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Issue 13

Issue 13

$6.00 USD
$6.00 USD
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WHAT'S IN THIS ISSUE

  • cold-weather spices guide
  • a morning date with you
  • a restaurant guide by the vegan chefs of NYC
  • from dirt to ashes: ash potatoes
  • campfire cucina: the pleasures of cooking while camping
  • the mushroom: an essential fall food
  • experimenting with mushrooms in southeast asia
  • hunting for mushrooms
  • eating wild: foraging in NYC
  • books we're loving this season
  • the rock we eat: harvesting sea salt in south korea
  • DIY bouillon
  • shrubs: a thirst-quenching quest
  • a love letter to instagram
  • sunflower seeds for nut allergies
  • vookbook: a vegan nook lookbook
  • welcome to the boy's club
  • autumn cookbook

Our fave savory recipe: DIY bouillon 

Our fave sweet recipe: peach shrub cupcakes (these went in a flash at our open studio party!)

Notable feature: this is an extremely tough one. we couldn’t pick between Harvesting Sea Salt in South Korea and Exploring NYC Through the Eyes of NYC Chefs - and there’s a lot more, too. this issue is great if you like long reads!

OPTIONS

Single print issue • A limited edition, high quality issue at nearly 100 pages that will last you for years to come. Perfect-bound, luxurious matte finish at 8.25x11". A wonderful ad-free, screen-free reading experience. And all print issues come with a FREE companion digital issue.

Single digital issue • Our digital issues are an ad-free, easily accessible reading experience. Includes bonus content not found anywhere else. Easy navigation & live links. You receive a device-neutral PDF file immediately after purchasing.

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    FAQs

    How does ordering & shipping work?

    We accept all major credit cards and Paypal. We ship worldwide - on the cart page you can calculate shipping to your location before ordering.

    All physical orders (except pre-orders) are shipped once a week through USPS. Standard order shipping takes anywhere from 3-10 days depending on where you live. International orders may take anywhere from 10-30 days, depending on customs slow downs. 

    All digital items will be sent to you automatically after purchase. Digital subscriptions will be sent via email as soon as the newest issue is released.  

    Learn more on our FAQ page here.

    How do pre-orders work?

    Since we're an indie mag with no ads, we rely entirely on readers to go to print. That means that every dollar we make goes toward printing and paying our writers, which can take time to raise.

    You get a discount on your limited-edition issue for pre-ordering, and help an indie publisher keep going!

    Be sure to check our Instagram for any/all updates on printing, shipping, etc.

    How do subscriptions work?

    Issues come out twice a year, and you get four issues total.

    No matter the type you buy, you get a free digital subscription and access to our monthly Club bonus content emails.

    There's no auto-resubscribe, so no worries about us charging you when your subscription ends.

    What is the Chickpea Club?

    All mag subscribers, whether print or digital, get access to our monthly Club bonus content and database of all articles and recipes from the issues in their subscription.

    Think of it like Patreon rewards - recipes, printables, ebooks, tips, and more. Learn more on our FAQ page.