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  • 95 pages 
  • 23cm x 30cm 
  • Published in Toronto, 2022 

Serviette is a magazine about food, but not just about the food we eat. It’s about the themes, ideas, conversations, and connectivity around the cycle of our food.


In this issue:


  • Matt Orlando, chef/owner of the sustainability standard-bearer Amass, explains why there is no such thing as a byproduct in his kitchens
  • A round-table discussion between female Indigenous chefs what it means to reclaim culture through their cooking
  • A look into how IKEA has grown its way into the urban gardening game
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