Pasture, a new bi-annual magazine inviting you behind the plate of food, delving into the environment, the product and people behind it. Setting off on food adventures that inspire and educate, in short, human stories, full of craft and passion. We believe knowledge brings a healthier lifestyle. Pasture magazine Issue 0 is full of of Ingredients, Waste, The Chef, Pinch Pottery, Bread, Seasoning, Pausing, Beer, Garden Recipes, Beef, History, Mushrooms, interviews with 64 degrees, Silo, Brooklyn Beer, Halen Mon and recipes from Anna Jones, Newton & Pott and more. Pasture is a food magazine & community inviting you behind the plate of food, delving into the environment, the product and people behind it. A passion project between our day jobs. We publish a global magazine, produce bi-monthly articles online, short documentaries and run a design studio working directly with the food industry. There is so much opinion and choice on trends and recipes but little on the transparency of origin or what happens before a plate of food arrives in front of you, so we made Pasture. We launched in late 2016 as a magazine to document and ask questions about where our food is from an open-minded and honest voice. Our ultimate aim is to create a platform that connects us to what we eat and drink and in turn, educate ourselves to impact the world for the better.
Pasture Magazine Issue 0 is out now. 144 pages of Ingredients, Waste, The Chef, Pinch Pottery, Bread, Seasoning, Pausing, Beer, Garden Recipes, Beef, History, Mushrooms, interviews with 64 degrees, Silo, Brooklyn Beer, Halen Mon and recipes from Anna Jones, Newton & Pott and more.
