Jarry is more than just a magazine. Jarry brings together a community of chefs, eaters, makers, writers, photographers, artists, and industry influencers to celebrate its accomplishments and deepen its conversations.
Content of this issue
The Art of Dun
A Slow-Simmering Technique for Richly Flavored Chinese Herbal Soups
Rum and Revolution
Seeing Cuba through Its Cocktails
Pam’s Voice
A Pioneering Folk-Rock Artist Found Her Voice by Writing about Food
Simon’s Halifax
A Culinary Historian’s Guide to a Food City Hitting Its Stride
Chef Art Smith’s Neverending Pride Parade
Bringing Pride to the World’s Fair, and Spreading a Message of Love One Meal at a Time
An Audacious Cuisine
How the Israeli Chef Erez Komarovsky Helped Create a Food Without Borders
Portable Feast
Recipes that Travel
A Ritz Cracker Communion
In Fayetteville, North Carolina, A Grindr Quest Leads to Empowerment
The Butch Queen in Baja
A Motorcycle Ride through the Baja Peninsula
Into the Woods with Chef KPE
Wild Plants Are Just One Part of This Chef’s Quest
Foraged Foods Around the World
An Illustrated Guide
Chef May Chow’s Polysexual Dream
Drag Queen Bingo, an Eclectic Soundtrack, Cantonese Delicacies—and a Radical Vision for Openness and Opportunity
Sahtein!
A Culinary Education Begins with
Travel Tips
from the JarryType Community
Details
112 Pages, Perfect Bound, Printed on FSC-certified, Rainforest Alliance Certified, SFI Certified Sourcing paper
