Order Meal Vol. 3
Meal Magazine Vol. 3 features more of the nuanced and diverse stories you’ve come to expect from us, with a deep roster of returning contributors and new writers in the mix.
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Issue #2 is Here
Thirteen deep, artfully produced and wide-ranging stories that explore some of the biggest social issues through the lens of food. Issue 2 tackles everything about 2020, from the unprecedented impact of the Covid-19 pandemic and new civil rights protests on the restaurant industry, and more. We get an inside look at food in prison from a death row inmate, along with recipes; a story about America's only Black cheesemaker; an interview with food antagonist Joe Rosenthal; an in-depth profile of Sean Sherman about decolonizing our cuisine; and much more. Issue 2 is in a new format—much larger and more expansive than Issue 1, it's a magazine you'll want to keep on your shelf forever.
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Issue 1 features ten deeply felt stories, interviews, and essays that explore concepts of identity, politics, social justice, hospitality, empathy and other issues through the lens of food. Buy your copy today. 134 pages.
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Video
Our first video feature supports a written piece coming in Issue 1 about the relevance of fine dining today. We jetted out to San Francisco to eat and chat with our friend Erik Anderson, exec chef at Michelin-starred Coi.