Figo Collective #5

Figo Collective Nº5 looks at food as something we inherit, remember, and reinvent. This issue moves through fungi, sustainable flavour, Northern Swedish cuisine, hazelnut farming, wine, beer, markets, seeds, scent, and hospitality, mixing essays, interviews, recipes, research, and visual stories along the way. It also explores continuity in gastronomy through conversations with Mauro Colagreco, the team behind Mater in Peru, and the Troisgros brothers, asking what gets passed down—and what we choose to change.

Opening conversations about every link of the food chain. A neat and new magazine that explores sustainability, wellness and gastronomy through a lens of alternative perspectives and multifaceted cultures. Inside, vibrant photography and colourful illustration abound.