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Our New Issue & The State of The Magazine

We finally got our print issues from the printer and are hard at work shipping them all out for the holidays. This issue, more than any before it, was a true labor of love for us. We decided to do almost the entire issue in-house, meaning that we came up with each feature concept, writing, editing, recipe testing, photographs, illustrations, lettering, and design. Each piece fits better in the this issue than ever before, though, because we thoroughly went over and over each page in great, great detail before finalizing it. We really hope you enjoy this issue, and each kind word means so incredibly much to us here. In the spirit of Offscreen Magazine's transparent blog posts about their...

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Summer 2016: Heading Out

  After many weeks and weeks of work, our summer issue is finally up online. This is our 20th issue, and going along with the focused theme from spring, we wanted to make it special and personal. As our issues grow in number, we want to move it in the direction of smaller, more focused, and more connected to both you all and us. This issue really is a direct manifestation of how we feel in the summer. Summer usually isn't "our" cup of tea - as introverts who would rather read a book safely away from all the bugs and sunburns of summer, we normally live for the crispness of fall & spring. But as we branch out and...

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Book Review: Raw. Vegan. Not Gross. by Laura Miller

Raw Vegan Not Gross (RVNG) tells Laura Miller’s story, gives tips on raw vegan cooking, and goes through the basic sections of everyday cooking - breakfast, to go foods, salads, weeknight dinners, party food, sweets, and a special “die alone” chapter all about indulgent, melodramatic foods. (My personal fave.)   If you’ve ever watched Laura’s YouTube videos or followed her on Instagram or Snapchat, you’ll know that she has a fun, infectious, chill personality. After watching her videos I was worried her sort of dry, sarcastic tone of voice wouldn’t translate to writing, but it does shine throughout - from the banana ice cream that’ll serve 1-100 people (ingredients list: 1-100 bananas) to the endless anecdotes or the cauliflower pizza...

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Spring Greens Pizza

Pizza is one of our favorite go-to meals. It's super versatile and easy to customize to exactly how you'd like it. Prep a bunch of the dough in advance, and you've got a week's worth of dinners ready to go. The pizza we had this past weekend was so stellar and perfectly seasonal that we had to share it here today. It brings together some of the best ingredients of spring in a really simple way, but looks good enough for a dinner party as well. Try it out below! Dough We use our easy multi-purpose dough for all of our pizzas. Get the recipe here! Carrot Greens Pesto This recipe comes from our contributor, Beth Reed, from the great...

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How We Learned To Cook

start with what you know Do you know how to make a sandwich? Pasta? Pizza? Salad? When I started, I knew a few of these, including pouring a bowl of cereal and baking from a box mix. I had to call my parents and ask them how to cook corn on the cob and how to long to cook pasta for. (To be fair, this was before the internet was on phones.) In college one of the first "meals" I made for myself was mashed potatoes with taco shells. It was, let’s say, pretty sad. But if you start where you are, you can only improve from there. When I started to go vegan (and learn to cook), I started...

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