Q: I though Kitchen Work was a magazine.  Why isn’t there more content online?
A: Kitchen Work is an old-fashioned, hold-it-in-your-hands magazine.  We print issues four times per year, and send each issue in a snazzy envelope directly to your door.


Q: What can I expect from the contents of each magazine?
A: Real, high-quality writing and illustrating about every imaginable subject regarding food, wine, cooking, eating, shopping, hosting, digesting, tasting, growing, dining, preserving, marinating, braising, cellaring, chopping, ordering, honoring and then some.


Q: From whom do you accept submissions of writing or illustrations?
A: Anyone and everyone!


Q: How do I subscribe?
A: On this page: https://kitchenwork.chargebee.com/hosted_pages/plans/quarterly-journal


Q: How long does my subscription last?
A: As long as you want it to.  We’ll send you a new issue every three months unless you cancel, which you can do anytime.


Q: Who publishes Kitchen Work?
A: The team at Heirloom Cafe in San Francisco, with some help from a diverse editorial board.


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