Honest Magazine

Product Description

A quarterly publication, Honest Magazine is the story of an idea explored through recipes, stories, seasons, words and life. It's about slowing down, taking an examined approach to our food, those who gather it and how it brings us back to ourselves and our planet. Each hefty 100-page issue is printed on thick paper and 100% free of advertising. Released on the first day of each season.

Summer Plant & Prosper: Bursting into the season is the first issue in “The Year of The Garden.” In this prosperous time, fruits and vegetables stir inspiration. Strolling through the garden collecting dinner, cooking feels light, relaxing, and beautiful. Recipes such as “Tomato Basil Burrata Salad,” “Fresh Bean Gremolata,” and “Sour Cherry Pie” showcase ingredients at their prime. Learn about “Hosting a Garden Party,” along with “Plants of The Season and How To Cook Them.” Read the story of a family who migrated from England and the garden that’s grown with them over the years. “How To Raise Butterflies” is a dreamy addition and a helping hand to the natural world. Find a spot, sink in, and enjoy the ease that is the season. Meals served al fresco, and lingering evenings spent strolling the beauty that is growth and relishing in the bounty of a summer day.

The Cast Issue: Many myths swirl around tales of fish. In "the cast," the act of catching and enjoying these salty creatures is celebrated through snappy recipes, sunny salmon bakes and feasts galore. A sandy island beach bordering British Columbia sets the scene for a coho cookout with drifters fish, a husband and wife team of Alaskan fishermen.

The Gather Issue: Concluding the "Year of The Hunter-Gatherer" is "The Gather," an issue surrounding the ancient practice of foraging. From the rocky foothills of high-mountain peaks to the tender shores of twisting creeks we gingerly collect a wild bounty. A Truffle Forrey reveals gourmet treasures hiding just beneath the surface. Recipes for "Sticky Ribs with Salal Berry & Oregon Grape Sauce," "Chicory Chai," "Elderflower Lemon Drizzle Cake," "Nettle Pasta" and a "Huckleberry Shrub," (among others) tantalize.

The Honey Issue: Taking a look at nature’s oldest sweetener, the honey issue dives into the “nectar of the gods” in all its forms. Recipes such as “Bee-Stung Cake” and “Amaretti Cookies with Orange Blossom” lean into the sweet side of things, while “Za’tar -Baked Cauliflower with Pine Nuts,” “Honey-Baked Feta with Lavender and Rye Crisps,” and “Goat Cheese and Blackberry Tartlets” teach savory applications for the ingredient traditionally thought of for dessert. Explorations into the layers of a hive, the history of honey, and wild varieties of honey showcase how honey differs across time and across the world. A tutorial for making mead leads into a story with a beekeeper and other articles.

The Hunt Issue: In "the hunt," we explore what it means to hunt our food, and how that connects to our wild roots has withered in our modern era. Through recipes of wild meats and flavors such as "venison chili with toasted cumin & smoked Mexican peppers," "terrine of rabbit," and "wild boar bolognese.

The Shore Issue: Through midnight shellfish beach walks under a full moon with Chelsea farms, to oysters grilled over a beachside fire, topped with Szechuan-vermouth butter, to articles exploring the ancient histories of clam gardens and middens, the shore takes you on a salty adventure of the feast that lines our waters. Custom illustrations around meditations and poems of the sea by artist Sabrina Scott carry a cooling tone. Profiles of shellfish include varieties, facts, and characteristics.