Cherry Bombe is a beautifully designed biannual publication that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach.
Cherry Bombe readers, subjects and contributors are passionate about food, aesthetics and the world around them.
Say hello to our new covergirl, Chef April Bloomfield! She’s the celebrated talent behind some of the most smokin’ hot spots in New York and San Francisco, including The Spotted Pig, The Breslin, The John Dory Oyster Bar, Tosca Café, Salvation Taco, and White Gold Butchers.
April’s been an inspiration to the Cherry Bombe team ever since we launched and we’re thrilled to share this revealing conversation with her about life, love, and moving to Los Angeles. Her newest restaurant, The Hearth & Hound, will open there later this year and will no doubt be one of 2017’s most exciting debuts.
ALSO IN THIS ISSUE:
–The Alice Waters illustrated family tree
–Yotam Ottolenghi on his new baking book
– Chef Missy Robbins on health and happiness
–The founders of the JaynesBeard lesbian and queer supper club
–Nadine Levy Redzepi’s roast chicken recipe
–Danny Meyer’s interview with Chef Suzanne Cupps
–The last day at Take Root
... and much much more!
The Food of the Gods showcases forgotten stories from our collective spiritual past, from the saga of the Gospel Bird in the American South to an exploration of the ancient Tibetan rite of butter carving.
Elaine Khosrova on Tibetan Butter Carving
Ken Albala on the Eating Habits of Jesus Christ
Adrian Miller on Race, Religion, and Fried Chicken in the American South
Crystal King on Offering Honey Cakes to Roman Gods
Eileen Guo on Barbarian Heads
Flow Magazine is all about positive psychology, mindfulness, creativity and the beauty of imperfection. We love illustrations and in each issue there is a gift made of our much-loved paper.
In this Flow issue 22:
- Tips, tricks and insights from Jeannette Jonker about how to work home.
- Follow your intuition: how its works and how you can develop it
- Different ways of discovering what you really want and who you want to be.
- Tips how to unleash your inner creative.
- How to pack a suitcase and much more.
Extra goodies: Photo Booklet and six prints to brighten your day.
The new issue of Flow Magazine is here! And just to pique your curiosity, we’ve listed a few of things you’ll find inside.
Hello Lunch Lady
FOOD: Vegetable Chips + Mushy Peas + Fried Fish, Apple + Pistachio Praline Pop Tarts, Honey + Rosemary + Apple Jam, Vanilla + Honey Lip Balm, Plum + Dried Mango + Muesli Overnight Oats, Lentil Dhal, Samosas, Rose Lassi … and more
FAMILY: Junkyard Playgrounds, Know Your Seashells, Making Art from Beach Trash, The Secret Life Of Bees, Foster Mums, How To Raise A Grateful Kid, Interview with Creative Mum Maryanne Moodie … and more
Hello Lunch Lady
FOOD: Cheesecakes + Pizzettes + Lentil Patties + Brownie Bites + Muffins + Punch + Granola + Gluten-free Strawberry Cake + Tortillas + Peaches … and more
FAMILY: Pet Rocks + Grandma Effect + How to Build a Bean Tepee + Poppy Galactic & The Beat + My Darling Lemon Thyme + Preemptive Love + Pinatas + How to Talk to Kids About Climate Change … and more
Hot Chicks with Big Brains
Issue #4 is the beginning of a new and improved HCwBB – now we’re quarterly! With a richer A5 format and foiling, this pretty publication also packs a punch. Contents here:
Hot Rum Cow
Dr Emmett Brown. Bill S. Preston, Esq. Dr Sam Beckett. Gary Sparrow. To this inspiring roll call of the time travelling community’s bravest and brightest you can now add the creators of this humble drinks magazine (the finest available to humanity).
Issue 10 of Hot Rum Cow has driven our ragged rabble of seekers and suppers to the farthest reaches yet. Our pursuit of the origins of good drinking has taken us back in time. Join us as we plunge headlong into the Hot Rum Time Machine and bear witness at the birth of all that is good in booze.
Emerging from the vortex you will learn:
Bringing it back to the future we have Dan Aykroyd and Boris Yeltsin, gallons of mead and perry, a lesson in sabrage, coffee cocktails, the world’s largest glass of beer and the good and bad in drinks advertising.
Hot Rum Cow
Bubbles improve life. They float, they explode, they make drinks fizzy. As you tip a glass to drink, they burst forth from the surface shooting the aromas of the booze up your nose. And as you quaff back the liquid, they dance around your mouth and tease your tongue. Hot Rum Cow’s 12th issue celebrates the bubble in all its forms.
It’s positively fizzing with:
Plus, there’s tipsy travelling, the drinks that rose from the grave, a death-defying trip round the best street food in Paris and an explosive experiment with eight strong drinks and a vintage SodaStream machine.
Order your copy now.
Hot Rum Cow
Not many drinks can claim to be divine in provenance, fermented and distilled from the physical embodiment of a goddess. From its spiritual roots, tequila has undergone an evolution which has seen it become a multi-billion dollar business, helping to establish a nation’s identity along the way. And yet, storm clouds are gathering on the horizon, with the future uncertain. The Tequila Issue charts the history, development and future of ‘vino de mezcal’.
Elsewhere in the issue:
Plus, drinking in the Double Down Saloon, drunk monkeys, an even drunker Lemmy, drunken singing, drinking under the volcano with Malcolm Lowry, and, after all that drinking, four of the most undrinkable hangover cures in Christendom.