Pit, Issue 16

Pit magazine is about cooking outside, over live fire. It’s about the smell of smoke in the air, the singed hairs on your fingers and the pink ring on a rack of ribs you cooked at the end of your garden. Pit explores the global traditions of cooking using age-old methods, from American BBQ to the Polynesian Imu fire pits, Jamaican jerk drums and mackerel grills lining the shores of the glittering Bosphorus in Istanbul.

This original form of cooking is increasingly popular, with new restaurants opening, major BBQ and music festivals selling out and artisan butchers springing up to sell high welfare cuts to a new generation.

With three issues across the warm months, Pit is the magazine for people who aspire to roast their Moroccan lamb on an open fire in spring, grill fresh fish on the beach in summer and smoke their Christmas turkey. Just don’t mention pulled pork.

In this issue:

What, exactly, is happening in America?! We all want to know, so it seemed timely to focus our eyes across the pond. We look at American food and culture in all its fun, fascinating, and f***ed-up glory.

In this issue, Uyen Luu writes about Vietnamese immigrants building new homes in California, Chiara Arellano on the incredible and inspiring story of the Black Panthers’ breakfast clubs, and Annie Cheng on the history of Mississippi Delta cuisine. There are pupusas, Big Drinks and one man’s story of his time spent as a human guinea pig.

Plus! Recipes for floats! Deep dish pizza! And an interesting and delicious Pickle Project…

This issue is guest edited by two Friends of Pit: UK-based and displaced Midwestern American food writers Tim Anderson and Anna Ansari.