It's a Beautiful Christmas. Issue 40 is now LIVE!

Merry Christmas & a Blessed New Year

WARKITCHEN Magazine is best enjoyed in a double-page spread layout. Click here to read the full PDF.

Issue 40 is proudly powered by Graffeo Coffee, San Francisco's oldest independent coffee roaster. Simply the World’s Finest Coffee. One blend. Two roasts. No shortcuts. Order a bag today at graffeo.com and taste the difference. Graffeo Coffee is always roasted fresh to order.

On behalf of everyone here at the WARKITCHEN I’d like to wish you and those you hold dear a Merry Christmas and a Blessed New Year.

We hope to add to the festivities with a small gift from us to you - our final issue of the year. Our longest one yet. There’s something for everyone.

Clicking on the link at the beginning of this email (or any of the images) grants you access to the full digital issue. If you’d like a short preview, here’s what you can expect:

Make Pierogi

“The tables are loaded with traditional dishes including barszcz, carp, herring, kutia, compote, and of course, pierogi. The most traditional and exceptionally infamous Polish Christmas dish, especially if grandma made them. In fact, she allowed me to share the recipe with you, just this once.”
- Zofia Czubak

Animal Meat Meal

“It’s easy to repeat the right phrases: ‘shake your farmer’s hand,’ ‘know where your food comes from’, ‘be connected to the food chain’ - but it’s something else entirely to take yourself out of your comfort zone and literally and physically be part of that process. Life is not clean and packaged: it’s real, raw, messy.”
- Lou Tamposi

Your Guide to Snowshoeing

“Snowshoeing has grown to become one of the fastest-growing winter recreational sports in the USA”
- Adventure Travel (James Murren)

Winter as a Metabolic Rite

“If your throat, head, hands, feet, womb, and kidneys are cold all day, don’t be surprised when your metabolism collapses.” - Veronica

Venison Birria Grilled Cheese

“If quesabirria tacos and a French dip sandwich had a baby, this would be it. Birria stew - traditionally made with goat simmered in a chili-rich and aromatic broth - dates back several centuries. This recipe is an adaptation of the now wildly popular quesabirria tacos. While the recipe for the broth stays true to traditional flavors, I’ve swapped out the tortilla for freshly baked sourdough bread to create a smoky, rich grilled cheese suited for a cold winter day.”
- Truth & Trout

Community Eats

As always, every magazine is only complete with some of your works of Art. Thank you for all your submissions. Spot yourself :)

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Merry Christmas,
Rocky