Magazine F – Issue 13 (Clam) - Buy from LOREM (not Ipsum)

Magazine F Issue 13 (Clam) is available now on loremnotipsum.com. The unrivaled aroma and texture of these mollusks inspired myriad clam dishes across the globe, with the wide flavor nuances similar to the terroir on wines.

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Magazine F Issue 13 (Clam) is available now on loremnotipsum.com. Clams refer to mollusks with complex anatomical structures, spanning a range of species such as scallops, razor clams, butter clams, blood cockles, Asian hardshell clams, and mussels. Clams are like crops—two things that became both sustenance and treasures to humans since before agrarian societies. Known as environmental cleaners that remove nitrogen from ocean waters and lower carbon dioxide levels in the air, clams are emerging as a sustainable food for the future. The unrivaled aroma and texture of these mollusks inspired myriad clam dishes across the globe, with the wide flavor nuances similar to the terroir on wines.

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.

Content

OREGON SEAFARE
Blue Siren Shellfish, a local wild seafood harvesting brand

CLAM DIVERS
Divers who catch wild clams

CLAM EXPLORATION
A great resource for humans prior to agrarian societyA great resource for humans prior to agrarian society

ACADEMIC MANUAL
Extensive facts and information about clams

FISHMONGERS
Seafood experts from across the globe stick to sustainable fishing ethics

F CUT
Mysterious traces of the evolution of life, engraved on clam shells

INTERVIEW
Shina Wysocki·Marco Pinchot: Chelsea Farm Owner Shina Wysocki and Business Developer Manager Marco Pinchot focus on clam farming as a means for both environmental restoration and economic profit

COASTAL FORAGERS
People who forage from the ocean while staying connected to nature

INTERVIEW
Jacob Harth: Jacob Harth, a chef who calls attention to the importance of traceable seafood

ON THE TABLE
Clam recipes based on countless innovations and experiments

INTO THE MARKET
Raw clams caught using a sustainable fishing practice and their convenient, processed counterparts

REFERENCES
Books and movies recommended by chefs, clam experts, and coastal foragers

Details: Magazine F – Issue 13 (Clam)

148 pages, 24 x 16 cm, English edition

Article No. bfmagazinef0013 Published by Magazine F Manufactured in South Korea Available in English Tag Reading situation Beach · Coffee Shop · Home Weight 460 g Dimensions 24 × 16 × 2 cm

Magazine F Issue 13 (Clam) is available now on loremnotipsum.com. Clams refer to mollusks with complex anatomical structures, spanning a range of species such as scallops, razor clams, butter clams, blood cockles, Asian hardshell clams, and mussels. Clams are like crops—two things that became both sustenance and treasures to humans since before agrarian societies. Known as environmental cleaners that remove nitrogen from ocean waters and lower carbon dioxide levels in the air, clams are emerging as a sustainable food for the future. The unrivaled aroma and texture of these mollusks inspired myriad clam dishes across the globe, with the wide flavor nuances similar to the terroir on wines.

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.

Content

OREGON SEAFARE
Blue Siren Shellfish, a local wild seafood harvesting brand

CLAM DIVERS
Divers who catch wild clams

CLAM EXPLORATION
A great resource for humans prior to agrarian societyA great resource for humans prior to agrarian society

ACADEMIC MANUAL
Extensive facts and information about clams

FISHMONGERS
Seafood experts from across the globe stick to sustainable fishing ethics

F CUT
Mysterious traces of the evolution of life, engraved on clam shells

INTERVIEW
Shina Wysocki·Marco Pinchot: Chelsea Farm Owner Shina Wysocki and Business Developer Manager Marco Pinchot focus on clam farming as a means for both environmental restoration and economic profit

COASTAL FORAGERS
People who forage from the ocean while staying connected to nature

INTERVIEW
Jacob Harth: Jacob Harth, a chef who calls attention to the importance of traceable seafood

ON THE TABLE
Clam recipes based on countless innovations and experiments

INTO THE MARKET
Raw clams caught using a sustainable fishing practice and their convenient, processed counterparts

REFERENCES
Books and movies recommended by chefs, clam experts, and coastal foragers

Details: Magazine F – Issue 13 (Clam)

148 pages, 24 x 16 cm, English edition

Article No. bfmagazinef0013 Published by Magazine F Manufactured in South Korea Available in English Tag Reading situation Beach · Coffee Shop · Home Weight 460 g Dimensions 24 × 16 × 2 cm
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