4) Saucy's Kristen Taylor on the Food Seen: Former BBC and Al Jazeera writer Kristen Taylor talks with Michael Harlan Turkell about putting together Saucy, her quarterly design and story-heavy magazine that focuses on how food brings people together and keeps them apart. On the a most recent issue, “The Handbook of Food Poisoning,” which covers potentially poisonous pufferfish, cyanide-bearing apricot pits, and other deadly foods:

A lot of it is resistance…There are so many beautiful food magazines that are recipe driven, and Saucy isn’t that. I wanted to start with the ways in which we couldn’t eat together, because of a lack of knowledge that we have. Everybody thought that it was going to be a thrill-seeking issue, you know, what’s the scariest most exotic thing you can eat, but that always trends one way but you can’t come back from that. But this is something that I hope people will read and pass around and share and keep, it’s meant to be collectable….We’re always changing in the ways we can eat…it’s hard to say what the common denominator is these days.


Link to the full episode. Thanks, Eater NY!

4) Saucy's Kristen Taylor on the Food Seen: Former BBC and Al Jazeera writer Kristen Taylor talks with Michael Harlan Turkell about putting together Saucy, her quarterly design and story-heavy magazine that focuses on how food brings people together and keeps them apart. On the a most recent issue, “The Handbook of Food Poisoning,” which covers potentially poisonous pufferfish, cyanide-bearing apricot pits, and other deadly foods:

A lot of it is resistance…There are so many beautiful food magazines that are recipe driven, and Saucy isn’t that. I wanted to start with the ways in which we couldn’t eat together, because of a lack of knowledge that we have. Everybody thought that it was going to be a thrill-seeking issue, you know, what’s the scariest most exotic thing you can eat, but that always trends one way but you can’t come back from that. But this is something that I hope people will read and pass around and share and keep, it’s meant to be collectable….We’re always changing in the ways we can eat…it’s hard to say what the common denominator is these days.

Link to the full episode. Thanks, Eater NY!