Comestible Print Issues

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

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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.

Comestible started as a zine in 2016. Here you will find our print editions, all of which features stories, art and recipes. To order print editions, please visit our shop.

Comestible Spring 2016 for Big Cartel.jpg — Issue 1

This is the inaugural issue of Comestible, released spring 2016. It's full of seasonal spring recipes, and essays on growing, foraging and eating.

Comestible Issue 2.jpg — Issue 2

Issue 2 is devoted to the theme of "origin," this issue of Comestible takes us to the lands of coffee, chocolate and wine. We also travel to the beaches of Brittany, France to learn about traditional marine foraging, and on the other side of the world in the Bay Area, we explore the world of natural dyeing.

Comestible Issue 3.jpg — Issue 3

Issue 3 takes us to a cooking classes for underserved communities, looks at the question of gender and the future of the food industry, what it's like to be a first generation dairy farmer, and gives an introduction to natural dyeing with mushrooms

Comestible Issue 4.jpg — Issue 4

In Issue 4 we learn about baking with wild yeast, activism through food, what the winter months mean for farmers and how an immigrant family connect to farming and food.

Comestible Issue 5.jpg — Issue 5

Issue 5 features stories about the importance of food and community building with homeless people in rural Washington, maple syrup production, the sacred foundations of women and food, he importance of inclusion in the slow food movement, and how to dye with onion skins

Comestible Issue 6.jpg — Issue 6

Issue 6 features stories on the Korean tradition of making kimchi, the effects of immigration crackdown on farmworkers, female conservationists in the shellfisheries of New England, the art (and science) of grafting apples to preserve heirloom varietals and more.

Comestible Issue 7.jpg — Issue 7

Issue 7 features stories on the history of women in beer, gender identity and culinary landscapes, the heirloom grain movement, Georgian matriarchy and food culture and more.

Comestible Issue 8.jpg — Issue 8

Issue 8 is dedicated to stories of migration, identity and culture. It is a celebration of where we are from and a challenge to come together.