Whether they run deep or are frequently transplanted, roots allow us to draw nourishment from the earth. Recipes from our ancestors and grandma’s kitsch cookies, a mysterious Jell-o salad, and the magic of umami. We talk with female farmers, a gaggle of sauce-makers, and a Navajo food podcaster.
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 in order to savor the present and grow in the future. Cover by Dorothy Siemens.
New format, spine added, expanded page count.
• 120 full-color pages
• 7.5” x 9.5” with a spine
• Gorgeously illustrated, lush photography
• Printed on a luxurious matte paper stock
• A true coffee-table keepsake
Kitchen Table Magazine is a voice for inclusive food culture.
