{"title":"Individual Issues","description":"","products":[{"product_id":"food-is-everything","title":"Food is Everything","description":"\u003cdiv data-framer-component-type=\"RichTextContainer\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn Issue 01, we kick-off the \u003c\/span\u003e\u003cspan\u003eServiette\u003c\/span\u003e\u003cspan\u003e experience by touching on, well, everything (or close to it). For our inaugural issue, we head deep into a Scarborough food court and follow a hungry guide through Vancouver’s Chinatown. We talk about decolonizing diets with female Indigenous chefs all too familiar with male-dominated kitchens, and we crack jokes with comedian Eric Wareheim who dishes out the details of his ideal restaurant. We steer clear of the garbage can at a zero waste restaurant and discover how architecture might just be growing some solutions for the future of food. That’s not all though, there’s still a little bit of everything waiting inside. \u003c\/span\u003e\u003c\/p\u003e\n\u003cb id=\"docs-internal-guid-979a3460-7fff-3f10-ae47-3a5b3e8bcada\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e","brand":"Serviette","offers":[{"title":"Default Title","offer_id":45763483992350,"sku":"","price":35.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0785\/0786\/8446\/files\/SERV01-OFC.jpg?v=1783100712"},{"product_id":"food-is-consumption","title":"Food is Consumption","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn Issue 02, we dive into food’s shape-shifting messiness via its legal boundaries from one place to another, the herbs and elixirs to ingest when we’ve overdone it, and the art made with packaging left behind once everything has been gobbled up. We head out to forage in a drastically changed Korean landscape, travel to Oaxaca to taste mezcal made from agave growing on the surrounding hills, and take a seat at a London restaurant reconsidering how to deal with its waste. That’s not all though, there’s plenty more to dig into inside.\u003c\/span\u003e\u003c\/p\u003e","brand":"Serviette","offers":[{"title":"Default Title","offer_id":45763546513694,"sku":"","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0785\/0786\/8446\/files\/SERV02-OFC.png?v=1783104706"},{"product_id":"food-is-preservation","title":"Food is Preservation","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIn Issue 03, we talk about preservation. We revive lost traditions for making yogurt in the mountains of Bulgaria, search for new takes on stinky tofu in Taipei, and build a better carrot for the changing climate of the Pacific Northwest. We dig into the stubborn persistence of food aversions and learn how to pack flavour on a mission to Mars. And we ask a couple centenarians for their secrets to longevity (a daily shot of vodka does not hurt). You won’t want to miss this one—there’s lots more inside.\u003c\/span\u003e\u003c\/p\u003e","brand":"Serviette","offers":[{"title":"Default Title","offer_id":47373030818078,"sku":"","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0785\/0786\/8446\/files\/SERV03-Cover_1.jpg?v=1783105173"},{"product_id":"food-is-absurd","title":"Food is Absurd","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFood is Absurd: In Issue 04, we’re exploring the ways food can be absurd, in all the joyful, incredible, and bizarre connotations of that word. We meet Ireland’s duelling potato chip mascots, separated by a border but not a name. We discover why there’s serious cash to be made in stolen cheese and why lab-grown meat won’t be the solution to our climate woes. We learn about one cranky man’s futile attempt to cancel pasta (in Italy!) and about the unexpected cake skills of Heather O’Neill’s tough-guy dad. And on a food crawl through some of L.A.’s finest Chinese restaurants, we stay safe from the dreaded dumpling squirt. You won’t want to miss this one—there’s lots more inside.\u003c\/span\u003e\u003c\/p\u003e","brand":"Serviette","offers":[{"title":"Default Title","offer_id":48470536683806,"sku":"","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0785\/0786\/8446\/files\/SERV04-OFC.jpg?v=1783105849"},{"product_id":"food-is-place","title":"Food is Place","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn Issue 05, we unfold our maps in search of how places inform what, how and yes, where we eat. We swing by West Yorkshire’s Rhubarb Triangle to see why their stalks pop up extra-fast. We dive into the work of a Palestinian artist who uses fermentation as a metaphor for displacement. We visit the gardens of a B.C. farmer growing tropical fruit very far from the tropics, and we tag along for a seal meat delivery at an Inuit arts centre in Ottawa. And author Sheima Benembarek shares a story of a reluctant cooking lesson with her mother, using a spice mix from their hometown of Rabat in her Quebec kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Serviette","offers":[{"title":"Default Title","offer_id":49309619552542,"sku":"","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0785\/0786\/8446\/files\/SERV05-OFC.jpg?v=1783106223"},{"product_id":"food-is-design","title":"Food is Design","description":"\u003cp\u003eIn Issue 06, we turn our attention to food’s design: the engineered building blocks of what we eat, the tools (both human and animal-made) used for consuming it, and the tailor-made structures that shelter one-of-a-kind meals. We bid farewell to an unforgettable, polarizing candy. We get a tasteful tour of Mexico City restaurants with writer and curator Su Wu. We squeeze identity politics through the piping bags of next-generation cakes. And we meet both a hostess who likes to bring a bit of jiggle to the dinner party table, and a mushroom-picking robot with the gentlest grip. That’s not all—there’s much more inside.\u003c\/p\u003e","brand":"Serviette","offers":[{"title":"Default Title","offer_id":49752237179166,"sku":"","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0785\/0786\/8446\/files\/SERV06-Cover_1.jpg?v=1783106531"},{"product_id":"food-is-ritual","title":"Food is Ritual","description":"\u003cp\u003e\u003cspan\u003eIn Issue 07, we pull back the curtain on food’s traditions, rites, and rituals, from imitating a holy communion wafer to spilling the proverbial tea at post-dinner gossip sessions, and the literal run on Japanese matcha making supplies scarce. We get our future predicted by the world’s only cheese fortune teller, and take a golden hour tour of Marseille to enjoy \u003c\/span\u003e\u003ci data-stringify-type=\"italic\"\u003eapéro\u003c\/i\u003e\u003cspan\u003e like seasoned food journalist Ezéchiel Zérah. We meet Venezuelan women taking to the sea to feed their families, Olympic Winter Game hopefuls chockfull of singular food habits, and the Indian coffee farmers who practice time-honoured rituals amid climate crisis upheaval. That’s not all though, there’s plenty more to venerate inside.\u003c\/span\u003e\u003c\/p\u003e","brand":"Serviette","offers":[{"title":"Default Title","offer_id":50279029506334,"sku":null,"price":35.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0785\/0786\/8446\/files\/SERV07-Cover_1.jpg?v=1783107496"},{"product_id":"food-is-vice","title":"Food is Vice","description":"\u003cp\u003eIn Issue 08, we unleash food’s shady side, via honey that delivers a taste of madness, a joyless meal replacement turned BDSM staple, and a late-night hungry tour of Berlin’s best döner shops. Yes, we dive deep into the legacy of bacon-on-everything 2010s online food content and sip on cider made from stolen fruit, but we also explore vice’s darker manifestations. We meet Indigenous lobster fishermen whose rights are being infringed upon, staff working at ultra-luxe parties where excessive food waste is the norm, and prisoners who created a cookbook to grapple with systemic scarcity. That’s not all—there’s much more illicit goodness inside.\u003c\/p\u003e","brand":"Serviette","offers":[{"title":"Default Title","offer_id":50785648541982,"sku":null,"price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0785\/0786\/8446\/files\/SERV08-Cover-OFC_1.jpg?v=1783107746"}],"url":"https:\/\/serviettemag.com\/collections\/individual-issues.oembed","provider":"Serviette","version":"1.0","type":"link"}