Cutlery_and_Roots_LOGO_w_Text.jpg

Comestible is a platform for food, the places it comes from and the people who grow it.

***

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.

Kombucha Aperol Spritz

Kombucha Aperol Spritz

Anna Brones
Drink, Recipes
Kombucha Aperol Spritz by Anna Brones.jpg

Kombucha Aperol spritzes have been a summer household favorite for many years. Truth be told, I never measure, so this is an approximate ratio.

But if you need a simple late summer drink, this is it. Round up your (homebrewed) kombucha, add a little aperol, pour over ice and enjoy. Why not try it with some strawberry komucha?

My kombucha tends to be punchy and on the vinegary side, the result of always forgetting how long it has been brewing. It makes for a lovely combination with the Aperol. Also worth trying with some other type of aperitivo.

Kombucha Aperol Spritz

  • 1 part Aperol

  • 3 parts kombucha

Pour over ice and serve. Extra points for lemon or orange zest for garnish.

Farm to Table: Immigrant Labor in California’s Central Valley

Farm to Table: Immigrant Labor in California’s Central Valley
GRLSQUASH: A Womxn's Food, Culture and Art Journal, Q&A with Founder Madison Trapkin

GRLSQUASH: A Womxn's Food, Culture and Art Journal, Q&A with Founder Madison Trapkin