For our third issue, Animals, we begin where we feel at home: around the fire. In Johannesburg, South Africa’s national pastime — the braai ­— is caught on film at a chesa nyama, while who gets what piece of the goat has already been decided at traditional slaughters in the Eastern Cape. We’ve possibly found the biggest burger in South Africa at a game farm (where else?) and we find out where on Earth monkey gland sauce got its name. There’s some travel too: eating through the Chinese zodiac in Taipei, and coming to terms with losing chicken in Bali.

In this issue we also go hunting…for mushrooms, we consider bugs on the menu and put microorganisms to work. We say goodbye to a beloved pet.

Our Guest Contributors