Comestible: Fall/Winter 2017 (Issue 6)
Here is a taste of what awaits you in the sixth issue of Comestible:
-The Korean tradition of making kimchi
-The effects of immigration crackdown on farmworkers
-Female conservationists in the shellfisheries of New England
-The art (and science) of grafting apples to preserve heirloom varietals
As always, there is a collection of seasonal recipes.
Contributors to Issue 6: Polina Chesnakova, Christina Cooke, Anne Elder, Dakota Kim, Kristyn Lee, Tabitha Martens, Kristina Avramovic Oldani, Kirsten K. Shockey, Molly Reeder, Tallen Sloane, Elaine Vandiver, April Vomfell.
Part food narrative, part food guide, part cookbook, Comestible is a quarterly print publication devoted to real food. In this day and age we are inundated with food media; glossy food magazines, elaborate food blogs, celebrity status chefs. But has all of this made us eat better? Not quite.We live in a world of extremes, obesity and fast food on one end and the superfood craze on the other. Certainly there has to be something in between. This is where Comestible comes in. Part food narrative, part food guide, part cookbook, this is a journal devoted to real food.
Comestible is themed by season, based on the belief that we should all live a little more in balance with the natural world, not just because it's what makes sense, but because it's what's good for us. There will be guides to what's in season (think of it like a simplified Farmer's Almanac) and how to put that food to use; the kind of guidebook you wish was available next to the farmers market stand when you're wondering what to do with all those vegetables. Ultimately, Comestible is a celebration of real food, accessible to real people. Simple, informative and fun, Comestible should inspire you to do more with your food. To cook something, the plant tomatoes, to build a beehive.
Comestible is about celebrating the one thing that sustains us and brings us together, no matter who we are or where we are in the world.
Details: 64 pages, 5.25 x 7.75 inches. Bound in saddle stitch, to make it easier to open and lay flat when you're putting it on your kitchen counter to make a recipe. Printed on recycled, FSC-certified paper at a local, Pacific Northwest-based printer.