food

This month we are running a 'sister' series of Dark Kitchen posts, alongside our latest issue. To begin, Fred Warren tackles one of the most controversial aspects of the modern industrial food complex, ultra processed foods (UPFs). With compost artwork by Graeme Walker.

For our final 'taster' from the new issue, no 23: Antonia Bertucci explores the sacrificial implications of Christianity and breastfeeding, and misogynistic taboos about the female body. With sporescape image by Nick Jordan.

In our fourth taster from our new issue, Dark Kitchen:, novelist Gregory Norminton serves up a deliciously dark short story about an exclusive dining club that is soon to have a taste of its own medicine. Menu illustrated by Graeme Walker.

For our first Dark Kitchen dish: Simeon Ayres and Kate Long tell a heartening tale about baking sourdough loaves for their pandemic-struck hill community in Australia. With foraging and fermentation artwork by Pascal Baudar.

Our new spring issue, an assemblage of writing and art that investigates food and food culture in times of collapse.

Introducing the second edition of 'Sheaf': Josiah Meldrum, on agroecological culture that reflects the mycelial nature of the Earth, the soil and ourselves

Final post for Dark Kitchen: plant activist Mark Watson tracks a transformative journey into the lively world of cabbage leaves and microbes, in the company of maestro fermenter, Sandor Ellix Katz.