An offal forward, confession booth of a restaurant lifestyle magazine.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 120 | Founded | 3 years ago | Last Issue | 7 days ago |
| Active | |||||
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FAMILY PUB, WHERE THE FAMILIES GO
I used to live at a bar called Family Pub in Malmö, Sweden. It was located right between my restaurant job and my apartment, even when I lived in the opposite direction. It was the bar with the cheapest beer in town and it got to be the onl...
THE INVITE OF HOMER AND THE ODYSSEY OF GROUP SEX
AN EAT/FUCK DOUBLE FEATURE REVIEW
The last two movies I’ve seen in theatres could not be more different in scope. The Invite (dir. Olivia Wilde) and The Odyssey (dir. Christopher Nolan) have production budgets separated by a cool 240 milli...
HOW DO YOU MAKE A MAGAZINE WORK, ANYWAY?
How do you make a magazine work, really?
This is what I want to know. This is what every independent magazine founder has been asking forever. It’s definitely possible. Lucky Peach worked until it didn’t. Monocle exists! Vittles is killing...
BEYOND GUTS: APDO AT PINESPES, THE ESSENCE OF OFFAL IN A NORTHERN PHILIPPINE DISH
BY RAYMOND AQUINO MACAPAGAL
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 West...
AN OVEN THAT LOOKS LIKE A SPACESHIP ROASTS THE BEST PORK IN BRISTOL
MEG HOUGHTON-GILMOUR INTERVIEWS ZHU BAJIE ABOUT THE TIME HE LEAKED DUCK FAT ALL OVER THE PAVEMENT
Zhu Bajie, the pig demon of Chinese mythology, was cast out of heaven for gluttony. WANGS王, a neighbourhood Chinese restaurant in Bristol, ha...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for GUTS MAGAZINE.
| 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.
Cooking, writing, and moving around
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. Possibly substack’s youngest wine writer
Juggling knife, fork and pen
Stories from the kitchen.
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