;q=jen+shear\"\u003eJen Shear\u003c\/a\u003e did at our old space. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I threw a “Filipinx garage party” in LA last month, and got to share a boatload of recipes for friends inspired by Filipinx dishes I had at growing up in the Bay Area where the parties never ended and the food was always the best. Now these dishes are inspired by Haitian, Iranian, Singaporean cuisine but also hammams, my friends, and the eucalyptus tree in my backyard growing up\"      \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRecipes include Banana-Leaf Grilled Fish, Salted Bitter Melon \u0026amp; Green Tomatoes, Hammam Bay Leaf Rice, Charred Creamy Eggplant, and more! \u003c\/p\u003e\n\u003cp\u003ePhotos \u0026amp; appearances by Aya Brown, Dicko Chan, Wendy Yao, Dachi Cole, Gabrielle Datau, Angela Dimayuga, Tania Enriquez, Paige Marton, and \u003ca href=\"https:\/\/shop.oogaboogastore.com\/search?type=product\u0026amp;q=martine+syms\"\u003eMartine Syms\u003c\/a\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAngela Dimayuga\u003c\/strong\u003e is an award-winning chef. From 2012 to 2017, she was the executive chef at Mission Chinese Food. She was nominated for a James Beard Foundation Award in 2016 and named a 2017 Rising Star Chef for her work at Mission Chinese Food New York. She is currently Creative Director of Food and Culture for The Standard. She opened the queer bar, No Bar, in the East Village in 2019. \u003c\/p\u003e\n\u003cp\u003eStaple-bound, 5.5 inches x 8.5 inches, 3 colors, 12 pages, Ooga Booga, 2019.  \u003c\/p\u003e","brand":"Ooga Booga","offers":[{"title":"Default Title","offer_id":30084711710814,"sku":"10681","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/angela_cover.jpg?v=1569079606"},{"product_id":"mercedes-villalba-martin-lowenstein-editors-revolt-fervent-friends","title":"Revolt, fervent friends: Stories, spells, and poems of pickles and ferments","description":"\u003cp\u003eEdited by Mercedes Villalba \u0026amp; Martín Lowenstein \u003c\/p\u003e\n\u003cp\u003eThis publication was beautifully printed in Argentina by the \u003cspan\u003eBuenos Aires-based publishing house, Humo Books! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt\u003c\/span\u003e features poems, experiences, adventures, and recipes in relation to the universe of pickles and ferments. Makes a great gift for pickle lovers and foodies :)\u003c\/p\u003e\n\u003cp\u003eTranslation by Mercedes Villalba \u0026amp; Elisa Taber.\u003c\/p\u003e\n\u003cp\u003eDesign by Lala Ladcani.\u003c\/p\u003e\n\u003cp\u003eArtwork by Martín Lowenstein.\u003c\/p\u003e\n\u003cp\u003eStaple-bound, 36 pages, 5.5 inches x 8 inches, English, Humo Books, 2019.\u003c\/p\u003e","brand":"Humo Books","offers":[{"title":"Default Title","offer_id":30294418882654,"sku":"10703","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/revolt_cover.jpg?v=1569882316"},{"product_id":"martin-lowenstein-frutas","title":"Martín Lowenstein: Frutas","description":"\u003cp\u003eBeautiful set of risograph prints featuring drawings of 8 different fruits by Martín Lowenstein! \u003c\/p\u003e\n\u003cp\u003ePrinted in Buenos Aires, Argentina by Humo Books. \u003c\/p\u003e\n\u003cp\u003e8 prints inside of a sleeve, 6 inches x 9 inches (\u003cspan\u003eapproximately)\u003c\/span\u003e, Humo Books, 2019.\u003c\/p\u003e","brand":"Humo Books","offers":[{"title":"Default Title","offer_id":30295705059422,"sku":"10702","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/frutas_prints_main.jpg?v=1569960579"},{"product_id":"phyllis-ma-mushroom-and-friends-zine","title":"Phyllis Ma: Mushroom and Friends zine","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eMushrooms \u0026amp; Friends \u003c\/em\u003eis a photography series featuring mushrooms from a Brooklyn organic mushroom farm (\u003ca href=\"https:\/\/www.smallhold.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eSmallhold\u003c\/a\u003e) and the forests of Upstate New York. These fungal specimens appear in fantastical landscapes, with their macroscopic details enhanced by dreamlike arrangements. \u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e32 pages of full color photos on high quality glossy stock\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e8.5” x 11”, soft cover, staple-bound\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eRelease: September 2019\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Phyllis Ma","offers":[{"title":"Default Title","offer_id":31206902136926,"sku":"","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/Phyllis-MushroomZine.jpg?v=1576448814"},{"product_id":"apartamento-cookbook-4-eggs","title":"Apartamento Cookbook #4: Eggs","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThe fourth annual Apartamento cookbook is an homage to the glorious egg, universal symbol of fertility and the circle of life. In this book we’ve compiled the favourite egg recipes (and importantly the stories behind them) of yet another 16 of the world’s best chefs, food lovers, and culinary taste makers, from Tokyo to Tunis. Enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eApartamento Cookbook #4: Eggs\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eFeaturing: Anaïs Van Manen, Antoni Miralda \u0026amp; Montse Guillén, Carlo Cracco, Clare de Boer, Dylan Watson-Brawn, Fabián Von Hauske Valtierra, Ignacio Mattos, Kim Hastreiter, Lauren Stephens \u0026amp; Fred Mora, Elisabeth Prueitt, Liza Asseily, Martin Berg, May Chow, Norte Restaurant, Rafram Chaddad, and Shohei Yasuda. Illustrations by Dennis Eriksson.\u003c\/p\u003e\n\u003cp\u003eNovember 2019\u003cbr\u003eFirst edition\u003cbr\u003eDimensions: 170 x 240mm\u003cbr\u003ePages: 40\u003cbr\u003eBinding: hard cover + dust jacket\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":31308421824606,"sku":"10854","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/eggscookbookF.jpg?v=1581395051"},{"product_id":"dorothy-iannone-a-cookbook","title":"Dorothy Iannone: A Cookbook","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSince the 1960s, Dorothy Iannone (born 1933) has aimed at representing ecstatic love, “the union of gender, feeling and pleasure.” Today her oeuvre, encompassing paintings, drawings, collages, videos, sculptures, objects and artist’s books, is widely recognized as one of the most provocative and fruitful bodies of work in recent decades for its liberalization of female sexuality, and political and feminist issues.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCreated in 1969, when she was living with Swiss artist Dieter Roth, the \u003c\/span\u003e\u003ci\u003eCookbook\u003c\/i\u003e\u003cspan\u003e is a perfect example of how Iannone mixes daily life, creativity and thought, culminating in her vision of cooking as an outlet for both eroticism and introspection. A real book of recipes full of visual delights, the \u003c\/span\u003e\u003ci\u003eCookbook\u003c\/i\u003e\u003cspan\u003e contains densely decorated pages with patterned designs, packed text and vibrant colors. Personal sentences are interspersed among the lists of ingredients, revealing the exultations and tribulations of her life between the lines of recipes. Filled with wit, wordplay and idiosyncratic thoughts—”At least one can turn pain to color” accompanies the recipe for gazpacho; “Dorothy’s spirit is like this: green and yellow,” is written next to the ingredients for lentil soup—the \u003c\/span\u003e\u003ci\u003eCookbook\u003c\/i\u003e\u003cspan\u003e constitutes a self-portrait of the artist as a cook and a lover. This publication is a 2019 facsimile of the 1969 original \u003c\/span\u003ecookbook, now published with a dust jacket specially designed by the artist.\u003c\/p\u003e\n\u003cp\u003eOut of print.\u003c\/p\u003e","brand":"DAP Books","offers":[{"title":"Default Title","offer_id":31313097982046,"sku":"10890","price":95.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/dorothy-iannone-a-cookbook-71.jpg?v=1581373129"},{"product_id":"mamo-cocktail-glasses","title":"MAMO 7:2 Cocktail Glasses","description":"\u003cp\u003eMAMO is a design collaboration \u003cspan\u003ebetween Jonathan Mosca and mixologist Arley Marks based in New York.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eRightside up? Yes! Upside down? Also yes!\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThese versatile cocktail glasses can be used on either end: \u003c\/span\u003e7oz on top (great for wine or cocktails), 2oz on bottom (perfect for shots). Conceived as the ultimate multi-purpose glass—whether it be a spirit pour, glass of wine or a cocktail.\u003c\/p\u003e\nFill either side with whatever tickles your fancy—a sparkling sake, a steaming cappuccino, a mezcal negroni—or shots!  Make every drink into a special occasion with the Mamo glass that started it all. That’s why we call it the classic.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eComes in enough colors to match any palette—your dinner table, your bar, and your picnic basket.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv\u003eTop volume: 7 oz (20.7 cl)\n\u003cdiv\u003eBottom volume: 2 oz (5 cl)\u003c\/div\u003e\n\u003cdiv\u003eHeight: 4.75” (122 mm)\u003c\/div\u003e\n\u003cdiv\u003eDiameter: 2.875” (73 mm)\u003c\/div\u003e\n\u003cdiv\u003eMaterial: Borosilicate glass\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eAll Mamo glassware is safe for hot or cold liquids and suitable for use in the microwave and dishwasher. \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Arley Marks","offers":[{"title":"Indigo Halftone","offer_id":31791706013790,"sku":"10751","price":28.0,"currency_code":"USD","in_stock":true},{"title":"Green Halftone","offer_id":31791706046558,"sku":"10750","price":28.0,"currency_code":"USD","in_stock":false},{"title":"Amber Halftone","offer_id":32228601430110,"sku":"","price":28.0,"currency_code":"USD","in_stock":true},{"title":"Pink Halftone","offer_id":39651842392158,"sku":"11403","price":28.0,"currency_code":"USD","in_stock":false},{"title":"Lavender Halftone","offer_id":39651960520798,"sku":"11402","price":28.0,"currency_code":"USD","in_stock":false},{"title":"Aqua Halftone","offer_id":39651960651870,"sku":"11406","price":28.0,"currency_code":"USD","in_stock":true},{"title":"Honey Halftone","offer_id":39651961372766,"sku":"11404","price":28.0,"currency_code":"USD","in_stock":true},{"title":"Honey Amber Duotone","offer_id":39651966124126,"sku":"11405","price":28.0,"currency_code":"USD","in_stock":false},{"title":"Amber Honey Duotone","offer_id":40176110010462,"sku":"11454","price":28.0,"currency_code":"USD","in_stock":true},{"title":"Aqua Indigo Duotone","offer_id":40176111943774,"sku":"","price":28.0,"currency_code":"USD","in_stock":false},{"title":"Aqua Monotone","offer_id":40176111419486,"sku":"11455","price":28.0,"currency_code":"USD","in_stock":true},{"title":"Pink Monotone","offer_id":40176111976542,"sku":"","price":28.0,"currency_code":"USD","in_stock":true},{"title":"Clear Monotone","offer_id":31791706079326,"sku":"10748","price":28.0,"currency_code":"USD","in_stock":false},{"title":"Honey Monotone","offer_id":40176112009310,"sku":"","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/Hour_Glass_Web-010.jpg?v=1589510648"},{"product_id":"phyllis-ma-mushrooms-and-friends-2-book","title":"Phyllis Ma: Mushrooms and Friends 2 book","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"\"\u003eThe second installment of Phyllis Ma’s \u003ca href=\"https:\/\/shop.oogaboogastore.com\/products\/phyllis-ma-mushroom-and-friends-zine\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cem\u003eMushrooms \u0026amp; Friends\u003c\/em\u003e\u003c\/a\u003e expands on the photography of foraged and cultivated mushrooms in phantasmagoric settings. Familiar gilled mushrooms are featured alongside spongy, stalkless and club-like fungi. The collection is then juxtaposed with visceral props – a sliced orange powdered with turmeric, purple daisies on green sugar, the veiny texture of a cabbage leaf – and transformed into otherworldly, Dr. Seussian assemblages.\u003c\/p\u003e\n\u003cp class=\"\"\u003eSoftcover, 32 pages full color on high quality glossy stock, 8.5” x 11”, staple-bound, February, 2020.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003e*see also these mushroom \u003ca href=\"https:\/\/shop.oogaboogastore.com\/search?type=product\u0026amp;q=phyllis+mushroom\" target=\"_blank\" rel=\"noopener noreferrer\"\u003epostcards and stickers\u003c\/a\u003e from the same series!\u003c\/em\u003e\u003c\/p\u003e","brand":"Phyllis Ma","offers":[{"title":"Default Title","offer_id":31792077504606,"sku":"10951","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/mf2_cover_square.jpg?v=1589514674"},{"product_id":"phyllis-ma-mushrooms-and-friends-series-postcards","title":"Phyllis Ma: Mushrooms and Friends series postcards","description":"\u003cp\u003eKeep in touch with your friends and loved ones with these lush full-color glossy postcards on 4\"x6\" heavy cardstock by Phyllis Ma (of Lazy Mom zine), from her glorious \u003ca href=\"https:\/\/shop.oogaboogastore.com\/search?type=product\u0026amp;q=phyllis+mushroom\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eMushroom \u0026amp; Friends\u003c\/a\u003e series! \u003c\/p\u003e\n\u003cp\u003eSpecies names are printed on the backside edge, along with \"Mushrooms \u0026amp; Friends - Phyllis Ma\" on the opposite edge.\u003c\/p\u003e\n\u003cp\u003e*Buy 5 postcards and get the 6th one free! Discount automatically applied at checkout :)\u003cbr\u003e\u003c\/p\u003e","brand":"Phyllis Ma","offers":[{"title":"Russula","offer_id":31792419438686,"sku":"","price":2.0,"currency_code":"USD","in_stock":false},{"title":"King Oyster","offer_id":31792419471454,"sku":"","price":2.0,"currency_code":"USD","in_stock":false},{"title":"Chanterelle","offer_id":31792419504222,"sku":"","price":2.0,"currency_code":"USD","in_stock":false},{"title":"Oyster Medley","offer_id":31792419536990,"sku":"","price":2.0,"currency_code":"USD","in_stock":false},{"title":"Pleurotus","offer_id":31792419569758,"sku":"","price":2.0,"currency_code":"USD","in_stock":true},{"title":"Tolypocladium","offer_id":31792419602526,"sku":"","price":2.0,"currency_code":"USD","in_stock":false},{"title":"Grunewald","offer_id":31792419635294,"sku":"","price":2.0,"currency_code":"USD","in_stock":false},{"title":"Chlorophyllum","offer_id":31792419668062,"sku":"","price":2.0,"currency_code":"USD","in_stock":false},{"title":"Blewit","offer_id":31792419700830,"sku":"","price":2.0,"currency_code":"USD","in_stock":false},{"title":"Pinecone","offer_id":31792419733598,"sku":"","price":2.0,"currency_code":"USD","in_stock":false},{"title":"Lion's Mane","offer_id":40181525250142,"sku":"","price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/chloro.png?v=1600116879"},{"product_id":"john-cage-a-mycological-foray","title":"John Cage: A Mycological Foray","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eImagined as an extended mushroom-foraging expedition,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eJohn Cage: A Mycological Foray\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003egathers together Cage’s mushroom-themed compositions, photographs, illustrations and ephemera.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eIndeterminacy Stories\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand other writings by Cage are interwoven throughout the first volume within a central essay examining Cage’s enduring relationship with mycology. Also included is a transcript of Cage’s 1983 performance,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMUSHROOMS et Variationes\u003c\/i\u003e. The second volume is the inaugural reproduction of Cage’s 1972 portfolio,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMushroom Book\u003c\/i\u003e, authored in collaboration with illustrator Lois Long and botanist Alexander H. Smith. Readers are thus drawn through the landscape of Cage’s mycologically centred oeuvre and interests, discovering assorted works, images, compositions, philosophies and ephemera, as one might encounter assorted fungi and flora while foraging.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eJohn Cage: A Mycological Foray\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003econstitutes a new, idiosyncratic chapter in Cage’s oeuvre, a departure from the composer’s more established narrative.\u003cbr\u003e\u003cbr\u003eAmerican composer and music theorist\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eJohn Cage\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(1912–92) was a pioneer of indeterminacy in music, electroacoustic music and a leading figure of the postwar avant-garde. His influence extended to the realms of dance, poetry, performance and visual art.\u003c\/p\u003e","brand":"DAP Books","offers":[{"title":"Default Title","offer_id":32075485413470,"sku":"11013","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/john-cage-a-mycological-foray-38.jpg?v=1594939596"},{"product_id":"apartamento-cookbook-5-herbs-spices","title":"Apartamento Cookbook #5: Herbs \u0026 Spices","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eIn this most tumultuous of years,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eApartamento\u003c\/em\u003e’s back with its trusty companion to cooking, our fifth annual cookbook that in 2020 we’ve dedicated to spices and herbs, the magic, medicinal stuff of legend, the foundation of whole civilizations, and the hot and fiery but also calm and soothing starting point for all 16 recipes in this book. Whichever you need,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eCookbook #5: Herbs \u0026amp; Spices\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ehas you covered—this year with illustrations by US artist Zebadiah Keneally.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFeaturing: Charles Perry, Dalad Kambhu, David Zilber, Enrique Olvera, Fanny Singer, Helina Tesega, James Henry, Jekka McVicar, Kouki Watanabe, Lowena Hearn, Maria Solivellas, Omar Koreitem \u0026amp; Moko Hirayama, Stephen Harris, Sunita Kohli, Tara Thomas, and Tiberi Club.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover with dust jacket, 170 x 240mm, 44 pages, First edition, Published in Spain 2020.\u003cbr\u003e\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":39269692702814,"sku":"11116","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/Apartamento_Cookbook_5_Cover.jpg?v=1639949859"},{"product_id":"angela-dimayuga-filipinx","title":"Angela Dimayuga \u0026 Ligaya Mishan: Filipinx - Heritage Recipes from the Diaspora","description":"\u003cp\u003e\u003cem data-mce-fragment=\"1\"\u003eFilipinx\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eoffers 100 deeply personal recipes—many of them dishes that define home for chef \u003cstrong\u003e\u003ca href=\"https:\/\/shop.oogaboogastore.com\/search?type=product\u0026amp;q=dimayuga\" title=\"Angela Dimayuga items\" target=\"_blank\"\u003eAngela Dimayuga\u003c\/a\u003e\u003c\/strong\u003e and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian-American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA modern, welcoming resource for this essential cuisine,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFilipinx\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eshares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.\u003c\/p\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cp\u003eHardcover, full-color, 288 pages, 8 x 10 7\/8 inches, 2021.\u003c\/p\u003e\n\u003cp\u003eSee also Angel's \u003ca href=\"https:\/\/shop.oogaboogastore.com\/products\/angelas-filipinx-garage-party-snacks-the-bootleg\"\u003erecipe zine\u003c\/a\u003e\u003ca href=\"https:\/\/shop.oogaboogastore.com\/products\/bunny-jr-tapes-ito-ako-by-angela-dimayuga\"\u003e\u003c\/a\u003e! \u003c\/p\u003e","brand":"Hachette Book Group USA","offers":[{"title":"Single Cookbook","offer_id":39558916440158,"sku":"11255","price":40.0,"currency_code":"USD","in_stock":false},{"title":"Bundle Pack!  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The response from everyone who bought the book and cooked from it was deeply touching, and for this new edition we’ve added in five more recipes: ‘some of the stuff we cooked that didn’t make it to the first edition’, or the proverbial cherry on top.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSoftcover, perfect-bound, 120x210mm, 304 pages, black \u0026amp; white, third edition, April 2021.\u003cbr\u003e\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":39575300112478,"sku":"11266","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/All_the_stuff_we_cooked_Frederik_Bille_Brahe_cover-2021-web2.jpg?v=1638474358"},{"product_id":"cooking-with-scorsese-the-cookbook","title":"Cooking With Scorsese: The Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA collection of recipes including savoury, sweet and drinks created by 46 internationally acclaimed chefs in response to filmic moments that bring them culinary joy. Its pages are illustrated with screenshots from the films that inspired each recipe, allowing readers to immerse themselves in the moments that captured each chefs response. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom Wong Kar-wai’s intoxicating scenes in '\u003cem\u003eIn the Mood for Love\u003c\/em\u003e' to Wes Anderson’s delicate pastries in '\u003cem\u003eThe Grand Budapest Hotel\u003c\/em\u003e', restaurants and chefs have embedded the gestures, imagined aromas, flavours and memories from these scenes into their menus.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eCooking with Scorsese\u003c\/em\u003e is now a series of books and clothing, morphed into film nights and occasional supper club. 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Recipes throughout from friends and family. 200 pages, 7.5 x 9.5 inches, hardbound, printed by Brown Printing, edition of 500, typeset in galaxie copernicus designed by Chester Jenkins and Kris Sowersby, GT Alpina by Grilli Type in Switzerland, and Universal Sans by Family Type in the UK.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover with dust jacket, 2021.  Out of print.\u003c\/p\u003e","brand":"Lumber Room","offers":[{"title":"Default Title","offer_id":39667918078046,"sku":"11395","price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/ScreenShot2022-04-01at5.30.44PM.png?v=1648859637"},{"product_id":"atelier-hoko-science-of-the-secondary","title":"Science of the Secondary #2: The Cup","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"product-description\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e'Science of the Secondary: Cup’ is the second edition in the series of the ongoing independent research programme conceived and developed by Singapore's Atelier HOKO.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eConceived by Atelier HOKO, this booklet is an inquisitive approach towards uncovering implicit conditions that exist in our experience of the everyday. The term “secondary” refers to material and immaterial conditions and sensations that humans are not conscious of in their interaction with things and the immediate surroundings. In so doing, the independent research lab hopes to draw upon a renewed sensibility towards living. This installment analyzes the act of drinking from a cup in exceeding detail, through photos, diagrams and texts. Atelier HOKO developed this program in response to questions on how design today can move beyond its perceived perimeters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"...but what does it mean to drink? Do we drink with our skin when the hands are hugging the cup? Are we drinking with our body posture while sipping earl grey in a tearoom? Are the ears drinking as we take each sip of coffee? Can we consider the act of licking one’s lips drinking? Does the nose know that it is drinking as it hovers above the caramelized milk froth sitting atop a very large cup of coffee...?\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSoftcover, 52 p, ills colour \u0026amp; bw, 18 x 25 cm, English, 2019, Singapore. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cform method=\"post\" class=\"product-form\" action=\"https:\/\/shop.atelierhoko.com\/cart\" data-mce-fragment=\"1\" accept-charset=\"utf8\"\u003e\u003c\/form\u003e","brand":"Idea Books","offers":[{"title":"Default Title","offer_id":39670236643422,"sku":"11138","price":26.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/HokoCup.jpg?v=1649213497"},{"product_id":"copy-of-science-of-the-secondary-2-the-cup","title":"Science of the Secondary #11: The Banana","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"product-description\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eScience of the Secondary: Banana\u003c\/em\u003e is the eleventh edition in the series of the ongoing independent research program conceived and developed by Singapore's Atelier HOKO.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eConceived by Atelier HOKO, this booklet is an inquisitive approach towards uncovering implicit conditions that exist in our experience of the everyday. The term “secondary” refers to material and immaterial conditions and sensations that humans are not conscious of in their interaction with things and the immediate surroundings. In so doing, the independent research lab hopes to draw upon a renewed sensibility towards living. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-sanitized-data-mce-fragment=\"1\"\u003e\u003cspan\u003eSoftcover, 52 p, ills colour \u0026amp; bw, 18 x 25 cm, English, 2019, Singapore. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cform method=\"post\" class=\"product-form\" action=\"https:\/\/shop.atelierhoko.com\/cart\" data-sanitized-data-mce-fragment=\"1\" data-sanitized-accept-charset=\"utf8\"\u003e\u003c\/form\u003e","brand":"Idea Books","offers":[{"title":"Default Title","offer_id":39670239035486,"sku":"11139","price":26.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/HOkoBanana.jpg?v=1649213683"},{"product_id":"sophie-lou-jacobsen-ghia-totem-glasses","title":"Sophie Lou Jacobsen \u0026 Ghia: Totem Glass","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eDesigned in collaboration with Ghia \u0026amp; Sophie Lou Jacobsen, our stemless martini glasses will add drama to every sip. 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Dishwasher safe, hand washing is recommended. \u003c\/p\u003e\n\u003cp\u003eFour color choices (each glass is sold individually):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlue \u0026amp; Amber\u003c\/li\u003e\n\u003cli\u003eClear \u0026amp; Blue\u003c\/li\u003e\n\u003cli\u003ePink \u0026amp; Amber\u003c\/li\u003e\n\u003cli\u003eAmber \u0026amp; Clear\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ghia","offers":[{"title":"Blue \u0026 Amber","offer_id":39941907316830,"sku":"","price":55.0,"currency_code":"USD","in_stock":false},{"title":"Clear \u0026 Blue","offer_id":39941907349598,"sku":"","price":55.0,"currency_code":"USD","in_stock":false},{"title":"Pink \u0026 Amber","offer_id":39941907382366,"sku":"","price":55.0,"currency_code":"USD","in_stock":true},{"title":"Amber \u0026 Clear","offer_id":39941907415134,"sku":"","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/products\/TotemGroup.png?v=1679766313"},{"product_id":"ava-woo-kaufman-home-studio-cooking-life-book","title":"Ava Woo Kaufman: HOME STUDIO COOKING LIFE BOOK","description":"\u003cp\u003eA sweet little handmade book documenting Point Reyes, CA-based artist Ava Woo Kaufman's home\/studio cooking life from the last couple seasons.  \u003c\/p\u003e\n\u003cp\u003eSecond printing of 50 copies, 32 pages, each with unique handmade watercolor covers with obi band, printed in Chinatown NYC, 2023.\u003c\/p\u003e\n\u003cp\u003ePlease note that each copy has a different cover, and may appear different than what is pictured here.\u003c\/p\u003e","brand":"Ava Woo Kaufman","offers":[{"title":"Default Title","offer_id":40035136176222,"sku":"","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/AvaWooKaufman-Cooking-6.jpg?v=1691008949"},{"product_id":"buckminster-fuller-synergetic-stew","title":"Synergetic Stew: Explorations in Dymaxion Dining","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"catanno\"\u003eIntroduction by Jamie Snyder.\u003c\/p\u003e\n\u003cdiv class=\"bookpgcatcopy\"\u003e\n\u003cp class=\"redstrong\"\u003eA delightful dymaxion cookbook homage to Buckminster Fuller, featuring John Cage’s macrobiotic recipes, Margaret Mead’s cucumber salad and more\u003c\/p\u003e\n\u003cp\u003eBuckminster Fuller is globally known as a design scientist, architect, author, poet, engineer and a true visionary. On his 86th birthday he received the cookbook\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSynergetic Stew\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eas a surprise present from his friends and admirers, who share recipes along with personal anecdotes and humorous recollections of Fuller (for example, a reminiscence about Bucky’s love for tea in all its variations). Scattered throughout the book are enticing texts and poems from Fuller himself, including even a recipe for tomato ice cream.\u003cbr\u003e\u003cbr\u003eConstructed around 100 achievable recipes, this book is a glimpse into Fuller’s life, as told by his peers. A few of the recipes are a joyful ode to Fuller’s oeuvre, such as Shirley Sharkey’s “GEODESICANDY,” the “Macrobiotic Diet” by John Cage or Amy Edmondson’s “Allspace-Filling Whole Wheat Bread.”\u003cbr\u003e\u003cbr\u003eIn addition to the facsimile, Jamie Snyder reflects upon often-overlooked facets of Bucky’s character, as revealed through anecdotes of his relationship to food.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eContributors include\u003c\/b\u003e: Bil Baird, Peter Brown, John Cage, Lim Chong Keat, Elizabeth Choy, John Ciardi, John Denver, Amy Edmondson, Ted Ehmann, Werner Erhard, Ronald Feldman, John and Isobel Fistere, Medard Gabel, Eugene Garfield, Neva Goodwin, d'Arcy Hayman, Henry J. Heimlich, Miranda Kaiser, Anne Kordus, Kuyoshi Kuromiya, Mae Lee, Paula Martin, Margaret Mead, Karl Menninger, Yehudi Menuhin, Martin and Margy Meyerson, Ann Mintz, Don Moore, Ed Muskie, Libby Newman, Isamu Noguchi, Gerard K. O'Neill, Steve Parker, Eleanor and George Pavloff, Cedric Price, Kariska Pulchalski, Harrison Salisbury, Shirley and Bill Sharkey, Peter Simoneaux, Hester Stearns, Connie Thelander, Thomas Tse-Kwai Zung, Dennis Tyler, Amei Wallach, Hope Watts and Kathryn Withlow.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSpiral bound, 6 x 9 in., 128 pgs, 57 bw., 2020.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DAP Books","offers":[{"title":"Default Title","offer_id":40097121108062,"sku":"11189","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/synergetic-stew-139.jpg?v=1703253930"},{"product_id":"cooking-with-scorsese-the-collection","title":"Cooking With Scorsese: The Collection","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"product-detail-description-text\" itemprop=\"description\"\u003eCookbooks come in all shapes and sizes, but none have embraced a movie theme quite like this series. 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From films where food is the central theme, such as ‘Julie \u0026amp; Julia’ (2009), ‘Tortilla Soup’, ‘Babette’s Feast’ (1987), and ‘Tampopo’ (1985), to ones in which it plays a supporting role, like ‘The Scent of Green Papaya’ (1993), ‘Eat Drink Man Woman’ (1994), and ‘Goodfellas’ (1990), dozens of classic, cult, and perhaps underappreciated or forgotten films can be experienced again in this gastronomic celebration of cinema.\u003c\/div\u003e\n\u003cdiv class=\"product-detail-description-text\" itemprop=\"description\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"row product-detail-custom-fields-container\"\u003e\n\u003cdiv class=\"col-md-10 col-lg-6\"\u003e\n\u003ctable class=\"table product-detail-custom-fields-table\"\u003e\n\u003ctbody\u003e\n\u003ctr class=\"custom-fields-row\"\u003e\n\u003ctd colspan=\"2\" class=\"custom-fields-value\"\u003e\n\u003cp\u003eNearly ten years after the series first began, a new volume brings together all three instalments of Cooking with Scorsese, an ongoing homage to the experience of food on film. In this collection of screenshot sequences extracted from the history of cinema, food becomes a character, a plot point and a sensory experience – with dishes made to sadden, gladden, entertain and seduce.\u003c\/p\u003e\n\u003cp\u003eThe Collection features scenes from more than 50 iconic films, by directors from Wes Anderson and Hayao Miyazaki to Jûzô Itami and Nora Ephron. 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When brainstorming for our regular issues, we often have a hard time letting go of those ideas that didn’t quite make it. So, think of Fast Food\u0026amp; as an hors d’oeuvre at a drive-through, immediate and flirtatious. Published between regular issues, it’s a liminal space for us to play with ideas that are too bizarre, and yet too brilliant to trash.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThroughout the pages that follow, we dance with the merging theme of food and patents*. What are the ways in which we take ownership of the food we eat, cook, or design? Can a recipe ever really be ours to claim? Prepare to digest stories about culinary superiority complexes, everything you’re legally allowed to call milk that isn’t really milk, and one man’s emotional and financial decline at the hands of an exquisite recipe for sushi made of fruit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTake your time reading Fast Food\u0026amp; Patents, for if inspiration strikes, you’ll want a pencil in hand to capture the magic.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLegally yours,\u003cbr data-mce-fragment=\"1\"\u003eFood\u0026amp; Team\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSoftcover, 96 pgs, 24 × 17 cm, 2022\u003c\/p\u003e","brand":"Central Books","offers":[{"title":"Default Title","offer_id":40224643940446,"sku":"11566","price":22.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/AB-8707.jpg?v=1702012819"},{"product_id":"journal-du-the-chapter-4","title":"Journal du Thé: Chapter 4","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eJournal du Thé\u003c\/i\u003e (JdT) invites readers to explore contemporary tea culture. 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In the eight years since, Anders has filled notebooks: ruminations on what it means to understand (and misunderstand) wine, taste and pair it, leave the restaurant industry behind, where the balance lies between manual skill and abstract philosophy in a winemaker’s practice, and the technical minutiae of someone deep into his craft.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThese are his notes on wine-making and wine-drinking, but they’re also the doubts and deviations of any learning process and the work that goes into forming any kind of practice. 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I wanted to collect food-related documents from during quarantine because I saw that other people in the food industry had been keeping track of time in the same way I was. Some of them were keeping a journal of meals they had made during quarantine, some were making and delivering food to people, and lots of people were supporting restaurants by ordering take-out. I wanted to have an archive to show these patterns of behavior; our shared humanity while we were separated. I emailed some friends in the food industry, and then decided to open up the call for submissions to people on Instagram. The collection phase lasted 5 months, from December 2020-April 2021, during which I received submissions from chefs I admire, strangers with whom I’ve since become friends, and close friends as well. I worked with my friend Alex Arzt who runs the printing press A Magic Mountain Press in Oakland, CA. We had monthly video calls to figure out what the book would look like and how we’d organize it. My friend Mars Rojas helped with the book design, and then after a little over a year of work, Alex began printing the books in February 2022. —\u003c\/em\u003eChloe Chappe\u003c\/div\u003e\n\u003cdiv grid-pad=\"0\" grid-col=\"6\"\u003e\u003c\/div\u003e\n\u003cdiv grid-pad=\"0\" grid-col=\"6\"\u003e\u003c\/div\u003e\n\u003cdiv grid-pad=\"0\" grid-col=\"6\"\u003eSoftcover, half letter size, center sewn in red thread, 60 pages, USA, 2022.\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chloe Chappe","offers":[{"title":"Default Title","offer_id":40337348919390,"sku":"11803","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/C5DDB901-204B-43FF-BF48-DB1159DBD80F.jpg?v=1706476174"},{"product_id":"cassandra-marketos-compost-this-book","title":"Cassandra Marketos: Compost This Book","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eCompost This Book\u003c\/em\u003e is an essential introduction to composting for beginners. Author Cassandra Marketos, drawing on her extensive experience as a community composter in Los Angeles, focuses on key components necessary to establish a productive and enjoyable compost pile. This guidebook is an ideal companion for individuals interested in getting started with composting and includes instructions for composting the book itself to complete its lifecycle.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCassandra Marketos is a Los Angeles-based writer, compost practitioner, and community volunteer. She works in her neighborhood to divert food waste from landfills, maintain a community compost hub, and provide education on decay. Her work has appeared at Vielmetter Gallery, where she designed a compost pile from pieces of the gallery itself. \u003c\/span\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eYou can read her reflections on compost and the philosophical implications of decomposition in her newsletter\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Rot\u003c\/i\u003e, at therot.substack.com.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eSoftcover, 4.25 x 6 in., 54 pages, USA, 2023.\u003c\/span\u003e\u003c\/p\u003e","brand":"Apogee Graphics","offers":[{"title":"Default Title","offer_id":40359212122206,"sku":"11817","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/CompostThisBookDOC_30cf3841-a9f0-4b44-8314-0ee6ed3043b6.webp?v=1707020826"},{"product_id":"jae-yeun-choi-poem-heat-mug","title":"Jae Yeun Choi: Poem Heat Mug","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"single-item-header\"\u003e\n\u003cdiv class=\"single-item-header-title\"\u003eMagic mug with a poem by Jae Yeun Choi. Add a hot beverage of your choice, and the poem is revealed.\u003c\/div\u003e\n\u003cdiv class=\"single-item-header-title\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"single-item-header-title\"\u003eNO DISHWASHER!\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Apogee Graphics","offers":[{"title":"Default Title","offer_id":40359222607966,"sku":"11822","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/Screenshot2024-02-03at8.43.19PM.png?v=1707021933"},{"product_id":"copy-of-ava-woo-kaufman-home-studio-cooking-life-book","title":"Ava Woo Kaufman: HOME \/ STUDIO \/ COOKING \/ LIFE book vol. 2","description":"\u003cp\u003eThe second volume of these special handmade books documenting Point Reyes, CA-based artist Ava Woo Kaufman's home\/studio cooking life from the last couple seasons. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNew York to Point Reyes to New York and back again\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eThese are the two most abundant seasons and\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eI wanted to include it all\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eSomehow, Thai basil didn't make it into the pages \u003c\/em\u003e\u003cbr\u003e\u003cem\u003ebut it was honored heavily\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eMy favorite tomato discoveries?\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eBeefsteaks with natto, chili crisp and smoked sea salt \u003c\/em\u003e\u003cbr\u003e\u003cem\u003eAnd\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eTomato rice: short grain rice cooked like you would a risotto al dente\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eTrying to eat more seaweed\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eLand and sea and land and back again\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eNotes from spring and summer 2023\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFirst printing of 100 copies, 76 pages, each with unique handmade watercolor covers with obi band, printed in Chinatown NYC, 2023.\u003c\/p\u003e\n\u003cp\u003ePlease note that each copy has a different cover, and may appear different than what is pictured here.\u003c\/p\u003e","brand":"Ava Woo Kaufman","offers":[{"title":"Default Title","offer_id":40397131382878,"sku":"11874","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/IMG_3406.jpg?v=1708729041"},{"product_id":"apartamento-cookbook-8-tuber-or-not-tuber","title":"Apartamento Cookbook #8: Tuber, or Not Tuber?","description":"\u003cp\u003e\u003ci\u003eTuber, or Not Tuber?\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eTHAT is our question. In this year’s annual Apartamento cookbook, we’re taking Shakespeare’s famous lines from\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHamlet\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eway underground and asking ourselves,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWhat even is a tuber?\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eWhere past cookbooks nod directly to pantry staples, spices, or sweets,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eApartamento Cookbook #8: Tuber, or Not Tuber?\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eengages readers in the ‘to be, or not to be’ of the culinary world, answering with recipes that draw on a range of root vegetables. A teasing ‘Tuber Check’ accompanies each recipe, gamifying the standard cookbook and introducing readers to an array of subterranean treats, tuber or not.\u003c\/p\u003e\n\u003cp\u003eIn dishes from James Beard Award winner Corey Lee, Noma flavour scientist Arielle Johnson, royal baker Claire Ptak, Oaxacan flagbearer Thalia Barrios García, and visual artist Motoyuki Daifu, among others, tubers and their kindred stems take the form of fresh salads, fried enyucados, or cool horchata. Swiss Design Award winner Olga Prader brings the book to life with her playful illustrations, taking us deeply, delectably underground.\u003c\/p\u003e\n\u003cp\u003eWe will donate 20% of profits generated by this book to\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.vallhebron.com\/en\/collaborate\/collaborating-entities\/enriqueta-villavecchia-private-foundation-child-oncology\"\u003eThe Enriqueta Villavecchia Private Foundation for Child Oncology\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eApartamento Cookbook #8: Tuber, or Not Tuber?\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eDrawings by Olga Prader\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eFeaturing: Aimar Córdoba, Alice Moireau, Anna Sulan Masing, Arielle Johnson, Carlos Alfonso, Claire Ptak, Coralie Jouhier and Daquis Gomis, Corey Lee, Maria Haddad, Motoyuki Daifu, Nic Dowse, Niram Watthanasit, Rosie Healey, Sally Grainger, Thalia Barrios García, and Vadim Otto Ursus.\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":40399437103198,"sku":"11877","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/COOKBOOK-2023-cover2-1.webp?v=1708829415"},{"product_id":"hato-studio-cookbook-vol-3","title":"Hato: Studio Cookbook Vol. 3","description":"\u003cp data-mce-fragment=\"1\"\u003eWhat do you eat while you work? For the third edition of the Studio Cookbook series, Hato Press extended an invitation to collaborators, friends and creators we admire to share a dish they enjoy as part of their working day. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe featured recipes are influenced by taste, team and resources – think: minimal cooking equipment, make-do utensils and dwindling energy. There are sweet treats, speedy reheats and communal stews cooked over open fires. Dishes made on deadline, for recovery from a long day, or to share with friends, inspiring collaboration. The book features two conceptual cocktails and one mug of boiled water. \u003cbr data-mce-fragment=\"1\"\u003eSpread across four chapters – Snacks, Mains, Sweets and Drinks – the Studio Cookbook’s 37 recipes range from the down- to-earth and delightfully convenient to the outlandish and eclectic.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover, 104 pages, 17x22cm,  illustrated in color and b\u0026amp;w, English, published in UK.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Idea Books","offers":[{"title":"Default Title","offer_id":41001739518046,"sku":"11917","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/SCB-3-Front-Cover-min.webp?v=1719594905"},{"product_id":"dexter-sinister-yksihw-kcalb","title":"Dexter Sinister: yksihW kcalB","description":"\u003cdiv class=\"mb-4\"\u003e\u003cb\u003eThe 15-year history of the production of a \"German scotch\" Black Whisky.\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ci\u003eYKSIHW KCALB\u003c\/i\u003e recounts the 15-year history of the production of a \"German scotch\" Black Whisky, made by Dexter Sinister together with Stahlemühle, a distillery set up by ex-publisher Christoph Keller. The story is told in reverse, starting with the delivery of 342 bottles to Berlin in 2022, and ending with an interview with Christoph for the journal \u003ci\u003eDot Dot Dot\u003c\/i\u003e in 2007, during which the idea began to germinate. A summary of the project is accompanied by photographs taken at the time, interspersed with five previously published texts (an essay, three conversations, and a statement of intent) written along the way.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41145304449118,"sku":"11933","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/BW-book-mock-blue.jpg?v=1725589910"},{"product_id":"jenna-thornhill-5785-challah-calendar","title":"Jenna Thornhill: 5785 Challah Calendar","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe fifth edition of the cutty famous calendar illustrated with Jenna Thornhill’s favorite challah sculptures of the year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eWelcome to the fifth edition of my Challah Calendar, for the Jewish year 5785. The past four have been thirteen month calendars, but \u003c\/em\u003e\u003cem\u003ebecause Rosh Hashanah, the Jewish New Year, is in early October for 2024 and then late September the following year, I have twelve months to work this go around.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eI started baking challah for Shabbat because to buy them required a drive across town each week to find a Jewish bakery in the Valley or West Side. L.A. traffic is not the best way to greet the day of rest. In addition to traditional challahs, I started trying other shapes; Blessing and \u003c\/em\u003e\u003cem\u003eeating a challah snake, or whomever, alongside a braided loaf. Like many things one makes a practice of, they have become more involved as time goes on, particularly during periods of less than full employment.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eSpeaking of which, my work schedule has made my challah practice difficult to maintain with regularlity this year. In light of this, the twelve presented here were all made in 5784 with the exception of one, which was not given a proper full spread in the year of its making.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eCandle lighting and grunion run times are given for the tides and sunsets in the Los Angeles area. For all other locations, candles may be lit just prior to sundown (in this calendar, by 18 minutes), except for Havdalah (the ending of Shabbat) which is after sundown when three stars are visible, by one tradition.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003e\"Grunion runs\" refer to grunions, a small fish species that spawn on the shore of Southern California (among other places) in Spring and Summer. No matter your location, grunion runs are about two hours long starting at nighttime high tide, for four days beginning and ending on the full and new moons. In this calendar, any runs set \u003c\/em\u003e\u003cem\u003eto begin after midnight are shown on the day prior. Grunions can be elusive, avoid spooking them with bright flashlights and loud noise.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eStrictly observation only April, May, and June so they can make the next generation.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eI have also included those \"King Tides\" which have been predicted so far for the upcoming year. These are the highest tides of the year which are not caused by weather or earthquake, and are really striking to see, but also can be a nuisance or even dangerous for low-lying communities.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eAs a dual Gregorian and Hebrew calendar, I hope this can be enjoyed by Jews and non-Jews alike. I think everyone can agree Autumn is a good time to start a new year.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eFree Palestine.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e—Jenna Thornhill, Los Angeles, August '24\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSoftcover, spiral-bound, 26 pages, full-color, Los Angeles, 2024\u003c\/p\u003e","brand":"Jenna Thornhill","offers":[{"title":"Default Title","offer_id":41158224838750,"sku":"11949","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/Screenshot-2024-08-20-at-11.50.40-PM.png?v=1726179777"},{"product_id":"serving-suggestion-issue-2","title":"Serving Suggestion: Issue 2","description":"\u003cdiv class=\"product-detail-description-text\" itemprop=\"description\"\u003e\n\u003cem\u003eServing Suggestion\u003c\/em\u003e is a publication from Indonesia that reads into culture through food, serving up stories and other titbits on our connection with what we consume through multifarious perspectives.\u003c\/div\u003e\n\u003cdiv class=\"product-detail-description-text\" itemprop=\"description\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-detail-description-text\" itemprop=\"description\"\u003eIn a way, this second issue is a continuation of where the first left off, while also being a contrast of sorts. Reyza Ramadhan and Faza Chu’s respective explorations into alternative carbohydrate sources and Sudanese cuisine, for instance, both return in second parts. Further, restaurateur and art collector Teddy Lazuardi talks about his journey in the food business, there is an examination of how recipes serve as a means for fostering social cohesion and resilience, plus politics in Bali, loving Middle Eastern food, and more.\u003c\/div\u003e\n\u003cdiv class=\"product-detail-description-text\" itemprop=\"description\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-detail-description-text\" itemprop=\"description\"\u003eEditors: \u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan\u003eJanuar Rianto; Almer Mikhail; Shaquille Norman \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-detail-description-text\" itemprop=\"description\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row product-detail-custom-fields-container\"\u003e\n\u003cdiv class=\"col-md-10 col-lg-6\"\u003e\n\u003ctable class=\"table product-detail-custom-fields-table\"\u003e\n\u003ctbody\u003e\n\u003ctr class=\"custom-fields-row\"\u003e\n\u003ctd class=\"custom-fields-value\" colspan=\"2\"\u003e88 p, ills colour \u0026amp; bw, 16 x 22 cm, pb, English\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Idea Books","offers":[{"title":"Default Title","offer_id":41338224541790,"sku":"12018","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/24074_servingsuggestion2023_jpg.jpg?v=1734208418"},{"product_id":"ellen-mara-de-wachter-more-than-the-eyes-art-food-the-senses","title":"Ellen Mara De Wachter: More Than The Eyes - Art, Food \u0026 The Senses","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eMore Than the Eyes\u003c\/i\u003e\u003cspan\u003e, writer Ellen Mara De Wachter considers the ways in which food, when used as a material in contemporary art, confronts, subverts and ultimately brings us to our senses. Focusing on artists working between 1960 and 2000, the book shows how we have become restricted by a hierarchy that values sight and reason above other senses, and how encounters with food in art can help us break this bind. By putting food at the center of the highly visual art world, the artists in this book quicken a range of sensations beyond visual perception, helping us access and liberate aspects of our experience that have been ignored or suppressed. Topics include Carolee Schneemann’s performance pieces using meat; the way in which Hannah Wilke rejects the imperative for women to be “sweet”; Zoe Leonard’s exploration of decomposition as process; Adrian Piper’s conceptual work incorporating hamburgers; the SoHo artists’ restaurant FOOD; Agnes Denes’ wheat field near Wall Street; and how other artists, such as Sarah Lucas and Andy Warhol, introduce the iconography, foods and desires of the working class into the rarefied environment of the gallery and museum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSoftcover with flaps, 7 inches x 9.25 inches, 240 pages including 60 images, Printed sustainably in Spain, 2024.\u003c\/span\u003e\u003c\/p\u003e","brand":"DAP Books","offers":[{"title":"Default Title","offer_id":41348438687838,"sku":"12025","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/2901\/files\/atelier-editions_more-than-the-eyes_cover-flat_low-res.webp?v=1737833171"},{"product_id":"plant-magic-issue-2-weeds","title":"Plant Magic Issue 2: Weeds","description":"\u003cdiv class=\"product-detail-description-text\"\u003eThe second issue of Plant Magic brings together a range of artistic perspectives that explore the complex, resilient, and sometimes contradictory existence of spontaneous vegetation, which is referred to as “weeds”. 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Sørensen\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003ePastry (and so much more) in San Cristobal, Galapagos\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eWords and illustrations by Marie Kerkeling\u003cbr\u003e⁠\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eThe Gift: Collaboration, reciprocity and seed activism\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWords by Rachel Maria Taylor, photography by Jody Daunton\u003cbr\u003e⁠\u003cbr\u003e\u003cspan\u003e\u003cem\u003e\u003cstrong\u003eChoices, Compromises, and Counter-culturalists: Ideals and Practice in the Back-to-the-land Movement in the US, 1965-1975\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWords by Ailish Lalor, illustrations by Anna Lorenz\u003c\/span\u003e\u003cbr\u003e⁠\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eReturn to Ritual: A call for a radical shift in the way we perceive time\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWords by Will Dorman, illustration by Regina Idiartegaray\u003cbr\u003e⁠\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eA Bite Sized Guide to Queering Consumption\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWords and photography by Barney Pau\u003cbr\u003e⁠\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eSeaweed from Brittany, France: an interview with Tiphaine Perron\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWords and photography by Elodie Villalon\u003cbr\u003e⁠\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eLooking back, looking forward: Chef Nak’s quest to save and share Cambodia’s cooking\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWords by Kristofer Phan Coffman, artwork by Marta Claret\u003cbr\u003e⁠\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eFermented foods: A (still) invisible microbial revolution\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWords by José Guilherme Prado Martin, illustrations by \u003cspan\u003eAnna Lorenz\u003c\/span\u003e\u003cbr\u003e⁠\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eIn conversation with Merlin Labron-Johnson from Osip Restaurant, Somerset UK\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eInterview by The Preserve Journal team, photography by Maureen Evans\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eThe Missing Link: Can Animal husbandry and meat consumption contribute to climate mitigation and land regeneration?\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWords by Jesse Buratti-Donham, illustrations by Nanni Gabrielle\u003cbr\u003e⁠\u003cbr\u003e\u003cstrong\u003eA Plate of One's Own\u003c\/strong\u003e\u003cbr\u003eWords and photography by April Rose Jackson\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eIs this burek?\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWords by Marianne Camille Srebrenka Cvitković, illustrations by Tessa Curran\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e- \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIssue no 9 contains 130 pages printed on FSC certified and recycled paper. 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