Swill Magazine Issue 1 - Available Now Swill Magazine Issue 1 - Available Now

Swill Magazine #2

$33.00

Magazines

Swill Magazine #2
Swill Magazine #2
Swill Magazine #2
Swill Magazine #2
Swill Magazine #2
Swill Magazine #2
Swill Magazine #2
Swill Magazine #2
Swill Magazine #2
Swill Magazine #2

"Hi there, sophomore sweethearts. Welcome back for another round.

It's juicy, jam-packed with beauty and deliciousness. Think of this edition as the print-equivalent of a long lunch, starting with a series of treats from chef Paul Carmichael’s childhood in the Caribbean, shot by Lauren Bamford in the style of a Women’s Weekly cookbook, circa 1972. Longtime John Waters collaborator Vincent Peranio talks about Baltimore Happenings through the 60s and 70s. For the main course, we travel to Mexico to view one of the world’s most engrossing cities through the eyes of its signature sandwiches. Author Michael Pollan writes about his experience with mescaline and Michelin-starred chef David Thompson schools us on Thai cookery. Enjoy a side serve of the Greek Islands, told through the lens of photographer Ellen Virgona, and then there’s dessert. Mr Stanley Tucci on his love of vacuuming and his hatred of the timpano they served in his 1997 film, Big Night. There’s plenty more, high to low, near to far, and all kinds of ridiculous."


Myffy Rigby Editor



Swill: An all-access pass to the most powerful voices in food.

Edited by Myffy Rigby (ex-editor of The Sydney Morning Herald Good Food Guide) and featuring a roll-call of award-winning writers and photographers, irreverent reverence is the order of the day. A quarterly publication, Swill is a collection of stories bedded in restaurant culture and all those soft places in between. A celebration of beauty, told with intelligence and wit. The backbone of human culture, food and drink permeates every aspect of modern life in all kinds of ways. Swill gives voice to the strange, smart, beloved and unloved.


Issues 1-4 are available now. 

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