An interview about food media, culture, privilege, and capitalism with writer Alicia Kennedy.
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We publish zines, artwork, stories and a weekly newsletter devoted to food. We like to use food as a lens to look at other critical issues, from gender to culture to politics.
Ultimately, Comestible is a celebration of real food, accessible to real people.
Comestible is about celebrating the one thing that sustains us and brings us together, no matter who we are or where we are in the world.
Come join us.
An interview about food media, culture, privilege, and capitalism with writer Alicia Kennedy.
A small collection of recipes and how-tos in order to help inspire creativity in the quarantine kitchen.
A small collection of recipes and how-tos in order to help inspire creativity in the quarantine kitchen.
A small collection of recipes and how-tos in order to help inspire creativity in the quarantine kitchen.
A recipe to have on hand the second you start spotting fresh spring asparagus.
Comestible’s ongoing interview series with artists and illustrators about the intersection of food and art.
Join us in the Comestible Kitchen Club as we make a Swedish-inspired soup using canned smoked salmon and a pinch of saffron.
Comestible’s ongoing interview series with artists and illustrators about the intersection of food and art.
Join us in the Comestible Kitchen Club as we make a ricotta cake that can be made with rhubarb or really any fruit that you have on hand.
Comestible’s ongoing interview series with artists and illustrators about the intersection of food and art.
Join us in the Comestible Kitchen Club as we bake the Georgian dish Imeruli khachapuri.
Comestible’s ongoing interview series with artists and illustrators about the intersection of food and art.
Emily Dilling shares her love of foraging and the many reasons to fall in love with it.
An everyday sweet/savory cake that combines the texture of cornmeal with the sweetness of Meyer lemons, the smoothness of olive oil and a touch of salt.
An interview with Alice Feiring, author of Natural Wine for the People: What It Is, Where to Find It, How to Love It.
A simple foraged recipe to capture the essence of the forest in a cup of tea.
A calendar to encourage the art of snail mail.
An interview with printmaker Jai Bess about the intersection of art, food, and sustainability.
Infuse this now and have it in time to make holiday cocktails or gift to friends.