Chickpea Magazine – Issue 23

CHF 24.00 (incl. VAT)

Chickpea Magazine Issue 23 (Spring 2017) has been released.

Out of stock

Want to be notified when this product is back in stock?

Out of stock

What’s in this issue

growing plants in a tiny space • mindful nourishment • the dirty dish on soap: a guide to making clean soap • farm to table: the question of impact & sustainability • the grain guardian • blind date with a grain • 3 ways to make your own clay pots • savory granola • salt meets cabbage: getting started with fermentation • how to grow & eat your own edible flowers • pump up the jam: nostalgic jam recipes • baking a life • secret vegan • grow your own kitchen.

Our faves from this issue

  • Savory recipe: farro, mushroom, and grape salad
  • Sweet recipe: the perfect vanilla bean cake
  • Notable feature: the grain guardian – the story of a Lithuanian businessman who turned into a lover of a simpler life in his water-powered grain mill
Published by Chickpea Magazine
Manufactured in USA
Available in English
Article No. bfchickpea0023
Weight 370 g

You may also like

Get exciting news and discounts in your inbox

Subscribe to our newsletter and get a 15% discount for your first order.