{"title":"Magazines","description":"","products":[{"product_id":"cherry-bombe","title":"Cherry Bombe","description":"\u003cem data-mce-fragment=\"1\"\u003eCherry Bombe\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a biannual indie magazine that celebrates women and food.\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach issue is\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003epacked with features, profiles, recipes, photos, and artwork from some of the most talented writers, chefs, food stylists, photographers, and illustrators around. \u003c\/span\u003e","brand":"Archestratus Books + Foods","offers":[{"title":"Issue 25: Icons (Jessica B. 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She’s also someone’s sister and someone’s daughter and someone’s aunt, baking bread up in her village in Montenegro. Sister to Gjelina, what was originally supposed to simply be a commissary kitchen for the Abbot Kinney cornerstone has evolved into a magnet for creativity both in the kitchen and behind the counter. 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Since 1994, our global network of editors and contributors has been reporting a wellspring of diverse, surprising stories that bring everyone to the proverbial table. Our readers include passionate home cooks, culinary pros, and enthusiasts eager to “Eat The World.”\u003c\/span\u003e\u003c\/p\u003e","brand":"Meridian Printing","offers":[{"title":"Default Title","offer_id":41836509757549,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2615\/3826\/files\/saveurfall2024.webp?v=1726865130"},{"product_id":"react-the-biodiversity-issue-restoring-biodiversity-on-our-plates-and-our-planet","title":"React (The Biodiversity Issue: Restoring biodiversity on our plates and our planet)","description":"\u003cp class=\"text-black BodyRegularSm md:BodyRegularLg centered-text mb-3 last:mb-0 lg:mb-8\"\u003eThe way we eat is the primary driver of biodiversity loss on earth.\u003c\/p\u003e\n\u003cp class=\"text-black BodyRegularSm md:BodyRegularLg centered-text mb-3 last:mb-0 lg:mb-8\"\u003eOver 6,000 plant species can be cultivated as food but just three species (wheat, rice and corn) provide over half our calorie intake, and only nine account for 66% of total crop production globally.\u003c\/p\u003e\n\u003cp class=\"text-black BodyRegularSm md:BodyRegularLg centered-text mb-3 last:mb-0 lg:mb-8\"\u003eRelying on a small number of uniform crops puts our food sources at greater risk of disease, pests and climate change — which both drives biodiversity loss and depends on biodiversity as a solution.\u003c\/p\u003e\n\u003cp class=\"text-black BodyRegularSm md:BodyRegularLg centered-text mb-3 last:mb-0 lg:mb-8\"\u003eIn this report, our second REACT publication, we turn to growers, sourcers, florists and chefs to ask what biodiversity looks like in practice. 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I hope reading it makes you feel as sated and surrounded by community as sitting at the dinner table with your loved ones does.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIssue 3 features art, writing, and recipes from: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eElizabeth Carroll, daymoy, Ben Klinkner, Nichole Lefebrve, Katie Rice, Isabel Thottam, and Roger Zubiate\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Sobremesa","offers":[{"title":"Default Title","offer_id":42350662877293,"sku":"","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2615\/3826\/files\/d03629_4e56a0b5126a4b34a9858dc6a151afbc_mv2.jpg?v=1744914853"},{"product_id":"sobremesa-issue-1","title":"Sobremesa: Issue 1","description":"\u003cp\u003eSOBREMESA is a zine full of art \u0026amp; writing about food. 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Suarez, Jono Foley, Anna Beecher, Helena Chung, Piers Gelly, Edith Ault, Lisa Keller, Katie Rice, Peter Rausse, Nicole Cappabianca \u003c\/p\u003e","brand":"Sobremesa","offers":[{"title":"Default Title","offer_id":42350663303277,"sku":"","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2615\/3826\/files\/d03629_b33f7e3c3365488d9742c0452b2d0677_mv2.png?v=1744914980"},{"product_id":"para-llevar-issue-4-verns","title":"Para LLevar Issue 4: Vern's","description":"\u003cp\u003eMagazine\u003c\/p\u003e\n\u003cdiv class=\"site-content\" id=\"content\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"col-full\"\u003e\n\u003cdiv class=\"content-area\" id=\"primary\"\u003e\u003cmain role=\"main\" class=\"site-main\" id=\"main\"\u003e\n\u003cdiv class=\"product type-product post-26140 status-publish first outofstock product_cat-artbooks-zines product_cat-books product_tag-culinary product_tag-magazine has-post-thumbnail taxable shipping-taxable purchasable product-type-simple\" id=\"product-26140\"\u003e\n\u003cdiv class=\"summary entry-summary\"\u003e\n\u003cdiv class=\"woocommerce-product-details__short-description\"\u003e\n\u003cp\u003ePARA LLEVAR (for take away) is a magazine for everyone about people working in the service industry and their passions and aspirations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eISSUE 4: There are no direct flights to Charleston. 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Sitting at the bar with the regulars already, it feels like a place that we've been coming to for years.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/main\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Para LLevar","offers":[{"title":"Default Title","offer_id":42455240179821,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2615\/3826\/files\/ParaLlevar4.jpg?v=1748116362"},{"product_id":"para-llevar-issue-5-flour-water-penny-roma","title":"Para LLevar Issue 5: FLOUR+WATER \/\/ PENNY ROMA","description":"\u003cp\u003eMagazine\u003c\/p\u003e\n\u003cdiv class=\"site-content\" id=\"content\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"col-full\"\u003e\n\u003cdiv class=\"content-area\" id=\"primary\"\u003e\u003cmain role=\"main\" class=\"site-main\" id=\"main\"\u003e\n\u003cdiv class=\"product type-product post-26140 status-publish first outofstock product_cat-artbooks-zines product_cat-books product_tag-culinary product_tag-magazine has-post-thumbnail taxable shipping-taxable purchasable product-type-simple\" id=\"product-26140\"\u003e\n\u003cdiv class=\"summary entry-summary\"\u003e\n\u003cdiv class=\"woocommerce-product-details__short-description\"\u003e\n\u003cp\u003ePARA LLEVAR (for take away) is a magazine for everyone about people working in the service industry and their passions and aspirations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eISSUE 5: In our first flip cover issue we hang out at the Mission District icon Flour + Water, and its sister restaurant down the 20th St. corridor, Penny Roma. 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