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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!

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    Print Collector Pack | All currently in-stock print issues, including this issue. Comes with the complete digital pack for FREE. Learn more here.

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