Brown food, home-cooking, and “it’ll still taste good” attempts; in this issue we are not instagramming our dinner or #eatingtherainbow. Instead we celebrate questionable crockery and mom’s tuna mousse; we endorse a comeback for the garnish; and we remember church recipe books compiled by the ladies of the congregation. We’re here for food that’s burnt and fruit that’s bruised. Food that’s stinking and oozing and
un-photogenic.

Risk the (delicious) recipe for bad breath, followed by a dessert that will eliminate the stench. Give chance to a modern take on tripe, or relish fermented tomato. We’ve got reviews of food packaging by a graphic designer, and a 3D-printed solution to food waste. We share personal essays on coveted left over umngqusho, a teenage eating disorder and sitting in the smoking section. On the way we make a quick stop at an all-you-can-eat buffet in the USA.

Tuck in, unashamedly.

Our Guest Contributors