Season One Preview
Richard Hart on bread, Adriana Cavita on mole, and much more. Starts: Nov 10.
What is Stone Magazine?
A new publication from Stone and our industry friends around the world. Stories will explore the history, craft, and business of food and drink. You can read more about our vision here.
When will the stories be released?
Season One will begin shortly with an in-depth profile of baker Richard Hart in Copenhagen. The following stories will be released every Monday until early 2026. After that, we turn our attention to Season Two: Fire.
What can we expect?
Variety. Some stories go deep on a specific ingredient or dish, others focus on a historical event that has shaped food and drink as we know it today. In many cases we’ve simply given a platform to someone with a deep insight on a particular subject, or a compelling personal story to share. Whether that be a chef, academic or writer.
And the theme?
The theme of this season is Roots. Sometimes, this is applied literally (our story about an octogenarian gobo farmer in Gunma, Japan, for example) but for the most part it serves to frame the stories we discovered organically over the last five years.
We speak to three chefs who attempted to put down roots in Paris, and follow Meedu Saad as he scours the fish markets of Port Said, Egypt, for inspiration. There are also a number of historical pieces, such as Adriana Cavita’s essay on the evolution of mole in Mexican cuisine, and our three-part feature charting the return of Mangalitsa onto menus.
Finally, we have a number of first-person essays from chefs discussing a specific part of their heritage. We’re particularly excited to share Prin Polsuk’s retelling of his early years growing up in Northern Thailand, and Fadi Kattan’s guide to the bakehouses of his native Bethlehem.
That’s all we’ll give you for now. Sign up to get every story delivered to your inbox for free.