Kitchen Table #5 - The Roots Issue
We all come from somewhere and it’s from our roots that life may flourish. This edition explores the abundance of our tended past, by connecting with old family recipes and food practices. Join us as we grow together through expressive art and writing!
DIGITAL EDITIONWe all come from somewhere and it’s from our roots that life may flourish. This edition explores the abundance of our tended past, by connecting with old family recipes and food practices. Join us as we grow together through expressive art and writing!
DIGITAL EDITIONWe all come from somewhere and it’s from our roots that life may flourish. This edition explores the abundance of our tended past, by connecting with old family recipes and food practices. Join us as we grow together through expressive art and writing!
DIGITAL EDITIONKITCHEN TABLE #5: THE ROOTS ISSUE is about place-based culture that influences how we eat. Whether it’s the straight-up joy of a Mid-western White Castle slider or an inventive chef discovering the pleasures of vegetables through foraging in nature, the food traditions that we carry with us and the ones we build around us continue to reverberate through the communities in which we grow.
Whether it’s a recipe passed down through the generations or one created yesterday and served with love to a chosen family, food draws upon our roots and allows us to honor and learn from the past to savor the present and grow in the future.
120 full-color pages
7.5” x 9.5” with a spine
Printed on a luxurious matte paper stock
A true coffee-table keepsake
ON THE COVER
QUEER ARTIST DOROTHY SIEMENS draws on her Ukrainian roots, with a glorious and joyful image of people cooking for each other.
SMALL BITES
A LONG-LOST RECIPE for a gaudy 1950s cookie evokes a grandmother’s care packages; the hunt for the origin of a mysterious Jell-O salad; a steamy romance over nicoise salad; a young Japanese woman records and illustrates the small-producer winemaking scene in Champagne, France; a comicstrip ode to White Castle sliders; and a reminder to eat the rainbow—the nacho rainbow.
PLACE
MAKING A NEW HOME with family in Xoxollywood, Mexico; from small-town Indiana to Southern California, a young man immerses himself in his surroundings on the way to becoming a chef and forager; from urban backyards to pastoral rural landscapes, farms are where you find them. Bringing kids into the home garden.
MAIN DISH
THE MULTI-GENERATIONAL SAGA that is Felton and Mary’s, a barbeque business that’s provided employment and connection for one family resourceful and adaptable enough to change with the times; a disastrous Mother’s Day that ends in tears and laughter; learn about the new wave of small farmers that are rethinking what it means to be in agriculture.
RECIPES
Lovage, Actually
Nasturtium Capers
Chicken & Rice
Coconut Cherry Bonbon Cookies
Tofu Scramble
Personal Pandemic Pretzel Salad
Shrub Spritzer
WORD FROM THE KITCHEN: umami.
“...a serious flavor, different from the sweet, sour, salt, and bitter we have traditionally defined as our taste receptors.”
