
food


The Raw, the Cooked and the Hydrolysed
Fred Warren
12th July, 2023
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.

Make An Altar of Your Tongue
Antonia Bertucci
4th May, 2023
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.

The Lestrygonians
Gregory Norminton
1st May, 2023
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.

Bread in the Times of Plague
Kate Long and Simeon Ayres
20th April, 2023
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.

Welcome to Dark Mountain: Issue 23 – Dark Kitchen!
The Editors
17th April, 2023
Our new spring issue, an assemblage of writing and art that investigates food and food culture in times of collapse.

Bringing in the Harvest
Josiah Meldrum
16th November, 2022
Introducing the second edition of 'Sheaf': Josiah Meldrum, on agroecological culture that reflects the mycelial nature of the Earth, the soil and ourselves


This Bubbling Jar
Mark Watson
30th March, 2022
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.
