ISSUE 4: There are no direct flights to Charleston. It's a place you go to with intention, for friends and good food and all the better when it's all in one place. For three days we braved the winter rains to jump into the minds and the stories of the good folks at Vern's on the corner of Bogard and Ashe, which opened it's doors in the summer of '22. It's very much a timeless family affair. Sitting at the bar with the regulars already, it feels like a place that we've been coming to for years.
ISSUE 4: VERN’S
ISSUE 3: In this issue it's our pleasure to share the stories of the rag-tag and wild group of eccentric individuals that run the ship at one of the most alluring restaurants in Nashville, lou. They call home a converted craftsman house in the eastern part of the city.
ISSUE 3: LOU
VOL. 1: a collection of portraits of and by restaurant workers and delirious musings on kitchen checks from the editor-in-chief
CHECK PLEASE: VOL. 1
ISSUE 2: We traveled to the tiny hamlet town of Wassaic, NY for our second issue. Literally at the end of the line for Metro-North, lies the Lantern, which used to be an old Inn and motorcycle dive-bar, but now stands as something so much more, run by a family team and staffed by the local community and players from the Wassaic Project, an international artist residency across the tracks in an old grain mill.
ISSUE 2: The LANTERN
ISSUE 1: We takes a look behind the scenes at the seminal Gjusta bakery and deli in Venice, CA, and peek into the lives of some of the musicians, chefs, artists, writers, and travelers that worked there during our inaugural production window in 2018.
ISSUE 1: GJUSTA