Join us for the next installment of our new event series, hosted by the Heath Newsstand. Smart, interesting people, talking about their passions. A reason to come together, to share, and learn.
Food: the sources, the chefs, and the cultures. The founders of two recently launched food magazines discuss why they needed a platform beyond the plate.
Your ticket includes admission to the talk, along with bread and dips from Tartine, beer from Fort Point, and treats from ReGrained.
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Nick Muncy founded Toothache magazine in 2017. In his words: “Toothache is for chefs, by chefs.” The magazine offers different perspectives of the culinary world, featuring stories and recipes from chefs around the globe. Issue 02 features Los Angeles, Hong Kong, Portland, New York and San Francisco. Prior to focusing full-time on Toothache, Nick was the pastry chef at Coi.
Stephen Satterfield founded Whetstone magazine in 2017. Since 2010, the Atlanta native has been based in San Francisco, where he managed Nopa and created the food media project Nopalize. He then rounded out his experience with culinary school and a stint as a sommelier. Whetstone is led by a team of women and people of color, and focuses on “indigenous foodways and cultures, told in stories rooted with a sense of place.”
show less
Food: the sources, the chefs, and the cultures. The founders of two recently launched food magazines discuss why they needed a platform beyond the plate.
Your ticket includes admission to the talk, along with bread and dips from Tartine, beer from Fort Point, and treats from ReGrained.
*********
Nick Muncy founded Toothache magazine in 2017. In his words: “Toothache is for chefs, by chefs.” The magazine offers different perspectives of the culinary world, featuring stories and recipes from chefs around the globe. Issue 02 features Los Angeles, Hong Kong, Portland, New York and San Francisco. Prior to focusing full-time on Toothache, Nick was the pastry chef at Coi.
Stephen Satterfield founded Whetstone magazine in 2017. Since 2010, the Atlanta native has been based in San Francisco, where he managed Nopa and created the food media project Nopalize. He then rounded out his experience with culinary school and a stint as a sommelier. Whetstone is led by a team of women and people of color, and focuses on “indigenous foodways and cultures, told in stories rooted with a sense of place.”
Join us for the next installment of our new event series, hosted by the Heath Newsstand. Smart, interesting people, talking about their passions. A reason to come together, to share, and learn.
Food: the sources, the chefs, and the cultures. The founders of two recently launched food magazines discuss why they needed a platform beyond the plate.
Your ticket includes admission to the talk, along with bread and dips from Tartine, beer from Fort Point, and treats from ReGrained.
*********
Nick Muncy founded Toothache magazine in 2017. In his words: “Toothache is for chefs, by chefs.” The magazine offers different perspectives of the culinary world, featuring stories and recipes from chefs around the globe. Issue 02 features Los Angeles, Hong Kong, Portland, New York and San Francisco. Prior to focusing full-time on Toothache, Nick was the pastry chef at Coi.
Stephen Satterfield founded Whetstone magazine in 2017. Since 2010, the Atlanta native has been based in San Francisco, where he managed Nopa and created the food media project Nopalize. He then rounded out his experience with culinary school and a stint as a sommelier. Whetstone is led by a team of women and people of color, and focuses on “indigenous foodways and cultures, told in stories rooted with a sense of place.”
read more
Food: the sources, the chefs, and the cultures. The founders of two recently launched food magazines discuss why they needed a platform beyond the plate.
Your ticket includes admission to the talk, along with bread and dips from Tartine, beer from Fort Point, and treats from ReGrained.
*********
Nick Muncy founded Toothache magazine in 2017. In his words: “Toothache is for chefs, by chefs.” The magazine offers different perspectives of the culinary world, featuring stories and recipes from chefs around the globe. Issue 02 features Los Angeles, Hong Kong, Portland, New York and San Francisco. Prior to focusing full-time on Toothache, Nick was the pastry chef at Coi.
Stephen Satterfield founded Whetstone magazine in 2017. Since 2010, the Atlanta native has been based in San Francisco, where he managed Nopa and created the food media project Nopalize. He then rounded out his experience with culinary school and a stint as a sommelier. Whetstone is led by a team of women and people of color, and focuses on “indigenous foodways and cultures, told in stories rooted with a sense of place.”
show less
Date/Times:
2900 18th Street, San Francisco, CA 94110
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