Serviette is an award-winning magazine about food: the people who grow and produce it, the distances we travel to eat it, and all the ways it’s tangled up with culture, science, history, and design. We bring together irresistible storytelling, eye-catching design, and thoughtful contributors to explore food’s journey from seed to stomach (and even out into space). Serviette captures the best sort of dinner party conversation: wide-reaching, digressive, and wildly informative and entertaining. 

Serviette was born from my belief that food not only is the perfect embodiment of so many critical ideas and issues facing society at large, but passionately, joyfully, and deliberately engaging with food is the best way to affect positive change.