Kitchen Table Magazine Issue 6: The Pizza Issue

PIZZA IS ONE THING WE CAN ALL AGREE ON, RIGHT? RIGHT?! One of the most lovable forms of food, pizza is the staple of late-night work and kid-friendly sports practice celebrations, fuel for drunken nights and stoned days, a salve for hungover mornings, a bribe for the friends who helped you move. It’s convenience food after a long day, or a divine meal worthy of many pilgrimages; a blank canvas for cultural masterpieces. 

• Feature Interviews w/ Jhy Coulter from Devoured Pizza in Kansas City, MO, and Kayla Abe from Shuggie's in San Francisco. Neither are professionally trained chefs, but both have critically acclaimed pies and the funnest design ever. 
• A Coast-to-Coast Pizza Survey with two dozen Pizzaioli. If you aren't curious what pop-culture pizza moments inspire the nation's creative slice-slingers, what are you curious about?
• Totino’s Frozen Pizza-flavored Ice Cream (yes, you read that correctly) and the story of Rose Totino, a groundbreaking and overlooked pizza hero. Also a pizza-inspired cocktail for after you burn the roof of your mouth on said Totino's pizza because you couldn't wait five minutes for it to cool down. Not that WE have ever done that.
• Simpson’s Writer/Showrunner Bill Oakley Rates Frozen Pizzas. Simpsons. Frozen pizza. What more does a '90s kid dream of? Clearly Canadian and a box of Gushers?
• A Junk Food Fetish for Fake Pizza-Flavored Anything. A brave soul journeys through the world of faux 'za to see which conglomerate can best Willy Wonka the taste of a pepperoni pizza into an extruded corn/potato product.
• The Definitive Answer to the Eternal Question: Does Pineapple Belong on Pizza?
• (Totally lying about the pineapple question—the Known Universe itself will die before we agree on an answer.)
• So much more, and not entirely pizza-related: Recipes, lots of Recipes; Gardening Tips; a Food Fight; a Brief History of Teriyaki in the Pacific Northwest; the Best Whiskey You'll Never Taste. And for dessert? This Issue's Word from the Kitchen—Cannoli.

KITCHEN TABLE CONNECTS INQUISITIVE COOKS, enthusiastic eaters, and imaginative creators in a fresh and tasty publication that investigates not only the how-tos but the whys of eating. Through a mix of personal storytelling and delectable illustration and photography, our magazine endeavors to be an inclusive celebration of food and community.

WE ARE A VOICE FOR INCLUSIVE FOOD CULTURE, sustainability, our relationship with place, and our ability to be present in a world of digital distraction. Our contributors, our feature subjects, and our readers represent a wide range of age, race, nationality, and genders. Our contributors are overwhelmingly female, by a two-to-one margin, and we actively work with and fully support our BIPOC and LGBTQ+ communities.