Summer fades into fall. Issue 38 is now LIVE!
It's a beautiful world and we're blessed to be living in it
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As summer fades into fall, here's another issue for your leisure weekend reading, preferably with an affogato in hand.
Tapping on the button above (or any of the images) grants you access to the full digital issue, but if you’d like a short preview, here’s what you can expect 👇
America’s Forgotten Sense of Place
“We wandered in and out of these places decades ago, but we didn’t anticipate losing them. The bar with dollar bills stapled to the ceiling—the family-run Italian restaurant with the Red gingham table cloths and marbled plastic cups. The knick-knack figurines piled onto every available shelf space at your aunt’s house. Even the Nintendo controllers in the town's only McDonald’s lobby. Yesterday’s world was real—lived in.”
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Slow-roasted Sungold Tomatoes
“Adapted from Brooklyn restaurant Misi, these oozing slow roasted sungold tomatoes drizzled with hot honey, fennel & coriander seeds are mind-bendingly easy to make.”
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The Airport Bar
“In an environment and increasingly turbulent world that incessantly pushes people ahead as a statistical line that’s devoid of human connection, the terminal bar is a lighthouse for communal solace amid a journey.” —
Osso Buco & Mash
Perfect as summer slowly fades into fall
@dewolffon
On Running and God
“Those are the best runs, the ones you don’t want to do because after you do them you remind yourself that you can do hard things. And this bleeds over into every other aspect of your life.”
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Aspirin
“Aspirin was revolutionary during the early 20th century, not only because it was more effective and better tolerated than the other over-the-counter pain relievers, but also because it proved to be paramount in treating soldiers’ pain and fevers during WW1.”
— William
Sunshine in a Bowl
“Bright, zesty, and just a little unexpected, this Ecuadorian Tuna Ceviche brings sunshine to your table. Tender tuna is tossed with extra virgin olive oil, fresh parsley, and loads of sweet orange juice, then paired with lemon-marinated red onions for a burst of tang. After a quick chill to let the flavors mingle, it’s served alongside coconut oil–popped popcorn and crispy plantain chips.”
— Holly Rubio
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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Till next time,
Rocky