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Steak Zine
Steak Zine
Steak Zine
Steak Zine

Steak Zine

325 SEK
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SWEDEN SHIPPING Shipping Class 1 = 49 SEK
Shipping Class 2 = 69 SEK
Shipping Class 3 = 89 SEK EUROPE SHIPPING #1 Shipping Class 1 = 100 SEK
Shipping Class 2 = 150 SEK
Shipping Class 3 = 200 SEK EUROPE SHIPPING #2 Shipping Class 1 = 150 SEK
Shipping Class 2 = 200 SEK
Shipping Class 3 = 250 SEK EUROPE SHIPPING #3 Shipping Class 1 = 150 SEK
Shipping Class 2 = 250 SEK
Shipping Class 3 = 350 SEK OUTSIDE EUROPE SHIPPING Shipping Class 1 = 150 SEK
Shipping Class 2 = 250 SEK
Shipping Class 3 = 350 SEK

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Cake Zine is a hedonistic exploration of history, pop culture, literature, and art through sweets.

In this issue:

Steak Zine is the new issue of Cake Zine. Cake Zine is a literary print magazine exploring art, history, and pop culture through food.

For this pocket-sized special issue, Cake Zine is setting off into carnivorous territory. We’re serving up 208 pages of non-fiction and fiction exploring the cultural impact of red meat, including:

The last days of Acropolis, Portland’s beloved strip club-steakhouse, by Sophia June

A profile on the women going viral by eating raw meat online by Ella Quittner
A night at a fictionalized steakhouse kaleidoscoped through the roles of maître d’, bartender, server, chef, and guest, by Leah Abrams, Isle McElroy, Lillian Fishman, Stephanie Wambugu, and Hannah Kingsley-Ma

Examinations of the enduring escapism of Outback Steakhouse and Fogo de Chão by Ruby Robina Saha and Adam Dalva
A trip through Nebraska to trace how historic stockyard closures in the late 1990s have affected those serving up beef in the Beef State, by Jamal Dauda
A wistful look back at a romance fueled by ribeye and red leather booths, by Emma Specter
NDA-risking testimony from a lab tech at a plant-based food start up who went from vegetarian to carnivore in the noble name of research, by AUTHOR REDACTED
Tracing the roots and uncertain future of Hong Kong’s sizzling steak by Madeline Leung Coleman
Plus the steak heists prompting retailers to put meat behind lock and key, the body horror of cannibalist cinema, revisiting molecular gastronomy’s embrace of meat glue, the social tensions behind ordering well-done meat, the trauma of growing up on an Australian cattle ranch, and much more.
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