Magazine F – Issue 16 (Namul)
Magazine F Issue 16 (Namul) is available now on loremnotipsum.com. Namul is as much a method of preparation, and even a concept, as an ingredient. Typically made of a variety of greens and vegetables, Namul varies by season, occasion and availability.
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Athleta Magazine Issue 6 is available now on loremnotipsum.com. The cover by Tobias Volkmann introduces us to the all-girls world of the Panthers Cheerleading Club, in a small Bavarian town. As well as, to the Islamic world of AMAR, a women’s rugby team in Marrakech.
Club Oenologique Issue 9 is here. Club Oenologique’s autumn issue is out now – with a bold new look and format. The issue itself revolves around the Americas – both north and south. And while the wines of California are arguably the two continents’ most exalted vinous export (and are well represented here through spotlights on the likes of Peter Michael and Eisele Vineyard), it’s Chile and Argentina that are the headline acts.
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Ernest Journal Issue 11 is here. Healing waters in the Westfjords; Java’s volcanic rituals and industry; in conversation with Stanley Donwood; nature and artifice on St Kilda; a new era of bio-design; the allure of pylons; Hvaldmir the Russian spy whale; seeking the wild west in the wild east.
La Rampa Issue 4 (Portugal) is a large format annual limited edition publication, bilingual (English, Portuguese), available on loremnotipsum.com. La Rampa is re-launching with an odyssey through Black Portugal. La Rampa Portugal is a counter atlas reflecting the histories and narratives of the country’s African and Afro-descendant communities through modern social movements that are creating alternative models of knowing through their own archives and images.
Luncheon Magazine Issue 5 (Spring/Summer) is available now at LOREM (not Ipsum). Luncheon is a style and culture magazine that invites old and new friends of all generations and cultural experiences to share their views, life and work over lunch.
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Magazine F Issue 3 (Chicken) is available now on loremnotipsum.com and explores how almost every culture has a traditional way to prepare and eat chicken.
Magazine F Issue 9 explores Curry, which “straddles the line between an ingredient and a finished dish”. Magazine F celebrates the diversity of curry, by featuring chefs, spice merchants and “curryographers” (curry enthusiasts who document every spicy encounter) from around the world. Join our journey as we spotlight the layers and versatility of curry, and sit down to talk to people who serve curry dishes in global urban food hubs like London, Bangkok, Tokyo, and Seoul.
Table Magazine Volume 3 is here. Salt is the star of this issue and shows up in almost every story and recipe; and we even asked Jennifer Cunningham, a self-proclaimed lover of salt, to share her devotion to the tangy spice in a form of a love letter.
Table Magazine Volume 4 is here. With a subject such as family we couldn’t feature only one main ingredient in Volume 04. Ginger and Turmeric are part of the Zingiberaceae family, both known for their healing properties we can’t think of a more apt time to feature both of these gnarly roots. It’s a packed issue, one that is close to all of our hearts. We hope that this brings you a bit of joy wherever you may be.