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Caption: Spring 2014 I knew what I wanted to do with this issue for a long time. I knew I wanted a lot of ethereal florals. ("Florals for spring? How original.") I wanted pinks of all shades and deep dark greens, like the color of seaweed. I wanted dirt and delicate type. And I especially wanted breakfast.
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Caption: Fabrics were sourced. (From my favorite thrift stores.)
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Caption: Recipes were tested. (And eaten.)
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Caption: sooo many tofu crumpet sandwiches were eaten.
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Caption: Long lettering sessions were finished. (While watching Star Trek: Voyager.)
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Caption: The cover was shot. (On a garbage can, because our studio at the time was too small for "extra" tables.)
Caption: O N T H E C O V E R crumbled cookies
cocoa powders
coconut
thyme
mint
chickpeas
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Caption: The final touches were made, and the issue was tested and edited.
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Caption: F E A T U R E S fresh tea party
springtime garden prep
eating whole grains
making peace with food
cooking calçots
spring rolls
creating vegan meringue & marshmallows
diy body scrubs
gluten-free cakes
our spring book review
and more
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Caption: It went to print.
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Caption: And we shipped
& celebrated. This issue ended up being our first ever to sell out in its first month. I'm so proud of this one for many reasons, but I'm just so glad so many loved it as much as I do.