Comestible: Spring/Summer 2017 (Issue 5)
Here is a taste of what awaits you in the fifth issue of Comestible:
-"Ugly fruit" in Lisbon
-The importance of food and community building with homeless people in rural Washington
-The story of maple syrup production
-The sacred foundations of women and food
-The importance of inclusion in the slow food movement
-How to dye with onion skins
As always, there is a collection of seasonal recipes.
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.