Q&A with pie artist Lauren Ko.
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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.
Whether you’re making pie, a bread, or a dip, use this simple recipe for pureeing all kinds of winter squash.
Soleil Ho is the restaurant critic for the San Francisco Chronicle. Here we talk with her about the value of food as a lens for exploring important social issues.
Sophie Williams’ sourdough bakery that’s powered by local grains and her bicycle,
“Without farmers and farmworkers, there is no farm-to-table. And no food.”
Aline Lindemann takes us to a Yazidi refugee camp in Greece.
My Paris Market Cookbook is a celebration of the markets and food. Interview with author Emily Dilling.
Winemaker Emily Towe takes us on her winemaking journey, documenting what brought her to the world of natural wine.
Coral Lee explores the complexities of identity and culinary appropriation.
Polina Chesnakova explores her Georgian roots and the resilience of the matriarchs in her family, and in their food.