Kitchen Table #7

This issue reimagines food and the future in a sprawling survey about our collective journey into the great unknown, where we uncover what and how we might be eating in the future. The future is coming, join us!

THE FUTURE IS COMING! From the wreckage of late-stage capitalism, Kitchen Table Magazine reimagines Food and the Future. We talk with a Who’s Who of bakers and beekeepers and farmers and chefs in a sprawling survey about our collective journey into the great unknown, and what and how we might be eating in the future. 

Things are so weird out there, we can’t accurately predict next week, let alone ten or twenty years down the road. And yet, here at Kitchen Table, we believe in a brighter future and see the potential for resistance and change that exists within ourselves and our communities. So in this world where the future is so uncertain, The Future Issue serves up a feast of ideas, stories, and art to help us imagine what’s next. Join us in shaping the future—one page, one meal, and one conversation at a time. 

    120 glorious full-color pages

    7.5" x 9.5" | Perfect Bound

    Printed on Luxurious Matte paper stock

    Using Environmentally Friendly FSC-certified paper

    A drool-worthy Coffee Table Keepsake

ON THE COVER

FROM MILAN ITALY, illustrator Daniele Morganit serves up a delightful illustration, family style. Showcasing the resilience of humanity in a reimagined world, the cover invites us to participate in the community of food.

SMALL BITES

SUSTAINABILITY for the Lazy Girl; Mangia! Mangia! — Italian food expressions; mayonnaise vs Miracle Whip, 'nuff said; Miss Table Manners on body talk at the dinner table.

PLACE

WHERE EXACTLY is the Street Disco?; exploring sustainable winemaking in the Columbia River Gorge and Willamette Valley; harvesting Mollis Zoi in earth orbit. Where will you shop for food in twenty years?

MAIN DISH

WHATEVER YOUR RELATIONSHIP TO FOOD, whether from the inside or as a shopper and eater, this issue explores the future and necessarily asks us to dream. From dry farming to Indigenous foodways, meal-mapping and thoughts on slow food, beautiful stories are contained herein.

RECIPES

     Mama’s Woldorf Carrot-and-Raisin Salad

    The Fried Chicken

    The Beet Burger

    Green Borscht

    Pad Cha Prawn Pasta with Wolffia

    Nana’s Apple Cake

    Quick Pickled Carrots

    Liké - Tropical Fruit Elixer

WORD FROM THE KITCHEN: mandoline.

"That horrifying kitchen gadget. Is it is a gadget or a tool?"