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

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