Magazine F Issue 10 (Berry) is available now on loremnotipsum.com. Issue No. 11 “Berry”, looks into the history, tradition and of this small brightly colored superfood. Interviews and articles explore the creation and impact of the New Nordic Food manifesto and the influence of restaurants such as NOMA.
Berries generally appear as small, round clusters of edible fruit that have many seeds, bright colors, and tangy, juicy flesh. Blueberries, raspberries, açai berries, goji berries, red currants, and many other types of berries are used as garnishes and to make desserts, jams, and syrups. Rich in anthocyanins, these excellent sources of antioxidants consistently rank high on so-called superfoods lists. Berries are also one natural food most frequently associated with the emerging keyword “well-aging.” Since the mid-aughts, berries have reigned supreme alongside root vegetables and herbs as emblematic Nordic ingredients thanks to the New Nordic Food movement, which advocates a seasonal food culture focusing on wild, local produce.
There are countless varieties of berries that come in various colors and shapes. The fruits are often the main attraction in desserts and drinks. Berries are healthy as they’re packed with nutrients. Most people have a positive image of berries. In addition, as wild food foraging drew attention in Northern Europe in the mid-aughts, wild berries became a symbol of the creativity behind the New Nordic Food movement.
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time. Magazine B’s sister publication, Magazine F enriches your experience with everyday ingredients. Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.
Modern-day wild foraging
FORAGING TOUR IN BORNHOLM
Stories of wild foraging in Bornholm with Chef Nicolai Nørregaard
Types and characteristics of the world’s top iconic berries
Extensive information and knowledge about berries
The beginning and future of the New Nordic Food movement
Thorsten Schmidt: Chef Thorsten Schmidt, the alchemist of Nordic cuisine
Kristian Baumann: Chef Kristian Baumann, leader of Danish cuisine who emphasizes connecting with nature
Atul Kochhar: Chef Atul Kochhar uses spices to fuse together British and Indian traditions
The unadulterated purity of nature while wild berry picking
ON THE TABLE
New interpretations of berries popping up on tables
Mikkel Lau Mikkelsen: Foraging culture as seen through the eyes of Mikkel Lau Mikkelsen, director of foraging app Vild Mad
Calendar for wild food foraging
Platforms specializing in wild plants and foraging
How berries are used by those connected with nature and pursuing healthy lifestyles
A medley of various processed berry-based foods
Books and movies recommended by chefs and berry experts
Details: Magazine F – Issue 10 (Berry)
148 pages, 24 x 16 cm, English edition