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In the September issue of Vegan Food \u0026amp; Living we have a delicious selection of \u003cstrong\u003evegan street food recipes\u003c\/strong\u003e that you can cook up from the comfort of your own home that will really set your taste buds on fire. \u003cstrong\u003eFrom veggie gyoza to Gaz Oakley’s 15-minute nasi goreng\u003c\/strong\u003e, there is plenty to tempt you into the kitchen!\u003c\/p\u003e\n\u003cp\u003eAlso this issue, we whip up an \u003cstrong\u003eItalian feast,\u003c\/strong\u003e make the most of the tastes of the \u003cstrong\u003eCaribbean\u003c\/strong\u003e and share tasty midweek recipes that are ready in 30 minutes and cheaper than a takeaway.\u003c\/p\u003e\n\u003cp\u003eThis month we also introduce our new series: \u003cstrong\u003eWomen On The Frontline Of Animal Advocacy.\u003c\/strong\u003eOver the next three months, we’ll meet some outstanding women who are defying the odds and putting their actions where their beliefs are to help change the lives of animals. This issue we meet three inspiring ladies who have set up their own remarkable sanctuaries.\u003c\/p\u003e\n\u003cp\u003eIf that’s not enough, we guide you to better health with a\u003cstrong\u003e focus on fibre:\u003c\/strong\u003e why you need it and what the best sources are, explore whether coconut oil is a miracle cure or cause for concern and check out that age-old question – can I get enough protein from a vegan diet?\u003c\/p\u003e\n\u003cp\u003ePlus we explore what cruelty-free beauty really means and how to tell if your favourite products are ticking the right boxes, travel the world’s most \u003cstrong\u003eeco-friendly cities\u003c\/strong\u003e and discover which sources of family entertainment might not actually be suitable for vegans, and what the alternatives are.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":31711554568274,"sku":"Vegan Food \u0026 Living September 2019 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Shopify_Mag_Image_4_d3617fc9-196f-47bd-b1ae-8ca5303cfbe8.png?v=1582140153"},{"product_id":"vegan-food-living-august-2019-issue","title":"Vegan Food \u0026 Living August 2019","description":"\u003cp\u003eIt’s always said that baking is a science and if you’ve never tried any vegan baking before it can seem like a daunting process – but not if you’ve got the right recipe. In the August issue of Vegan Food \u0026amp; Living we start by showing you how to make one vegan brioche dough that you can then turn into both sweet and savoury delights, perfect for an afternoon tea. You can then make your afternoon tea even more special with recipes for spiced apple and parsnip cake, speckled macarons, mini chocolate Swiss rolls and more.\u003c\/p\u003e\n\u003cp\u003eAlso this issue, we get creative in the kitchen showing you how to make your own dairy-free cheese, plus whip up incredible ice cream in flavours such as blueberry shortbread, cherry amaretto chunk and avocado lime. If you’re a fan of tofu, we mix things up a little by using it to create quiche and carrot cake.\u003c\/p\u003e\n\u003cp\u003eThere’s a lot of talk at the moment about cutting down on waste in all areas of your life, so we share 10 easy ways that you can join the fight against food waste. We also reveal how even the busiest person can slow down their lives a little and engage in a more mindful existence. Plus we turn our attention to cruelty-free beauty to discover natural ways to treat common skin complaints.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":31711554601042,"sku":"Vegan Food \u0026 Living Augsut 2019 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Shopify_Mag_Image_3_c177a5e1-b171-49fa-a639-e7ba8761e29f.png?v=1580916117"},{"product_id":"vegan-food-living-december","title":"Vegan Food \u0026 Living December 2019","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf you’re after something more exciting than a nut roast for your Christmas dinner this year, look no further than the December issue of Vegan Food \u0026amp; Living. Featuring a 50\/50 savoury wreath – half sage ‘sausagemeat’, half squash and kale colcannon – plus lots of other tasty festive recipes from spicy pulled jackfruit en croute to aubergine pilaf cake, you’ll find something to suit everyone!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlso this issue, we cook up a vegan feast using just five ingredients per course, plus we help you celebrate Hogmanay with some classic Scottish dishes. If you’re looking for gift ideas, we have an alternative gift guide that places the emphasis on experiences rather than objects, and we show you how to make your own chocolates, pickles and even skincare basics that would all make fantastic presents too.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf you’re hoping to keep the winter bugs at bay, we focus on what to eat to beat colds and flu this season, plus we reveal how to increase your energy levels and how to boost your heart health.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":31711554666578,"sku":"Vegan Food \u0026 Living December A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Shopify_Mag_Image_5_c6787d35-4569-4a53-aba6-aea985c47b3c.png?v=1582140369"},{"product_id":"vegan-food-living-july","title":"Vegan Food \u0026 Living July 2019","description":"\u003cdiv\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eThe July issue of Vegan Food \u0026amp; Living is a true celebration of outdoor eating. Packed with fresh new ideas for barbecues and picnics, your summer gatherings will be better catered for than ever before!\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"font-size: medium;\"\u003ePlus we reveal how to make tempeh at home using just 3 ingredients, take street food to the extreme with truly epic recipes and make the most of Lebanon’s best flavours. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eThis issue also has a focus on sustainability, looking at whether our avocado obsession is becoming a problem for the planet, why palm oil is so destructive, and how you can help revive our wildlife with small changes, wherever you live.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"font-size: medium;\"\u003ePlus we reveal how a vegan diet could reverse type 2 diabetes, check out the everyday superfoods that can help balance hormones and share 8 top tips for saving money this summer. \u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":31711554699346,"sku":"Vegan Food \u0026 Living July 2019 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Shopify_Mag_Image_2_765b57b6-ad92-4ee2-873f-ce7c0174ab88.png?v=1580915980"},{"product_id":"vegan-food-living-november","title":"Vegan Food \u0026 Living November 2019","description":"\u003cp\u003eThe nights are getting darker earlier, the weather has definitely taken a turn for the chillier – there’s no denying it… Christmas is on its way! To make the day itself as stress-free as possible, the key is careful planning, so this issue we get you started with a selection of delicious festive recipes, from chestnut strudels for the main event to delicious sweet treats like our no-nut gingerbread cheesecake cover star and indulgent Boxing Day brunch ideas.\u003c\/p\u003e\n\u003cp\u003eAlso this issue, Katy Beskow proves that Christmas doesn’t have to break the bank with her top tips for hosting it on a budget, plus we show you how to whip up some edible gifts that friends and family will love. Dreading those awkward conversations about veganism that inevitably come up at parties and family gatherings? We share the secret to managing them with ease.\u003c\/p\u003e\n\u003cp\u003eIf you’re really not ready to give into the festive feeling yet, we have plenty to inspire you, from tasty midweek meals you can whip up in under 30 minutes, to Italian dishes direct from the family archives.\u003c\/p\u003e\n\u003cp\u003eWe also explore how environmentally sustainable your vegan diet is, share tips on managing your blood sugar and take a look at the topic of antibiotic resistance. Plus we have the final part in our Women On the Frontline of Animal Advocacy series – this time looking at three remarkable ladies who have dedicated their lives to primates.\u003c\/p\u003e\n\u003cp\u003eFind all this and much more in the November issue of Vegan Food \u0026amp; Living.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":31711554732114,"sku":"Vegan Food \u0026 Living November 2019 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Shopify_Mag_Image_2_ac3fa6d8-0bfe-4fcb-a927-bc5e31036982.png?v=1582140254"},{"product_id":"vegan-food-living-october","title":"Vegan Food \u0026 Living October 2019","description":"\u003cp\u003eVegan cheese – the one topic that is guaranteed to evoke mixed opinions from all vegans. There’s no doubt that the vegan cheese you can buy in supermarkets has come a long way over the last few years, but many still don’t rate it highly. But have you tried making your own?\u003c\/p\u003e\n\u003cp\u003eIn the October issue of \u003cem\u003eVegan Food \u0026amp; Living\u003c\/em\u003e, we’ve got a \u003cstrong\u003eselection of cheese recipes\u003c\/strong\u003e for you to try out at home, from \u003cstrong\u003emelting mozzarella sticks\u003c\/strong\u003e to \u003cstrong\u003esmoked Cheddar\u003c\/strong\u003e and an \u003cstrong\u003eincredible blue cheese\u003c\/strong\u003ethat has to be tasted to be believed.\u003c\/p\u003e\n\u003cp\u003eAlso this issue, we put the \u003cstrong\u003eclassic mac ‘n’ cheese\u003c\/strong\u003e through its paced to create three deliciously pimped up versions, show you how to \u003cstrong\u003ecook some of high street chain Wagamama’s best vegan dishes\u003c\/strong\u003e at home and reveal \u003cstrong\u003eeasy ways to use up your food waste\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis month we’ve got part 2 in our \u003cstrong\u003eWomen on the Frontline of Animal Advocacy\u003c\/strong\u003e series, meeting three remarkable women who put their actions where their ethics are. We also hear incredible stories from people who went vegan with\u003cstrong\u003e unexpected benefits to their health\u003c\/strong\u003e and reveal \u003cstrong\u003ehow to talk about being vegan with confidence\u003c\/strong\u003e in any situation.\u003c\/p\u003e\n\u003cp\u003eFind all this and much more in the October issue of Vegan Food \u0026amp; Living.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":31711554797650,"sku":"Vegan Food \u0026 Living October A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/ShopifyMagImage_19.png?v=1611233291"},{"product_id":"walnut-issue-4","title":"Walnut Issue 4","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWe're really excited about issue 4 of Walnut. This issue is a special one because it marks a new greener era for Walnut, being the first one to be printed on 100% recycled paper and using vegetable based inks. It’s a cracking issue too, featuring an interview with Melissa Hemsley and some of her delicious recipes, plus delicious summer dishes from Toast founder Jessica Seaton. We also have a fantastic book extract from Sarah Wilson, an interview with energy medicine practitioner Jyotish Patel, plus inspiring stories about innovative food producers organic Stream Farm and Skye Sea Salt. And of course you’ll find the usual informative health articles, plus our talented columnists and lots more delicious food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eInstagram: walnut_magazine \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFacebook: @walnutmagazineuk\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","brand":"Walnut","offers":[{"title":"Default Title","offer_id":31711554830418,"sku":"Walnut Issue 4 B4","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Shopify_Mag_Image_6_8b7ca7a6-4e23-43d8-b26f-3fa30a53fa57.png?v=1581421221"},{"product_id":"walnut-issue-5","title":"Walnut Issue 5","description":"\u003cp class=\"gmail-yiv9584817213p gmail-yiv9584817213kb gmail-yiv9584817213mb\"\u003e\u003cspan style=\"font-size: medium;\"\u003eThe spring\/summer issue of Walnut, number 5 is here. In line with seasonal energy, you’ll find vibrant \u003cspan class=\"gmail-yiv9584817213kb gmail-yiv9584817213mb\"\u003erecipes that will make you want to get into the kitchen, including colourful Mediterranean dishes straight from Ibiza; plus easy, healthy and totally delicious family food, brought to you from Little Green Kitchen, the brand new book from our favourite food blog, Green Kitchen Stories.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"gmail-yiv9584817213p gmail-yiv9584817213kb gmail-yiv9584817213mb\"\u003e\u003cspan class=\"gmail-yiv9584817213kb gmail-yiv9584817213mb\" style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"gmail-yiv9584817213p gmail-yiv9584817213kb gmail-yiv9584817213mb\"\u003e\u003cspan class=\"gmail-yiv9584817213kb gmail-yiv9584817213mb\" style=\"font-size: medium;\"\u003eOur columnist Prune Harris talks to us specifically about seasonal energy, and how to make the most of the powerful energy as nature reawakens. Herbalist Sara Weyland encourages us to take a fresh look at the common herb, rosemary, sharing wisdom about its hidden depths, surprising health benefits and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"gmail-yiv9584817213p gmail-yiv9584817213kb gmail-yiv9584817213mb\"\u003e\u003cspan class=\"gmail-yiv9584817213kb gmail-yiv9584817213mb\" style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"gmail-yiv9584817213p gmail-yiv9584817213kb gmail-yiv9584817213mb\"\u003e\u003cspan class=\"gmail-yiv9584817213kb gmail-yiv9584817213mb\" style=\"font-size: medium;\"\u003eYou can also sink your teeth into our latest crop of informative health articles, and in this issue we focus on mental health problems, including Kate Garden’s fascinating insight into the root causes of depression, something that is becoming increasingly common in our society today, especially amongst young people. Kate takes us through some often-overlooked areas of health that many don’t realise are connected to depression, but need to be addressed in order to restore emotional balance and wellbeing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"gmail-yiv9584817213p gmail-yiv9584817213kb gmail-yiv9584817213mb\"\u003e\u003cspan class=\"gmail-yiv9584817213kb gmail-yiv9584817213mb\" style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"gmail-yiv9584817213p gmail-yiv9584817213kb gmail-yiv9584817213mb\"\u003e\u003cspan class=\"gmail-yiv9584817213kb gmail-yiv9584817213mb\" style=\"font-size: medium;\"\u003eAnd finally, we had a wonderful time talking to the truly inspirational Felicity Warner, founder of Soul Midwives. Felicity shares her passion and wisdom about end of life care, and why she is determined to help normalise death and bring it back into the community, so that for more of us, the end of a life can be as meaningful and wonderful as the beginning. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"gmail-yiv9584817213p gmail-yiv9584817213kb gmail-yiv9584817213mb\"\u003e\u003cspan style=\"font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Walnut","offers":[{"title":"Default Title","offer_id":31711554895954,"sku":"Walnut Issue 5 A5","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Shopify_Mag_Image_5_70e7a950-90fe-42ab-b007-98629ad3c3c8.png?v=1581420989"},{"product_id":"vegan-food-living-february","title":"Vegan Food \u0026 Living February 2020","description":"\u003ch4\u003eVegan Food \u0026amp; Living Magazine  |  One Pot Feb 2020  \u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"comment more\" data-lenght=\"500\"\u003eIn the February issue of Vegan Food \u0026amp; Living you will find 75 plant-based recipes including easy one pot meals for no-fuss comfort cooking, delicious weekend recipes to share with your friends, and pizzas you can make from scratch. Find out which products our panel thought were the best in our Vegan Food \u0026amp; Living Product Awards, learn to cook healthy midweek meals with BOSH! and get the best vegan baking hacks from Sara Kidd.\u003cbr\u003e\u003cbr\u003eRead the inspiring stories about the struggles and resolutions on the path to veganism and learn what you should be eating for a healthier gut from College of Naturopathic Medicine lecturer, Gemma Hurditch.\u003cspan class=\"morecontent\"\u003e Charlotte Willis also investigates what the vegan community can do about revert-vegans and how to react if your loved one stops being vegan\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":31935421153362,"sku":"Vegan Food \u0026 Living February A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Shopify_Mag_Image_76eb457c-de3b-49fb-972b-9c2303733939.png?v=1582121112"},{"product_id":"vegan-food-living-january-2020","title":"Vegan Food \u0026 Living January 2020","description":"\u003cp\u003eAfter the overindulgence of Christmas, we’re all ready to start the new year with a slightly healthier approach to our eating. But if you’re looking for something a little more excited than a salad to enjoy for your evening meal, we’ve got plenty to inspire in the January issue of Vegan Food \u0026amp; Living. From the mouthwatering kung pao cauliflower cover star to sweet potato koftas, lentil moussaka and bean feast chilli, you should find lots to tantalise your tastebuds.\u003c\/p\u003e\n\u003cp\u003eIf your healthy eating plan doesn’t include a trip to your local takeaway on a Friday night, we reveal that you don’t need to miss out entirely with our Chinese feast that is not only healthier than the takeaway version, but will cost you just £1 per portion too.\u003c\/p\u003e\n\u003cp\u003eDirty Vegan Matt Pritchard joins us to share his favourite comfort food recipes, and for all those who don’t like spending hours in the kitchen, we’ve got one pots that will taste great but require minimal effort.\u003c\/p\u003e\n\u003cp\u003ePlus we’ve got all your nutritional needs covered with an essential guide to nutrition for new vegans, we explore whether soya is a good choice or whether it deserves its bad reputation, plus we share the secrets to better sleep.\u003c\/p\u003e\n\u003cp\u003eIf that’s not enough, this issue also comes with a free essential guide to Veganuary. This is filled with the top 10 reasons to go (and stay) vegan, easy swaps for your former favourite products plus the best vegan buys from the supermarkets. We also give you your first seven day meal plan, show you how to whip up dinners with just 5 ingredients and inspire you with £1 meals for one.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":31935421415506,"sku":"Vegan Food \u0026 Living January 2020 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Shopify_Mag_Image_1_66963407-5d79-427e-bf17-fd53c5dd7505.png?v=1582139882"},{"product_id":"vegan-food-living-april-2020","title":"Vegan Food \u0026 Living April 2020","description":"\u003cp\u003eBeing in the midst of one of the strangest times any of us have ever lived through, it feels even more important to focus on the good things that are happening right now. And with Easter just around the corner and spring finally starting to show signs of being with us, this is one thing we can certainly celebrate.\u003c\/p\u003e\n\u003cp\u003eWhether that’s as simple as appreciating the spring bulbs brightening up our gardens, or making batches of indulgent Easter eggs while we find ourselves spending more time at home, it’s important that we make even more of an effort to bring small, simple moments of joy to our lives every single day.\u003c\/p\u003e\n\u003cp\u003eSo in the April issue of Vegan Food \u0026amp; Living, we’ve got plenty of delicious sweet treats to entice you into the kitchen to get baking. From our cover star chocolate egg filled with aquafaba mini meringues, to Simnel swirl cake and egg-shaped teacakes, we’ve got plenty for you to practice new skills.\u003c\/p\u003e\n\u003cp\u003eWe’ve also got a section dedicated to helping you create the perfect Easter lunch, with recipes for stunning centerpieces including ‘fish’ pie and Easter rainbow pie, and sumptuous sides such as sesame, paprika and seaweed Jersey Royal skewers\u003c\/p\u003e\n\u003cp\u003eThis issue, we’re also looking towards Earth Day (22 April), as Max La Manna shares his top tips for cutting down on your food waste, while ProVeg join us to debunk some of the most common environmental concerns when it comes to veganism. Never again will you be stuck for an answer when asked the question ‘Doesn’t all the soy milk that vegans drink cause deforestation?’\u003c\/p\u003e\n\u003cp\u003ePlus we reveal how you can thrive if you need to follow both a vegan and gluten-free diet, discuss whether or not you should be taking supplements, share three ways to get creative with jackfruit and cook up some tasty dishes using just 5 ingredients.\u003c\/p\u003e\n\u003cp\u003eFind all this and much more in the April issue of Vegan Food \u0026amp; Living.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":32081778835538,"sku":"Vegan Food \u0026 Living April 2020 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/ShopifyMagImage_18.png?v=1611233360"},{"product_id":"vegan-food-living-march-2020","title":"Vegan Food \u0026 Living March 2020","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eHave pizza, pasta and risotto always been up there on your comfort food favourites, but you’ve never found vegan versions that quite compare? You’re in for a real treat with the March issue of Vegan Food \u0026amp; Living, which is packed with recipes such as squash and pearl barley risotto, classic carbonara, mushroom and spinach calzone, and our stunning cover star, pizza rolls filled with Bolognese.\u003c\/p\u003e\n\u003cp\u003eAlso this issue, we cook up a Japanese feast with Masterchef winner Tim Anderson and help you to cook the perfect Sunday lunch, complete with recipes for lentil Wellington, cauliflower cheese and Yorkshire puddings!\u003c\/p\u003e\n\u003cp\u003eIf that’s not enough, we explore how environmentally friendly faux fur is, show you how to make your house more eco aware and sustainable, and share ways to take your veganism beyond your plate for anyone who took part in Veganuary this year.\u003c\/p\u003e\n\u003cp\u003eFor those interested in nutrition, you can brush up on the health benefits of seeds, discover why we need minerals and which ones we should focus on, plus whip up some tasty gut-healing kvass recipes. Get all this and much more in the March issue of Vegan Food \u0026amp; Living.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":32091075706962,"sku":"Vegan Food \u0026 Living March 2020 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/ShopifyMagImage_23.png?v=1611233364"},{"product_id":"vegan-food-living-may-2020-issue","title":"Vegan Food \u0026 Living May 2020 Issue","description":"\u003cp\u003e\u003cspan\u003eWhen it's not possible to get to your favourite takeaway or restaurant, don't despair - we've got a whole range of delicious fast vegan recipes waiting for you to cook from the comfort of your own kitchen. Plus as an added bonus they're generally healthier versions too! Try everything from Leon's infamous jackwings to baked doughnuts, bhaji burgers, meatball sub and Gaz Oakley's Five Spice Mushroom Spring Rolls.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAlso this issue we share the winners of our VFL 2020 Reader Awards, so you can find out which blog, cookbook and podcast you should be checking out to keep yourself entertained.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"morecontent\"\u003e\u003cspan\u003e\u003cbr\u003eWe also teach you how to make your own vegan pastry. Great British Bake Off's Priya O'Shea shows us how to cook a traditional Indian thali and we help you take your food photography skills to the next level.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":32186503069778,"sku":"Vegan Food \u0026 Living May 2020 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/VFLM1.png?v=1611233428"},{"product_id":"vegan-food-living-june-2020","title":"Vegan Food \u0026 Living June 2020","description":"\u003cp\u003e\u003cstrong\u003eVegan Food and Living magazine\u003c\/strong\u003e is Britains best-selling and multi-award winning vegan magazine dedicated to celebrating delicious ethical eating.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eBecoming a vegan doesn’t mean giving up scrumptious meals, as \u003cstrong\u003eVegan Food and Living\u003c\/strong\u003e proves every month! Vegan dishes focus much more on delivering delicious flavours whilst still providing the nutrients the body requires.\u003c\/p\u003e\n\u003cspan class=\"morecontent\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cp\u003e\u003cstrong\u003eVegan Food and Living magazine\u003c\/strong\u003e is brimming with 75 mouth-watering plant-based recipes every month ranging from seasonal specialities to time-limited quick recipes and even foolproof baked treats - you’ll never be stuck for inspiration!\u003c\/p\u003e\n\u003cspan class=\"morecontent\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cp\u003e\u003cstrong\u003eVegan Food and Living magazine is a delicious approach to ethical eating!V\u003c\/strong\u003e\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":32363828740178,"sku":"Vegan Food \u0026 Living June 2020 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/VFLJune2020.png?v=1611233460"},{"product_id":"vegan-food-living-july-2020","title":"Vegan Food \u0026 Living July 2020","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eSpent more of your time baking vegan treats recently? Want to learn how to go from baking delicious basics like Victoria sponge to experimenting with aquafaba to create vegan meringue? The July issue of Vegan Food \u0026amp; Living is just what you need. From vegan blondies to the Pimm's pavlova cover, you’ll never be stuck for baking ideas again!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eAlso in this issue we show you how to turn your vegetable waste into delicious dips, whip up a meal in under 30 minutes and share tasty meals for one if you’re the only vegan in the house. We also look at why veganism is also a human rights issue, find out how being vegan is good for wildlife and share 10 ways to embrace the Joy Of Missing Out.\u003c\/span\u003e\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":32588692193362,"sku":"Vegan Food \u0026 Living July 2020 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/ShopifyMagImage_55.png?v=1611233480"},{"product_id":"vegan-food-living-august-2020","title":"Vegan Food \u0026 Living August 2020","description":"\u003cp\u003eAre you making the most of warm days this summer by heading outside for a picnic? Bored of your usual picnic food? We're on hand this issue to inspire with delicious vegan recipes for everything from pesto kale and rice wrap on the cover to tomato tarte tatin, curried potato salad and even a classic vegan cream tea.\u003c\/p\u003e\n\u003cp\u003eAlso this issue, we reveal how to cook up a Thai feast with just 7 ingredients, create curries in under 30 minutes and give classic Chinese dishes a vegan makeover.\u003c\/p\u003e\n\u003cp\u003ePlus we look at eco anxiety - exploring what it is and how to cope with it; reveal how to grow your own veg, no matter how much space you have; and where to buy the best vegan sneakers.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":32686029897810,"sku":"Vegan Food \u0026 Living August 2020 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/VFLAug20Cover-2.png?v=1611233529"},{"product_id":"vegan-food-living-november-2020","title":"Vegan Food \u0026 Living November 2020","description":"\u003cdiv class=\"layout l-excerpt full-width\"\u003e\n\u003cdiv class=\"fixed-width\"\u003e\n\u003ch4\u003eWe may not quite know what Christmas is going to look like yet this year, but one thing we do have control of is all the delicious vegan food that we plan to fill it with!\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"layout l-text full-width\"\u003e\n\u003cdiv class=\"tapered\"\u003e\n\u003cp\u003eThe key to a stress-free festive period is planning, so we’re getting things started early by featuring a host of unmissable festive treats in our November issue of Vegan Food \u0026amp; Living.\u003c\/p\u003e\n\u003cp\u003eFrom our fun and fabulous gingerbread trifle cover star, to Christmas lunch centrepieces that will impress even the biggest vegan-skeptic, and sumptuous sides that add the perfect finishing touch, we’ve got plenty to give you that festive feeling.\u003c\/p\u003e\n\u003cp\u003eAlso this issue, we show you how to make your own preserves and chocolates to give as gifts, whip up some Christmas cocktails and share what to bake instead of a traditional Christmas pudding.\u003c\/p\u003e\n\u003cp\u003eIf you’re resolutely refusing to think about Christmas just yet, we’ve still got plenty to interest you this month. We whip up a brunch extravaganza with no tofu in sight, share some warming autumn one-pot wonders, and get creative with vegan street food you can cook at home.\u003c\/p\u003e\n\u003cp\u003eFinally, we help you give yourself some tlc with 10-minute self-care tips, explore how you can be a bit more creative with sharing the vegan message this World Vegan Month, and reveal natural anti-ageing tips for your skin.\u003c\/p\u003e\n\u003cp\u003eGet all this and much more in the November issue of Vegan Food \u0026amp; Living.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":32981002125394,"sku":"Vegan Food \u0026 Living November 2020 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/ShopifyMagImage-2020-10-14T114921.615.png?v=1611233631"},{"product_id":"vegan-food-living-december-2020","title":"Vegan Food \u0026 Living December 2020","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe’re still not quite sure what Christmas will look like this year, but it’s bound to be a little different. So we’re encouraging everyone to celebrate this break from tradition and go one step further by leaving the cruelty off the dinner table and embracing a vegan Christmas for all the family.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the December issue of Vegan Food \u0026amp; Living, we’ve got plenty of delicious main dishes that will make you wonder why you ever chose turkey in the first place, from individual lentil Wellington crackers to mushroom tempeh nut-roast, and we’ve even got a turkey-less roast for those who can’t do without their meat alternative.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTo finish off the Christmas Day feast in style, we’ve got plenty of delicious desserts, from Yule log and Gingerbread marmalade Christmas pudding, to pecan pie and vegan pavlova.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOnce Christmas Day is over, we don’t believe the celebrations should end, so we also encourage you to start a new tradition on Boxing Day with our Boxing Day Curry Club recipes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor small socially-distanced gatherings, we’ve got the perfect punch recipes and New Year’s Eve nibbles, and we make the most of the season’s favourite vegetable in our focus on Brussels sprouts.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlso this issue, we take a look at vitamin A – the essential vitamin that’s rarely given much attention, reveal the benefits of adopting rather than buying animal companions, and explore which hidden additives may be lurking in our food.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf that’s not enough, this issue also comes with your exclusive 2021 Vegan Food \u0026amp; Living Climate Change Calendar, brought to you in partnership with Ecotricity. As well as featuring some absolutely stunning photography, every month we’ll inspire you to make a small change to join the fight against Climate Change. We hope you love it as much as we do.\u003c\/p\u003e","brand":"Vegan Food \u0026 Living","offers":[{"title":"Default Title","offer_id":37578418913469,"sku":"Vegan Food \u0026 Living December 2020 A6","price":3.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/veganfoodandlivingissuedecember2020cover.png?v=1611233691"},{"product_id":"tonic-volume-1","title":"Tonic Volume 1","description":"\u003cdiv class=\"\" data-mce-fragment=\"1\"\u003e\u003cb class=\"\" data-mce-fragment=\"1\"\u003e\u003cspan face=\"NeueHaasUnicaPro-Regular\" style=\"font-family: NeueHaasUnicaPro-Regular;\" data-mce-fragment=\"1\"\u003eA much needed Tonic \u003c\/span\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"\" data-mce-fragment=\"1\"\u003e\u003cspan face=\"NeueHaasUnicaPro-Regular\" style=\"font-family: NeueHaasUnicaPro-Regular;\" data-mce-fragment=\"1\"\u003eIt’s a heady cocktail of drink, travel and adventure. Imbibe author Claire Dodd sips vodou rum in a Haitian temple. Spectator contributor Henry Jeffreys navigates Lebanon’s sectarian thoroughfares in search of historic cellars, Times writer Juliet Rix indulges in \u003ci class=\"\" data-mce-fragment=\"1\"\u003esoju\u003c\/i\u003e a North Korean acorn spirit that makes East and West dance as one. \u003cb class=\"\" data-mce-fragment=\"1\"\u003eTonic\u003c\/b\u003e is a brand new biannual drink and travel magazine. This 144-page journal is packed with long-form evergreen stories and beautiful images from the world-over. Tonic’s highly collectable first issue will leave you thirsty for more. \u003c\/span\u003e\u003c\/div\u003e","brand":"Tonic","offers":[{"title":"Caine cover","offer_id":37894343786685,"sku":"Tonic Volume 1 Caine cover F2","price":8.0,"currency_code":"GBP","in_stock":true},{"title":"Diana cover","offer_id":37894343819453,"sku":"Tonic Volume 1 Diana cover F2","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/TonicmagVolume1DianaRosscover.jpg?v=1614620462"},{"product_id":"the-maverick-guide-spring-2021","title":"The Maverick Guide: Spring 2021","description":"\u003cp\u003eSay hello to the very first issue of the new quarterly magazine, The Maverick Guide. Started in 2019, The Maverick Guide is an indie publisher all about good food, travel, culture and artisanal communities up and down the UK.\u003c\/p\u003e\n\u003cp\u003eThe Spring 2021 issue looks at marvellous places for a UK staycation, from the Cotswolds and Bruton in Somerset to self-catering cottages in Cornwall. There's an interview with Chris Onions from The Old Dairy Kitchen, accompanied by mouth-watering seasonal recipes. They dive into the folkloric history of fairies and the foxglove, and explore 'cottagecore,' the simple life aesthetic involving meadows, and paisley dresses blowing in the breeze.\u003c\/p\u003e\n\u003cp\u003eYou'll also find food photographer Aimee Twigger, quirky ceramicist, Jo Brimble, South West spas to visit and houseplant healthcare.\u003c\/p\u003e\n\u003cp\u003eBeautifully designed and curated.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/maverick.guide\/?hl=en\" title=\"Maverick Guide Instagram\"\u003e@maverick.guide\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/maverick.food\/?hl=en\" title=\"Maverick Guide Food Instagram\"\u003e@maverick.food\u003c\/a\u003e\u003c\/p\u003e","brand":"The Maverick Guide","offers":[{"title":"Default Title","offer_id":39564127764669,"sku":"The Maverick Guide: Spring 2021 H3","price":9.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/MaverickMagazineIssue1cover.jpg?v=1618245643"},{"product_id":"courier-work-better-live-smarter-be-happier","title":"Courier: Work Better. 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Discover how inspiring people from Berlin to Bali and everywhere in between are finding purpose and happiness in their work – and how you can, too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eInside, you'll find profiles of people and their businesses from around the world, sections on fashion, retail, homewares, media and food \u0026amp; drink, and advice on the whole process of starting something new, from landing the big idea, to creating a culture and boosting productivity. \u003c\/span\u003e\u003c\/p\u003e","brand":"Gestalten","offers":[{"title":"Default Title","offer_id":39701141455037,"sku":"Courier work Better. Live Smarter. Be Happier. 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Issue 08 takes you to Lima, Peru.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003eIn this issue:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\" data-rte-list=\"default\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003eVisit nighttime street carts slinging \u003cem data-mce-fragment=\"1\"\u003eanticuchos\u003c\/em\u003e, sizzling beef heart skewers with roots in Quechua tradition and sixteenth century slavery\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003eLearn the history and traditional production of Pisco and the Pisco Sour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003eThe divine origins of the colorful dessert known as Turrón de Doña Pepa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003eLima's founding fathers of punk rock\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003eA discussion with Chef Virgilio Martínez about Peruvian food research and the philosophy behind his altitude-inspired menu\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca title=\"Fare Magazine Instagram\" href=\"https:\/\/www.instagram.com\/faremag\/\"\u003e@faremag\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Fare Magazine on Pics \u0026amp; Ink\" href=\"https:\/\/picsandink.com\/collections\/fare\"\u003eBrowse all our issues of \u003cem\u003eFare\u003c\/em\u003e here!\u003c\/a\u003e\u003c\/p\u003e","brand":"Fare","offers":[{"title":"Default Title","offer_id":39724753715389,"sku":"Fare Issue 08: Lima K3","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/FareMagIssue08LimaonPicsandInk.jpg?v=1621338229"},{"product_id":"fare-issue-03-charleston-sc","title":"Fare Issue 03: Charleston, SC","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eEach issue of this biannual mag brings a different different city to life, exploring the culture through its food, history and community. With many local writers, photographers and illustrators, you are immersed in the sights, sounds, smells and creative spirit of each city. Issue 01 takes you to Istanbul.\u003c\/p\u003e\n\u003cp\u003e\"The depth and complexity of Charleston's cuisine tells the story of the American South: a long journey, heavy with contradictions and contrasts. Charleston is one of the country's oldest and best preserved cities - the site of major turning points in United States history, and the seat of a culinary renaissance.\"\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/faremag\/\" title=\"Fare Magazine Instagram\"\u003e@faremag\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/picsandink.com\/collections\/fare\" title=\"Fare Magazine Collection\"\u003eBrowse all our issues of Fare here!\u003c\/a\u003e\u003c\/p\u003e","brand":"Fare","offers":[{"title":"Default Title","offer_id":39731572080829,"sku":"Fare Issue 03: Charleston, SC K4","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/FareIssue03CharlestonSCTravelandCulturemagfrontcover.jpg?v=1620297629"},{"product_id":"eaten-no-11-the-tropics","title":"Eaten No.11 The Tropics","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is filled with \"a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEATEN No. 11: The Tropics features a vibrant array of enlightening gastronomic stories from around the world, including the spiritual tonic of West Africa,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e the trials and tribulations of a coconut-worshipping nudist cult, the anti-slavery 'free-produce movement' of 1791 and the pineapple growing houses of 18th century British aristocrats to name but a few.\u003c\/span\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":39963200618685,"sku":"Eaten No.11 The Tropics F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/EatenfoodhistorymagazineIssue11onthePics_Inkmagshelf.jpg?v=1623068433"},{"product_id":"luncheon-no-11","title":"LUNCHEON no. 11","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLUNCHEON is a free spirited biannual magazine blending art, fashion and food.  Each issue is structured like a menu, with mini apertifs and long lunch style conversations with artists, writers, photographers and chefs across all generations, sharing their views and insights on life, art and food. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIssue no. 11 features Lebanese artist, Nabil Nahas, \u003cmeta charset=\"utf-8\"\u003eGerman artist, \u003cmeta charset=\"utf-8\"\u003eMarkus Lüpertz and photographers, Earlie Hudnall Jr. and Rahim Fortune.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThere are three covers to choose from!\u003cbr\u003e \u003cbr\u003e1. The 1970s Tomi Ungerer illustration\u003cbr\u003e\u003cbr\u003e2. Photo by Nadine Ijewere, tyled by Nathan Klein from their photo story 'Materials, Matter and Minerals'\u003c\/p\u003e\n\u003cp\u003e3. Photo by Paolo Roversi of artist, June Leaf's teapot\u003c\/p\u003e","brand":"Luncheon","offers":[{"title":"Illustration","offer_id":40166257098941,"sku":"BM LUNCHEON no.11 Ungerer FR7","price":18.0,"currency_code":"GBP","in_stock":false},{"title":"Fashion","offer_id":40166257131709,"sku":"BM LUNCHEON no.11 Ijawere FR7","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"Teapot","offer_id":40166257164477,"sku":"BM LUNCHEON no.11 Roversi FR7","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Luncheon-Mag-Issue-11-cover-Tomi-Ungerer.jpg?v=1625582818"},{"product_id":"fare-issue-09-kampala","title":"Fare Issue 09: Kampala","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eEach issue of this biannual mag brings a different different city to life, exploring the culture through its food, history and community. With many local writers, photographers and illustrators, you are immersed in the sights, sounds, smells and creative spirit of each city. Issue 09 takes you to the beating heart of Uganda, Kampala.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eIn this issue:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eThe home kitchens, street food carts and unassuming eateries that have the best food in the city\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eKampala locals show you the sights, sounds and smells that make Kampala what it is, from the Ggaba beaches to the nonstop nightlife \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eThe beloved street food snack, 'the Rolex,' national dish, 'matooke' and the history of the South-East Asian and Indian influences on Ugandan fare.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eA conversation with George the Poet, a Londoner from a Ugandan household, on his connection to Kampala\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eThe Congolese community of expats and refugees and their influence on and experience of the city. \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThe soulful music of the Afrigo band and the 'boda boda' motorcycle taxis\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/faremag\/\" title=\"Fare Magazine Instagram\"\u003e@faremag\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/picsandink.com\/collections\/fare\" title=\"Fare Magazine on Pics \u0026amp; Ink\"\u003eBrowse all our issues of \u003cem\u003eFare\u003c\/em\u003e here!\u003c\/a\u003e\u003c\/p\u003e","brand":"Fare","offers":[{"title":"Default Title","offer_id":40266346922173,"sku":"Fare Issue 09: Kampala K3","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Fare-Magazine-Kampala-Front-cover.jpg?v=1626884469"},{"product_id":"tonic-volume-2","title":"Tonic Volume 2","description":"\u003cp\u003eTonic is a biannual drink and travel magazine bringing you the culture of and the history behind drinks from around the world. \u003c\/p\u003e\n\u003cp\u003eInside issue 2, you'll find the Cuban Masters of Rum, and why they are 'revered as gods,' how King Charles II put Irish whiskey on the map, the historical origins of 'dutch courage,' Spain's kosher wine and Colombia's ancient Chicha beer and its 500 year history of colonisation and resistance.\u003c\/p\u003e\n\u003cp\u003eAll this and much more in issue 2.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Tonic interview on the We Heart Print Blog\" href=\"https:\/\/picsandink.com\/blogs\/news\/meet-the-mag-tonic\"\u003e\u003cstrong\u003eRead our interview with Tonic Mag here. \u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"\"\u003e\n\u003cb data-mce-fragment=\"1\" class=\"\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-family: NeueHaasUnicaPro-Regular;\" face=\"NeueHaasUnicaPro-Regular\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e","brand":"Tonic","offers":[{"title":"Default Title","offer_id":40876820365501,"sku":"Tonic Volume 2 F2","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Tonic-Magazine-2-cover.jpg?v=1634119534"},{"product_id":"eaten-no-12-party","title":"Eaten No.12 Party","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is filled with \"a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEATEN No. 12 celebrates the party in all its many forms. From the Australian Women's Weekly Birthday Cake book which has been a cult favourite in Australasia since the 1970s to tales of Salvador Dali's surrealist dinner parties with bottle fed baby lions and fish served in stilettos. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThere's an early history of pizza, Cairo in the roaring 20s and the truth and legend of the making of champagne. All this and much more in issue 12!\u003c\/span\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":40876844777661,"sku":"Eaten No.12 Party F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-12-party-cover.jpg?v=1634120568"},{"product_id":"tres-journal-issue-1","title":"TRES Journal Issue 1","description":"\u003cp\u003eTRES Journal is a new mag which explores creativity through art and through food. The makers of TRES are three Brazilian\/Swedish siblings: a photographer, a chef and a writer, Felipe, Bia and Anna.\u003c\/p\u003e\n\u003cp\u003eIn issue 1, they explore abstract expressionism through experiments with words, photos and recipes, playing around with 'Automatism, Colour Field, Movement and Contemplation in the four chapters of the issue. \u003c\/p\u003e\n\u003cp\u003eTRES has the hint of a (beautiful) research journal, with creative experimentation and discovery at its heart. Felipe's photography is fantastic and we love the playful multidisciplinary approach.\u003c\/p\u003e","brand":"TRES Journal","offers":[{"title":"Default Title","offer_id":42201679757528,"sku":"TRES Journal Issue 1 G1","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Tres-Journal-Issue-1-cover.jpg?v=1638267810"},{"product_id":"eaten-no-13-breakfast","title":"Eaten No.13 Breakfast","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is filled with \"a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEATEN No. 13: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBreakfast is full of a veritable buffet of stories to help you start your day, from the evolution of a perfect hangover cure to the invention of the All-American breakfast to the udder-chaos of a milk promotional campaign gone wrong. \u003c\/span\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":42496938311896,"sku":"Eaten No.13 Breakfast F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-13-Breakfast-cover.jpg?v=1644516363"},{"product_id":"lunch-lady-issue-26","title":"Lunch Lady Issue 26","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLunch Lady is the bright and beautifully designed Australian mag about food and family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMainly aimed at parents with young children, there are fun activities for the kids (in this issue: birdwatching, playing with pasta and finger puppets) as well as musings on parenting, health and inspiring stories. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn issue 26, they discuss 'the invisible load,' have a conversation on co-parenting with your friends, and speak to Rebecca Rose about optimism, determination and raising a family while living with a terminal illness.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach issue is also full of recipes for the family and some just for the parents.\u003c\/span\u003e\u003c\/p\u003e","brand":"Lunch Lady","offers":[{"title":"Default Title","offer_id":42781249437912,"sku":"RA Lunchlady Issue 26 A7","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Lunchlady-Magazine-26-cover.jpg?v=1650623273"},{"product_id":"tonic-volume-3","title":"Tonic Volume 3","description":"\u003cp\u003eTonic is a biannual drink and travel magazine bringing you the culture of and the history behind drinks from around the world. \u003c\/p\u003e\n\u003cp\u003eInside issue 3, a former British Ambassador to Moscow shares his experience of diplomacy over cocktails, they discover the origins of 'gin in a tin' and revel in the sounds and tastes of the Trinidad Carnival as well as visiting ice wine vineyards in Canada, a distillery in Cambodia and the home of limoncello. \u003c\/p\u003e\n\u003cp\u003ePlus, a personal story of 'queering beer,' memories of the Faversham Shepherd's Neame brewery and the pleasing history of sabrage (the slicing open of a champagne bottle with a sword).\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Tonic interview on the We Heart Print Blog\" href=\"https:\/\/picsandink.com\/blogs\/news\/meet-the-mag-tonic\"\u003e\u003cstrong\u003eRead our interview with Tonic Mag here. \u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"\"\u003e\u003cb data-mce-fragment=\"1\" class=\"\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-family: NeueHaasUnicaPro-Regular;\" face=\"NeueHaasUnicaPro-Regular\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/div\u003e","brand":"Tonic","offers":[{"title":"Default Title","offer_id":42825216229592,"sku":"Tonic Volume 3 F2","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Tonic-Magazine-Volume-3-cover.jpg?v=1651748450"},{"product_id":"whetstone-volume-9","title":"Whetstone Volume 9","description":"\u003cp\u003eWhetstone is a quarterly mag all about food origins, culture and culinary anthropology.\u003c\/p\u003e\n\u003cp\u003eVolume 9 Spring 2022\u003c\/p\u003e\n\u003cp\u003eThis issue explores the indigenous roots of some of our best loved foods and the effects of shifting borders and colonisers. \u003c\/p\u003e\n\u003cp\u003eInside you'll find the origins of sumac and their role in its modern uses, the ancient olive groves of Turkey, the surprisingly tender practices of reindeer herding in Finnmark and how 'curry powder' became synonymous with Indian cuisine and ubiquitous in our kitchen cupboards.\u003c\/p\u003e","brand":"Whetstone","offers":[{"title":"Default Title","offer_id":42874588201176,"sku":"Whetstone Volume 9 H3","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Whetstone-Magazine-Issue-9-cover.jpg?v=1652870424"},{"product_id":"wildflower-issue-10","title":"Wildflower Issue 10","description":"\u003cp\u003eWildflower is a biannual magazine, started by Zoe Levey in 2018.  It's a traditional interiors and lifestyle magazine, which also combines an element of other feel-good topics on nice matte pages. In Wildflower, you can read about Interiors, Gardening, Wellness, Beauty, Fashion, Food and Travel. The name ‘Wildflower’ represents a shared sensibility of all things beautiful and natural.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Summer 2022 issue celebrates parties and picnics, with plenty of recipes, garden ideas and things to buy to make the best of British summertime. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Wildflower","offers":[{"title":"Default Title","offer_id":42887907934424,"sku":"Wildflower Issue 10 H6","price":6.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Wildflower-Magazine-10-cover.jpg?v=1653303893"},{"product_id":"lunch-lady-issue-27","title":"Lunch Lady Issue 27","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLunch Lady is the bright and beautifully designed Australian mag about food and family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMainly aimed at parents with young children, there are fun activities for the kids (in this issue: birdwatching, playing with pasta and finger puppets) as well as musings on parenting, health and inspiring stories. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn issue 26, make an apple house, discover the wonderful world of funghi and introduce kids to whittling. Plus social justice parenting, reconnecting with nature and lunches from around the world. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach issue is also full of recipes for the family and some just for the parents. In this issue? Samosas, dhal and naan for kids, crustless quiche and one-bowl apple muffins. \u003c\/span\u003e\u003c\/p\u003e","brand":"Lunch Lady","offers":[{"title":"Default Title","offer_id":43079812088024,"sku":"RA Lunch Lady Issue 27 A7","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Lunch-Lady-issue-27-cover.jpg?v=1658227063"},{"product_id":"digest-9","title":"Digest #9","description":"\u003cp\u003eA quarterly print magazine from the USA devoted to \"egalitarian eating.\" Expect unpretentious writing with tales of food that connects us.  Small but mighty, \u003cem\u003eDigest\u003c\/em\u003e is a joyful romp through the world of food.\u003c\/p\u003e\n\u003cp\u003eIssue 9 is the summer 2022 issue and features the incredible story of Karen Washington who has done more to boost the black farming community in New York state than any other figure. Plus, an homage to Arby's, the huge but increasingly 'uncool' restauarant chain in the US, the joys of foraging for berries, the perfect berry galette recipe and Ayurvedic recipes for the end of summer. \u003c\/p\u003e\n\u003cp\u003eInstagram: \u003ca href=\"https:\/\/www.instagram.com\/digestmag_\/\"\u003edigestmag_\u003c\/a\u003e\u003c\/p\u003e","brand":"Digest","offers":[{"title":"Default Title","offer_id":43286266675416,"sku":"Digest #9 F2","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Digest-food-magazine-9-summer.jpg?v=1663174783"},{"product_id":"eaten-no-14-processed","title":"Eaten No.14 Processed","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is filled with \"a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 14: Processed includes all the calories, transfats, and knowledge you need to get in the groove, from tales of junk food diplomacy to the saga of sourdough in Jewish China and the enduring turmoil of the Oleo Wars.\u003c\/p\u003e\n\u003cp class=\"\"\u003eCONTRIBUTORS include… \u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003e        Nawal Nasrallah \u003c\/strong\u003eon the long lost flavors of Middle Eastern fish sauce\u003cbr\u003e     \u003cstrong\u003e   James Mielke\u003c\/strong\u003e on the life and times of the real Chef Boy-ar-dee\u003cbr\u003e        \u003cstrong\u003eYesica Balderrama\u003c\/strong\u003e on the magic of Maruchan in Mexico\u003cbr\u003e        \u003cstrong\u003eSohel Sarkar\u003c\/strong\u003e on the unlikely rise of soy nuggets in India\u003cbr\u003e        ...and more!\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43429889212632,"sku":"Eaten No.14 Processed F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-14-Processed-cover.jpg?v=1666272309"},{"product_id":"eaten-no-15-salty","title":"Eaten No.15 Salty","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is filled with \"a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 15: Salty is keeping things savory for the autumn and includes stories on everything from the life and times of MSG to the fight over the real feta to the relationship between salt and empire in India.\u003c\/p\u003e\n\u003cp id=\"yui_3_17_2_1_1666272232110_604\" class=\"\"\u003eCONTRIBUTORS include… \u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003e        Jonathan Feakins \u003c\/strong\u003eon the global saga of turtle soup\u003cbr\u003e     \u003cstrong\u003e   Rashmi Narayan\u003c\/strong\u003e on the fiery rise of Tabasco sauce\u003cbr\u003e        \u003cstrong\u003eZeb Larson\u003c\/strong\u003e on the real history of Biltong\u003cbr\u003e        \u003cstrong\u003eSharon Hunt\u003c\/strong\u003e on centuries of life in the land of cod\u003cbr\u003e        ...and more!\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43429899960536,"sku":"Eaten No.15 Salty F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-15-Salty-issue-cover.jpg?v=1666272596"},{"product_id":"eaten-no-3-rare","title":"Eaten No.3 Rare","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is filled with \"a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 3: Rare showcases the unique and the unusual from kitchens' past, from the near disappearance of a striking American pepper to the saga of the priceless pearl pickles of Australia and the origins of Belgium's best (and rarest) beef. (Summer\/Autumn 2018)\u003c\/p\u003e\n\u003cp class=\"\"\u003eCONTRIBUTORS\u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003e        Laurel Randolph\u003c\/strong\u003e on the Fine Wines of Los Angeles\u003cbr\u003e        \u003cstrong\u003eDeclan Henesey\u003c\/strong\u003e on Eating the Exotic in Victorian England\u003cbr\u003e        \u003cstrong\u003eMaite Gomez-Rejón\u003c\/strong\u003e on Mexico's First Female Cookbook Author\u003cbr\u003e      \u003cstrong\u003e  Victoria Flexner\u003c\/strong\u003e on Grains of Paradise in the Medieval World\u003cbr\u003e        ...and more!\u003cem\u003eThis price includes shipping worldwide! \u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003ca href=\"https:\/\/picsandink.com\/products\/eaten-no-13-breakfast\"\u003e\u003cstrong\u003eEaten No. 13 Breakfast\u003c\/strong\u003e\u003c\/a\u003e was sent out on the Good Life stream of our Free Range Mag subscriptions. \u003cstrong\u003e\u003ca href=\"https:\/\/subscribe.freerangemags.com\/\" title=\"Free Range Mags\"\u003eFind out more about Free Range Mags here.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43446166061272,"sku":"Eaten No.3 Rare F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-No-3-Rare-Cover.jpg?v=1666696557"},{"product_id":"eaten-no-5-surf-and-turf","title":"Eaten No.5 Surf \u0026 Turf","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is filled with \"a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 5: Surf \u0026amp; Turf showcases the fruits of the seas and soils of years past, from the fight over muskrat eating in Michigan to the saga of a surfer’s cocktail and the foods of survival in the Antarctic. (Spring\/Summer 2019).\u003c\/p\u003e\n\u003cp class=\"\"\u003eCONTRIBUTORS include\u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003eKara Elder\u003c\/strong\u003e on the Rise and Fall of Fluid Beef\u003cbr\u003e\u003cstrong\u003eJames Edward Malin\u003c\/strong\u003e on the Twisted Linguistics of the Jewish Delicatessen and Appetizing Store\u003cbr\u003e\u003cstrong\u003eIrina Groushevaia\u003c\/strong\u003e on the Very American Origins of Surf ‘n’ Turf\u003cbr\u003e        ...and more!\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003ca href=\"https:\/\/picsandink.com\/products\/eaten-no-13-breakfast\"\u003e\u003cstrong\u003eEaten No. 13 Breakfast\u003c\/strong\u003e\u003c\/a\u003e was sent out on the Good Life stream of our Free Range Mag subscriptions. \u003cstrong\u003e\u003ca href=\"https:\/\/subscribe.freerangemags.com\/\" title=\"Free Range Mags\"\u003eFind out more about Free Range Mags here.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43446179070168,"sku":"Eaten No.5 Surf \u0026 Turf F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-5-Surf-and-Turf-cover.jpg?v=1666696802"},{"product_id":"eaten-no-9-fire-ice","title":"Eaten No.9 Fire \u0026 Ice","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is filled with \"a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 9: Fire and Ice features the hottest historical essays on the coolest moments of our culinary past, covering everything from the ice queens of the Caribbean to the piquant path of the piri-piri pepper and more. (Autumn 2020)\u003c\/p\u003e\n\u003cp class=\"\"\u003eCONTRIBUTORS include… \u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003e        Darra Goldstein\u003c\/strong\u003e on the salt of the White Sea\u003cbr\u003e        \u003cstrong\u003eNanna Rögnvaldardóttir\u003c\/strong\u003e on fueling the Icelandic kitchen\u003cbr\u003e        \u003cstrong\u003eStephanie Ganz\u003c\/strong\u003e on the origins of flaming cheese\u003cbr\u003e        \u003cstrong\u003eMaria Steinberg\u003c\/strong\u003e on dirty ice cream in the Philippines\u003cbr\u003e        ...and more!\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003ca href=\"https:\/\/picsandink.com\/products\/eaten-no-13-breakfast\"\u003e\u003cstrong\u003eEaten No. 13 Breakfast\u003c\/strong\u003e\u003c\/a\u003e was sent out on the Good Life stream of our Free Range Mag subscriptions. \u003cstrong\u003e\u003ca href=\"https:\/\/subscribe.freerangemags.com\/\" title=\"Free Range Mags\"\u003eFind out more about Free Range Mags here.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43446213804248,"sku":"Eaten No.9 Fire \u0026 Ice F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-9-Fire-and-Ice-cover.jpg?v=1666697035"},{"product_id":"lunch-lady-issue-28","title":"Lunch Lady Issue 28","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLunch Lady is the bright and beautifully designed Australian mag about food and family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIssue 28:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFAMILY\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eInterview with Mum and Author Sydney Piercey on Parenting and Play + Meet the Lims! Singapore’s most creative family + Make a Marble Run + Letting Go to Let Kids Grow with Lenore Skenazy + Making Art with Food ... and more\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFOOD\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eLavender and Citrus Cake + Lemon Flower Tarts + Marigold Pops + Daisy Sandwiches + Flower Pizzas + Dandelions \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e… and more\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Lunch Lady","offers":[{"title":"Default Title","offer_id":43507228803288,"sku":"RA Lunch Lady Issue 28 A7","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Lunch-Lady-Mag-28-cover.jpg?v=1668975262"},{"product_id":"filler-zine-issue-6","title":"Filler Zine Issue 6","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFILLER was launched in 2018 as an experimental zine, consisting of a printed publication and online space aiming to encourage discourse around millennial lifestyle trends, food and mental health. It has developed and grown into a magazine featuring international contributing artists and writers, and was a recipient of a Santander Start-up Grant from University of Brighton in 2020.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIssue 6: Community\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e100 pages on the theme of food and community.\u003c\/span\u003e\u003c\/p\u003e","brand":"Filler Zine","offers":[{"title":"Default Title","offer_id":43507239649496,"sku":"Filler Zine Issue 6 J2","price":6.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Filler-Zine-6-cover.jpg?v=1673888951"},{"product_id":"lunch-lady-issue-29","title":"Lunch Lady Issue 29","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLunch Lady is the bright and beautifully designed Australian mag about food and family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIssue 29:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFAMILY\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eWe Interview Shay + Fran, Parents + Founders of Imagenfotografi  \/  Raising Mentally Fit Kids  \/  Think piece: Why Do Kids Stop Drawing? \/ A Chat with Mum + Chef Anna Jones on Socially Conscious Cooking ... and more\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFOOD\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eBean Tacos \/  Forest Pasta \/  Sunshine Bowls \/  Corn Burgers \/  Greens + Kimchi Fried Rice \/ Late Summer Corn + Tomato Curry \/ Halloumi, Broccoli + Chickpea Bake \/ Melon, Potato, Herb + Roast Feta Salad \/ Pistachio + Tahini Fridge Tiffin\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e… and more\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Lunch Lady","offers":[{"title":"Default Title","offer_id":43685985550552,"sku":"Lunch Lady Issue 29 A7","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Lunch-Lady-Issue-29-cover.jpg?v=1676632586"},{"product_id":"eaten-no-16-spicy","title":"Eaten No.16 Spicy","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is filled with \"a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNo. 16 SPICY Spring 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003eFrom the British origins of curry powder to everyone’s obsession with Dracula’s paprika and the life and times of Lao Gan Ma chili oil, \u003c\/span\u003e\u003cstrong\u003eEATEN\u003c\/strong\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003eNo. 16: Spicy\u003c\/strong\u003e\u003cspan\u003e has all the heat and flavor you need to start off the new year.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eGet more \u003cstrong\u003eEATEN \u003c\/strong\u003e- check out our \u003cstrong\u003e\u003ca title=\"Eaten Magazine Bundle\" href=\"https:\/\/picsandink.com\/products\/the-eaten-bundle\"\u003eEATEN BUNDLE\u003c\/a\u003e \u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eoffer.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eHave a flick through an issue of Salty \u003ca href=\"https:\/\/www.instagram.com\/s\/aGlnaGxpZ2h0OjE3OTQ2MzkwMjk5MTU4NDg5?story_media_id=2953247474092942212\u0026amp;igshid=ZWQyN2ExYTkwZQ==\"\u003ehere\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43690946494680,"sku":"Eaten No.16: Spicy F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-16-Spicy-cover.jpg?v=1677240848"},{"product_id":"luncheon-no-14","title":"LUNCHEON no. 14","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLUNCHEON is a free spirited biannual magazine blending art, fashion and food.  Each issue is structured like a menu, with mini apertifs and long lunch style conversations with artists, writers, photographers and chefs across all generations, sharing their views and insights on life, art and food. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA selection of features from the Autumn-Winter 2022-23 issue...\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eCigarette breaks by Cary Kwok, Michael Lindsay-Hogg, Rottingdean Bazaar, Alfie Benge and Robert Wyatt for the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLuncheon\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003emenu pages running through the magazine.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eAn Ode to Issey Miyake, scent bottle photographed by Irving Penn in 1992 and Joan Armatrading photographed by Snowdon in 1986\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eChips, Cheese and Curry Sauce by Josefine Skomars and Lars Brønseth\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eSeven Works by artist Pablo Bronstein\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eA Poetic Conversation between Mustafa the Poet and Adrian Joffe\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eInspirations by artist Tai Shani\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eFawley Bottom: John and Myfanwy Piper by Tom Hanbury\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eQuick Note: There are different covers for this issue.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Luncheon","offers":[{"title":"Default Title","offer_id":43697956290776,"sku":"BM LUNCHEON no.14 FR1","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Luncheon-Magazine-14-cover.jpg?v=1677150886"},{"product_id":"fare-issue-12-copenhagen","title":"Fare Issue 12: Copenhagen","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eEach issue of this biannual mag brings a different different city to life, exploring the culture through its food, history and community. With many local writers, photographers and illustrators, you are immersed in the sights, sounds, smells and creative spirit of each city. \u003c\/p\u003e\n\u003cp\u003eFrom the publisher:\u003c\/p\u003e\n\u003cp\u003eIn this issue we explore how Copenhagen progressed into the city it is today, and its status as one of the most exciting culinary destinations in Europe. From world-class bakeries to Michelin-star restaurants, refined plates of \u003cem\u003esmørrebrød\u003c\/em\u003e to late-night \u003cem\u003eflæskesteg\u003c\/em\u003e sandwiches, in this issue we explore both the “cool” and the classic in the Danish capital. \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eWe also journey into the city's most unique creative spaces, such as the Flora Danica workshop, where a small handful of artisans create some of the world's most precious porcelain by hand, or the noma test kitchen, where a talented team develops all of the dishes for the renowned restaurant.\u003c\/p\u003e\n\u003cul data-rte-list=\"default\" data-mce-fragment=\"1\"\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/faremag\/\" title=\"Fare Magazine Instagram\"\u003e@faremag\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Fare","offers":[{"title":"Default Title","offer_id":43798007382232,"sku":"Fare Issue 12: Copenhagen K3","price":14.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/1_f534fe0d-b1d5-4953-8951-20e0bb8659a9.png?v=1778241066"}],"url":"https:\/\/picsandink.com\/collections\/food-drink\/baking.oembed","provider":"Pics and Ink","version":"1.0","type":"link"}