Volume 13 Issue 3
Steak As Fuck You
Bon vivant/savant genius Chris Lombardi and I recently ate preposterous and stupefying steak in Tokyo. The restaurant, Aragawa, is on the basement floor of an unassuming late-60s apartment building. There's just a tiny food court with two pretty sad...
Thin Chicks
Not all girls that have anorexia or bulimia look like a stick figure with the faintest ghosts of tits. Some of them just look a bit skinny and act kind of squirrelly.
Fish And Grits
What more could be said about Ghostface at this point? The guy epitomizes every single thing this magazine stands for. His musical contributions are unsung, yet unmatched.
Gone Hunting
Scandinavian parents take their kids hunting all the time. You're not allowed to shoot anything until you're 15, so it's mainly just sitting in the forest watching men with guns.
Braised Puppy With Assorted Greens
OK, let’s get this out of the way: It’s illegal to kill, cook, and serve dogs—even in Hong Kong, capital of “exotic” cuisines of the world. Recently California even passed a law that makes it illegal to prepare, sell, and serve foie gras, the national...
Gross Jar
A little over a year ago, we ran an article in which we pitted a friend of ours against some cockroaches (it ended with several of their heads in his mouth-remember?).
Vice Fashion - Still Hungry
Bangladesh is a small country located just below India that somehow manages to exist as one of the world’s poorest, most densely populated and least developed countries in South-East Asia.
Children Of The Corn
Michael Pollan is one of the foremost food and plant experts in America. He wrote The Botany of Desire a few years ago, he teaches about food, plants, and biodiversity at the University of California, Berkeley.
National Front Soup Kitchen
Roger Bonnivard runs a bird shop in a popular paris neighborhood. Roger loves his pets, and he also loves people. He was a militant for the MNR (National Front dissident party) when he founded the SDF association.
Keep It Simple
It would be nice to know how to whip up braised short ribs with almondine rémoulade and country greens strained through champagne and drizzled with truffle oil, or something like that. But look deep inside yourself. Is that really tastier than a BLT?