Issue 41 is now LIVE!

A beautiful spring

Apr 27, 2026

Ladies and gents, we’re so back! No print issue this spring, but the next best thing is a curated digital featuring some of our favorite people.

Inside: Challenging sleep training, exploring the ancient city of Alexandria, raising children under five, the importance of blessing your food, water quality, building your home apothecary, coffee rituals, vanilla ice cream and so much more… There’s an entire world for you to explore!

Issue 41 is proudly powered by our friends who are taking down Big Toothpaste, The VanMan Company.

Explore natural health and wellness products like their all-natural tooth powder, tallow balm, lip balm and other chemical & additive free health products at vanman.shop.

If you’re in San Diego, visit VanMan’s Kitchen for grassfed burgers, tallow fries and a 2pm affogato to lift your spirits! Explore their menu at vanmanskitchen.com.

Issue 41 is best enjoyed in a double-page spread layout:

Click here to access the full PDF

Note: Individual articles will be published on our editorial page in the coming days. If this is your first time here (welcome!!), subscribe to receive them in your inbox:

If you’re not quite sure what to expect, scroll for a taste of what’s inside. Tapping on any one of the images grants you access to the full digital issue.

Raising Dangerous Human Beings

“Nature is the most health-giving and educational place where a child may spend his early years, not indoors in a classroom looking at a picture of a flower.”
— Megha Lillywhite

Challenging Sleep Training

“Sleep training asks babies to sit alone with their distress in the dark - not because their need for comfort is unreasonable, but because it’s been labeled inconvenient.”
— Madison Tylak

Water is the Base of Everything

“Long before we measured our health in biomarkers and supplements, life organized itself around water. It still does. Migration patterns follow it, herds travel for it, birds cross continents looking for the right lakes and rivers. The smallest changes in water quality will quietly transform entire ecosystems.”
— Clara Sieg

The Rituals of Blessing Your Food

“In that pause, you might notice details you would otherwise miss: the way steam curls upward, the colors of roasted vegetables, the way your own hunger sharpens your senses. Waiting, even briefly, makes the meal feel more alive.”
— Larissa

Endotoxin

“Coffee does more for the gut than it gets credit for. It strengthens the intestinal barrier and lowers circulating endotoxin, and the polyphenols and diterpenes are doing the work, not the caffeine.” — William Nunn

Alexandria: Exploring Egypt’s Greco-Roman Capital, Alexander the Great’s Crown Jewel

“No single fire destroyed the Great Library like we mythologize - the center of learning collapsed through defunding and neglect. Burning books make for a compelling image, but precious information is lost far more often when a culture simply turns away from it.”
— constanze price

Leisure: In Solitude

“The Arriere-Boutique should be used as a space to refresh and unwind, to explore and reveal, but it should not culminate in the neglect of life’s exterior, which is equally as important to finding the wholeness we yearn for.”
— D A Brett

The Art of the Apothecary

“Centuries before our modern devices, there were kitchens lined with drying bundles of thyme and yarrow. Rosemary crushed by nonna’s bare fingers. Jars of olive oil infused with basil and raw sunlight. Elders who knew which root to dig after the first frost, which flower to steep for a restless mind, which bitter leaf to chew in early spring to wake the liver from winter’s sleep.”
— Mary Beth

Foraging for a Dutch Spring

“On my days off, or even just cycling to work, I find myself constantly observing what is emerging, new shoots, blossoms, and the first tender leaves of the season.”
— Céline Thomassen

The Mold Question

“The coffee you drink is roasted, and then brewed with hot water. That combination makes ‘active mold’ an unlikely concern in the final beverage. The bigger issue by far is cup quality and whether a coffee was handled well enough upstream to avoid the kind of storage or drying process damage that creates stale, musty flavors.”
— Andrew Sinclair