Serviette, Issue 5 – Food is Place
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Serviette is a magazine about food, but not just about the food we eat.
It’s about the themes, ideas, conversations and connectivity around the cycle of our food; the language, culture and transformative possibilities of the future of our food; the journey it takes from seed to stomach, and all of the people who helped it along its way. Its mission is to create meaningful, purpose-driven content that drives a more interconnected, circular world of hospitality.
In this issue:
In Issue 05, we unfold our maps in search of how places inform what, how and yes, where we eat. We swing by West Yorkshire’s Rhubarb Triangle to see why their stalks pop up extra-fast. We dive into the work of a Palestinian artist who uses fermentation as a metaphor for displacement. We visit the gardens of a B.C. farmer growing tropical fruit very far from the tropics, and we tag along for a seal meat delivery at an Inuit arts centre in Ottawa. And author Sheima Benembarek shares a story of a reluctant cooking lesson with her mother, using a spice mix from their hometown of Rabat in her Quebec kitchen.
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