Food & drink Archives - STACK magazines

Cake Zine issue 7

Steve Watson — Mon, 29 Sep 2025 12:34:35 +0000

Each issue of Cake Zine tells stories inspired by a different adjective-inflected foodstuff. Previous issues have taken their lead from ‘Sexy Cake’, ‘Humble Pie’, and ‘Daily Bread’, and this seventh issue turns its attention to ‘Forbidden Fruit’.

In this issue:

Orange Crush becomes a dysfunctionally luxurious reminder of growing up with an alcoholic father
The synthetically fruity, jittery, sickly high of drinking jaba on a night out in Nairobi
An annual trip to Orange World in Orlando provides respite from the oppressive heat and homophobia of home
The inequality and exploitation that sees Barcelona’s fruiterías staffed by young men earning a couple of euros per hour
And the perfectly sweet, sour, but suddenly precarious pleasure of mango Juul pods

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Troublemakers issue 2

Steve Watson — Wed, 30 Jul 2025 15:04:49 +0000

Quiet and calming, Troublemakers paints an affectionate but carefully critical picture of life in contemporary Japan. Its strapline is ’embracing misfits’, and it shines a light on people who have chosen to live in unconventional ways, appreciating their individuality in a strictly ordered, hierarchical society.

In this issue:

Literary scholar Fukuko Kobayashi reflects on a lifetime of radical feminism
Genders slip under pressure from social media in Female Degeneracy, Li Kotomi’s surreal short story
A Cambodian American woman tells the unconventional love story that brought her to Japan
A British man encounters Kurdish workers on a Japanese building site
And step inside Kabe to Tamago, the Tokyo neighbourhood cafe and beloved haven for misfits

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Serviette issue 4

Steve Watson — Mon, 22 Jul 2024 15:22:19 +0000

Each issue of Serviette uses a different theme to explore the subject of food. This fourth issue is built around the assertion that, ‘Food is absurd’, and it’s packed with weird and wonderful stories about the stuff we eat and drink.

In this issue:

The linguistic controversy of Quebec’s pizza garnie
A molecular gastronomist reflects on the excesses of the early 2000s
Irish identity as seen via the country’s two Taytos
The culinary horrors of the 1970s dinner party
And the race to make synthetic meat

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Surprise Pack issue 4

Steve Watson — Tue, 28 May 2024 08:59:35 +0000

Have you ever wanted to try Stack without committing straight away? This limited-edition Surprise Pack is the perfect way to do exactly that, providing a one-off delivery of five previous subscriber magazines for just £20. As always, there are only 100 of these Surprise Packs available and we’re not re-stocking, so once they’re gone, they’re gone.

The magazines in this pack are worth a total of £73 and just like with our monthly magazine club, you won’t know what they are until they arrive at your door. They cover a range of subjects, from art and design, to literature, fashion and the environment, and they have all been enjoyed by our subscribers at some point in the last year. (It’s worth emphasising that the illustration above gives no clue about what you’ll receive. I don’t think there’s a single article about insects in any of the magazines.)

Numbers are always strictly limited for these special offers, so grab yours while you can. And at the risk of stating the obvious, please don’t buy this Surprise Pack if you have been a Stack subscriber in the last year, because you will already own these magazines!

Our artwork for this fourth edition of the Surprise Pack was created by Lebanese illustrator and comics artist Raphaelle Macaron. She’s currently based in Paris, and we love her bold, distinctive graphics – see more at raphaellemacaron.com.

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Cake Zine issue 3

Steve Watson — Tue, 01 Aug 2023 14:00:33 +0000

A lovely, literary food magazine published in Brooklyn, Cake Zine’s first two issues were dedicated to an appreciation of cake (‘Sexy Cake’ and ‘Wicked Cake’ respectively). But this third issue takes a different culinary direction, devoted to the crusty delights of pie, and the various interpretations of ‘Humble Pie’.

In this issue:

In praise of the gas station pie
The surprisingly stressful experience of writing recipes
A grisly short story that imagines the Humble Pie as corporal punishment
Celebrating the thrifty creativity of the desperation pie
And a particularly gross, bodily appreciation of soggy bottoms

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Pétala issue 1

Heval Okcuoglu — Mon, 04 Apr 2022 14:16:25 +0000

A magazine about flowers, Pétala uses beautiful photography and illustration and long-form writing to explore the many different meanings of flowers and plants.

In this issue:

Filmmaker and DJ Jazmin Garcia reflects on the importance of flowers in her work and life
Photographer Kiki Streitberger delves into the artistic experimentations she conducted in her lockdown garden
Writer Cristina de Vierna discusses foraging and fermenting flowers with biodynamic chef Iolanda Bustos

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Serviette issue 1

Heval Okcuoglu — Mon, 04 Apr 2022 14:16:07 +0000

Serviette is a magazine about food, but not just about the food we eat. It’s about the themes, ideas, conversations, and connectivity around the cycle of our food.

In this issue:

Matt Orlando, chef/owner of the sustainability standard-bearer Amass, explains why there is no such thing as a byproduct in his kitchens
A round-table discussion between female Indigenous chefs what it means to reclaim culture through their cooking
A look into how IKEA has grown its way into the urban gardening game

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Cheese issue 2

Heval Okcuoglu — Tue, 15 Mar 2022 11:24:01 +0000

Cheese is a magazine featuring essays and stories by prominent food and culture writers, all dedicated to exploring the soft / hard / gooey / crumbly subject of cheese.

Readers will receive one cover option selected at random.

In this issue:

A look at Georgian sulguni at the Kremlin table
Breaking down the cheeseboard to its individual components
How Canastra found itself at the centre of a smuggling adventure to France
And a celebration of bovine beauties in art

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Fast Food& issue 1

Heval Okcuoglu — Tue, 08 Mar 2022 12:02:03 +0000

Produced by the people behind the brilliantly crazy food magazine Food&, Fast Food& is a smaller, and somehow even stranger title. Created to fit in between issues of Food&, it’s a quick fix publishing project that allows the team to play with the ideas that didn’t make it into the main magazine. This launch issue focuses on the theme of ‘Patents’.

In this issue:

What are the ways in which we take ownership of the food we eat, cook, or design?
All the things you’re legally allowed to call milk that isn’t milk
One man’s emotional and financial decline at the hands of an exquisite recipe for sushi made of fruit
And lots of line drawings from food-based patent applications

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The Preserve Journal issue 6

Heval Okcuoglu — Tue, 22 Feb 2022 13:01:08 +0000

The Preserve Journal is an independent print magazine dedicated to the exploration of a more sustainable, responsible, and resilient food culture.

In this issue:

Know your grain
Decolonizing Nature and Radical Futurisms
Intergenerational friendships: a reflection on beetles and ecosystems
The pandemic: Learning our food system’s lessons the hard way

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