An offal forward, confession booth of a restaurant lifestyle magazine.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 117 | Founded | 3 years ago | Last Issue | 12 days ago |
| Active | |||||
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BEYOND GUTS: APDO AT PINESPES, THE ESSENCE OF OFFAL IN A NORTHERN PHILIPPINE DISH
ART BY POKEEEEEEEOH
LIKE MANY CULTURES outside the industrialized world, Filipino cooking is head-to-tail at its very core. What we consider edible parts of an animal often exceed the imagination of even the most offal-forward Western butc...
AN OVEN THAT LOOKS LIKE A SPACESHIP ROASTS THE BEST PORK IN BRISTOL
TO INFINITY AND BEYOND
Zhu Bajie, the pig demon of Chinese mythology, was cast out of heaven for gluttony. WANGS王, a neighbourhood Chinese restaurant in Bristol, has named their new Cantonese charcoal oven after the character and seem comf...
CHASING DOWN ANTHONY BOURDAIN'S LIFE, EIGHT YEARS AFTER HIS DEATH
A BOURDAIN ACOLYTE REFLECTS ON A LIFE OF PLEASURE-SEEKING
Today is Anthony Bourdain’s 70th birthday, even if he’s not around to celebrate it. I wanted to publish this today instead of on the anniversary of his death, though the two are int...
STUBBORN GUTS AND VANISHING AROMAS
CARLOS GARCIA SCHATZLE ON EATING PARRILLA MIXTA ACROSS COUNTRIES & GENERATIONS
Growing up as a kid in Bolivia, going for meat was a blue-moon event usually reserved for larger groups, like when extended families got together. It always mea...
DICK SOUP FOR THE SOUL
ISABEL LIM ON THE PHILIPPINES MOST AVERAGE SIZED DISH
IT’S 2011 ON BORACAY ISLAND, a 7-kilometer stretch of white sand beach in the Western Visayas region of the Philippines. My friends and I just got off a 12-hour shift at the restaurant,...
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| Subscribers | Engagement | 75 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
A writer/waiter from Oakland, CA. Editor-in-chief at GUTS MAGAZINE.
Millicent lives in Ridgewood, Queens. She has yet to find the perfect amount of employment, always too much or too little, and what she knows for sure is there's nothing better than quitting a job. She is a cook, a writer, a mover of boxes.
Deputy Editor of Pellicle, writing from the North West of England.
Cooking, writing, and moving around
Used to be a chef, now eat organs to show some respect to animals. Will I ever eat a bull testicle? Only one way to find out!
I write about wild and local foods, the outdoors and the connection between.
Hy
Snacc.
I'm Carlos García Schatzle, a bilingual writer in English and Spanish. I post mostly about wine and everything that overlaps with it: food, travel and culture. También publico en español. You can find my wine writing at RegularTuesdayWine.com
Slow Food Graduate, former chef at Ottolenghi, searching for stories about ciders and wines
Juggling knife, fork and pen
Stories from the kitchen.
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