Ten (+1) Under the Radar Food Magazines That Will Inspire You This Spring

Foodies love to read. They get inspired by art, design, culture, and travel. They get excited about the seasons first ripe peaches, and seek out playlists to suit their menus.

Today, there are a slew of new (and not so new) food magazines that may be hard to find but are well worth seeking out, especially if you are looking for inspiration in the kitchen.  More than just ordinary magazines about food — they are about anything and everything related to eating and the culture that surrounds food, cooking, eating, growing, and dining. They are about people, ingredients, restaurants, recipes, design, art, trends, music, and traveling. Some of them read like short novels, and ALL of them are for saving and sharing rather than recycling. Some are monthly, some quarterly, and some yearly; some can be purchased in specialty food stores, boutiques, or markets, while others can only be ordered online. While the list is far from complete, listed below are some inspiring ones that you might want to check out.

This very readable print magazine celebrates women and food – those who grow it, make it, serve it, style it, and enjoy it. Adweek recently named this mag the “Newcomer of the Year” for 2014. Cherry Bombe’s readers, subjects and contributors are all passionate about food, design and the world around them. The stories are thought provoking and inspiring, and include some of the best women in food world. This is a beautiful magazine with nice photography and interesting profiles, like a recent in-depth profile on food critic Mimi Sheraton, and a story on cooking show host and author Ina Garten.

Where to get it: Biannual and available at select stores, boutiques or by subscription.

FOOL Magazine
This cutting edge Swedish magazine was created by husband and wife team, Lotta Jorgensen (art director and editor) and Per-Anders Jorgensen (photographer and co-editor). Referred to as the “thinking foodie’s magazine,” this mag brings a cool, unique take on food culture and highlights contemporary gastronomy. The content is thoughtful and original and the photography is amazing. Topics range from famous chefs to top restaurants, sustainability, growing food, travel, food history, and more.

In 2012 Fool Magazine was named the “Best Food Magazine in the World” by the Gourmand Awards. To get a sense of the writing style in this magazine, you can read an article from Issue #2, written by Chef Ben Shewry on how “a $1.20 taco changed his life.” Click here to read.

Where to get it: Fool is published 4 times a year in Sweden. It can be ordered online or at select resellers around the world.

AoE93_BC_FC-forKIM3Around for over 25 years, The Art of Eating  focuses on the best food and wine – what they are, how they are produced, and where to find them. This one is for those who have a taste for true food journalism. The impeccable writing is thoughtful, in-depth, serious, and well-researched.  This magazine is edited and published by noted food writer Edward Behr, who travels around the world to find the best food and wine and then shares his stories. Each issue has a theme that guides the content, with articles most often written by notable and recognizable food writers. Some of the general topics include travel, restaurants, and ingredients. For example a story on Food In South Africa (with Lessons in Conversation with Nelson Mandela), and The Culture of Butter: Is Cultured Butter Better?. If you are looking for a mag with great recipes — this one’s for you.

Where to get it: This is a quarterly periodical . Sold nationally at select retailers and online.

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Lucky Peach is a journal of food and writing that launched in 2011 and won the 2011 Gourmand International Award for “Best Food Magazine in the World.” Every issue focuses on a single theme, and then explores that theme through essays, art, photography and challenging recipes. The editorial team includes Momofuku’s David Chang, food writer Peter Meehan, and Chris Ying. The journalism style in this mag is original, unique and often quirky, but very readable. The design is hip and unconventional. Many of the feature stories are written by chefs themselves rather than professional food writers.

Where to get it: A quarterly journal. This one shouldn’t be hard to get your hands on. Check Barnes & Noble, high-end grocery stores, and online.

This artsy food-focused lifestyle magazine explores ways for readers to create a “slow lifestyle” – to simplify their lives, cultivate community and spend more time with friends and family. The focus of this mag is not just about food, but it’s more about the philosophy when it comes to eating and entertaining, which is mostly about making the experience comfortable, simple, slow and meaningful. The magazine also just recently came out their first cookbook – The Kinfolk Table – which feature 85 recipes from their foodies friends. You can order that book here (https://www.kinfolk.com/shops/magazine/the-kinfolk-table-cookbook/). Here is a short Kinfolk film on how to make ribboned asparagus salad — simply and slowly:

Where to get it: This quarterly mag. can be purchased at stores like Anthropology and also in bookstores, or of course, order online.

GJ_FW15_COVER_GRANT_CORNETT_HIRESruleGather is a recipe driven magazine — it’s all about food and cooking, and meant to inspire great meals through recipes, words and images. It’s set out like a cookbook, but more. The magazine is divided into chapters that mirror a meal—amuse-bouches, starters, mains, and desserts. Gather also includes essays and in-depth portraits on food makers, growers, farmers, and chefs. It also examines ingredients and stories on memorable eating experiences. The photography and food styling are beautiful and inspiring — this is a mag that you’ll want to read slowly, and then save forever. Winner of a James Beard Award and five Society of Publication Designers Gold Medals.

Where to get it: Printed only twice a year. Online and at select stores.

 Diner Journal No. 26This is an independent magazine that launched in 2006, and it’s the only one that comes from a restaurant. The owner, publisher is Brooklyn restaurateur Andrew Tarlow of Marlow & Sons, Diner, and Roman’s, Reynard, Marlow & Daughters, Achilles Heel and Marlow Goods.  It focuses primarily on artisanal food movements, and includes original articles, art, and recipes that are mostly (but not all) Brooklyn-leaning. Most of the journal is written by people who work in Tarlow’s restaurants. It’s also ad-free and three hole-punched.

Where to get it: Quarterly. Available at specialty stores and booksellers around NY, plus online.

brutalmagThis magazine showcases talent from different creative industries through the lens of food. It’s mostly food and fashion and includes stories with passionate visuals, intelligent writing, and a sense of humor. Brutal describes itself at “sharp, wild, weird, raw, ferocious, and beautiful.”

Where to get it: Available at retail shops mostly in Brooklyn and Manhattan.



GastronomicaThis magazine is the go-to journal when it comes to important conversations about food. It has a global focus, using food as a means of exploring different cultures, societies, history, and literature, and has a more scholarly take on subjects than other food magazines. There are interviews with key players in the food world, and stories ranging from an expose on the black market for lion meat in the United States to a closer look at the politics of organic farming. Gastronomica appeals to food intellectuals looking for stories that dig more into anthropology and philosophy than restaurant culture.

Where to get it: Quarterly. At select stores nationally and online here.

Put A Egg On It #6Unlike the other magazines, Put A Egg On is a “digest-sized” art and literary magazine out of New York City about food, cooking and the communal joys of eating with friends and family. The magazine, printed on green paper, features essays, photo essays and illustrations as well as practical cooking tips and recipes.

Where to get it: Bi-annual. At specialty bookstores and food shops across the country and internationally, or online.

And here’s the +1:

SWEETS & BITTERS, Beautiful Food for Real Life
S&B_3_Cover.jpgThis funky cooking and entertaining pocket-sized journal is all about everyday pleasure so it deserves to be added to the list. Founder and Editor Brooklyn-based baker Hannah Kirshner considers pastries and cocktails to be “indulgent foods..all about pleasure..foods that evoke birthday parties, breakups and celebrations.” This is printed as a series of themed mini-cookbooks with recipes, tips and photo essays. In addition to pastries and cocktails are wholesome everyday foods. It’s about celebrating life, and it’s worth the read!

Where to get it: Quarterly. At specialty food shops (including some bakeries and wine shops) and bookstores, or online.

And no matter what your next menu might be after being inspired by these magazines and discovering new recipes, Bio & Chic has tableware to match. Click here to see the full collection.

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No Leaf Left Behind: Palm Leaf Offers the Greenest Option in Disposable Tableware

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Areca Tree

 For this week’s post, we are giving you a behind-the-scenes look at Bio & Chic’s Palm Leaf collection. A “fact sheet” on where the material comes from, how the products are made, and what makes using palm leaves such an incredibly unique and versatile option in tableware.

Where do the palm leaves come from and how are they collected?
From the fallen leaves of the Areca Palm tree (Areca Catechu). The leaves are collected after they dry and naturally fall to the ground. Because the huge leaves shed and fall naturally every few weeks (the leaves are never picked from the trees), the process does not require cutting or harming of any trees. When the old leaves fall, this leaves room for new leaves to grow.

How are the leaves turned into bowls and plates?
Only 2 things are required to make these products: fallen leaves and water. Once the leaves have been collected, they go through a thorough cleansing process to remove any clinging dirt. The clean leaves are then heat pressed and molded into our unique shapes and sizes. They are then trimmed to make nice and neat yet rustic designs, and then cleaned again to remove any dust produced in the cutting process. To reduce waste, each sheath is cut to make multiple bowls or plates.

How durable/safe are the palm leaf products?
Very. The plates and bowls are super light yet they retain their strength and durability until they are composted. Although we call them single-use, some of our customers tell us that they rinse and reuse. We do recommend however that especially in use with moist foods, the plates remain single use.

The products are 100% safe and non-toxic. They do not react with the food or add any additional taste to the food. Our products are made purely with leaves, and we do not use any glues, dyes, sealants, chemicals or strengthening materials.

Why do all of the products look different?
This is what makes the plates and bowls so special! Areca palm leaf sheaths have their own natural grain, leaf structure and characteristic texture (much like that seen in furniture grade wood), making every piece completely one-of-a-kind. All of the rich diverse colors of the original leaves remain in the final product.

Biodegradable and compostable, but are they recyclable?
The answer is no. While the products are completely biodegradable and compostable, they are not recyclable (a process that requires heat). Since they are made purely with leaves and water, they are ready to go back into the soil after use rather than be recycled. They will naturally be absorbed by the soil and will break down within 60 days, acting as organic manure. This makes palm leaf products the greenest disposable options available. Plus, composting uses 90% less energy than recycling.

                          Palm Leaf Oval Plate 7.5 inch - 210BBAEG19 Eco-FriendlySquare Palm Leaf Plate with Slanted Edges 10.6 in. - 210BBA2727 Eco-Friendlypalm-leaf-plate-dish-eco-friendly-biodegradable__15758.1406555081.1000.1200

Can they be used in the oven or microwave?

Yes, it’s safe to use them in the microwave on High for up to about 2 minutes. They can also be heated up to 350 °F/ 180°C in the oven for up to 45 minutes.

What about liquids?
Yes, these products are safe for both hot and cold liquids. There is no heat transference and they will maintain their shape with hot foods and liquids. The leaves are watertight and moisture cannot penetrate them so they will not get soggy like paper plates.

Can foods be stored in the freezer?
Yes, absolutely. The Palm Leaf plates and bowls are great for hot AND cold food, and can safely store food in the refrigerator as well as freezer.

What are some of the best uses for Bio & Chic’s Palm Leaf plates and bowls?
Because of the beautiful natural wood patterns and the durability of the tableware, we would recommend this collection for all types of events, both indoors and out. They can be dressed up (weddings) or dressed down for more casual events like cocktail parties and backyard BBQ’s. In addition to catered affairs, they are also an ideal and economical disposable solution for food service, hotels, fast food, foods-to-go, and food trucks.

Click here to see the full collection.

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Easy Ways to Beat The Winter Blues

Chicago Winter Storm 2015 While Arctic blasts here in the Northeast continue to bring wintry mixes of rain, sleet, ice and snow, it’s hard not to long for sunny skies, warm weather, bare feet, and summery berry pies.

There’s scientific evidence that shows that most people’s moods dip when the weather turns cold. According to a study done at the University of Massachusetts at Amherst, most people are more depressed, hostile, angry, irritable and anxious in the winter months than in summer.

Researchers at University of Michigan found that the optimal outdoor temperature for a good mood is 72 degrees, with mood decreasing if temperatures become significantly higher or lower. These researchers further found that people must spend at least 30 minutes outside in nice weather for their mood to actually increase (staying indoors on a warm sunny day has also been proven to increase depression and irritability).

A lot of people suggest eating more Vitamin D (studies say this helps), getting a light box to elevate their mood, getting enough sleep and exercise, taking up a winter sport like skiing or skating to ease the duldrums, or doing yoga. Escaping to a warm destination is another quick fix to beating the winter blues. But for those that can’t escape to a sunny place, indulging in summer activities might just be the answer to surviving (and enjoying) the rest of winter.

Here are some simple suggestions that you can do that go beyond what the “experts” suggest:

  • Keep the summer spirit alive by listening to summer music. Click here for a great summer playlist by DJ Qool Marv.
  • Eat ice cream. Don’t neglect ice cream just because it’s freezing outside. There are plenty of ways to enjoy ice cream in the winter — with pie, a top a freshly baked cookie, with hot chocolate. Click here for some winter ice cream recipes. And here to see Bio & Chic’s wooden ice cream spoon.
  • Treat yourself to a massage. It boosts your immune system, leaves you feeling relaxed and relieves stress, and the heated pad on the table and hot towels warm cold, rigid muscles.
  • Watch a classic summer movie. Click here for a list of 21 classics from Jaws to The Seven Year Itch. Enjoy popcorn in a bamboo leaf cone.
  • You don’t need to actually be on the beach to get swept away in one of last summer’s “best summer reads”. Click here for “The Best Summer Reads of 2014” from The Reading Room. Or, click here for a 2014 summer reading list from Time magazine.

Only 40 days left until Spring!

Be on the lookout for Bio & Chic’s new Kraft To-Go Containers, expanded Street Food Collection, and other new products.


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