Fields Mag Issue 3 – Food

by Fields


This issue is our african way of enjoying food, not much talking but lot of mouth watering photographs and recipes. Let’s meet later and talk about it!
Essie Bartels with a line of sauces and spices called Essiespice, this culinary entrepreneur began cooking alongside her mother and grandmother.
Pregs Govender, south african human rights and anti-apartheid activist gives us an insight on seeds ownership.
Tuleka Prah, with her African Food Map, she is putting together a trusted reference point for popular African recipes.
Nargisse Benkabbou, author of My Moroccan Food shares tasty traditional moroccan recipes with a twist.
Beautiful interview of our here, eco-chef and food justice activist Bryant Terry.
And a lot lot more!

FIELDS is a bilingual, French and English bi-annual magazine and multimedia platform about activists, change-makers and the context they evolve in. Inspiration is everywhere, through storytelling we want to place our readers, in the midst of pacific revolutions, reinvention of solidarity and flamboyant creativity. We ask itchy questions and explore solutions to bring our world back on its feet.

With talented contributing writers, photographers, illustrators, researchers, we dig deeply into stories. We are passionate about our content. We advocate for curated photography, well-documented articles, handpicked themes and a strong visual identity. With outstanding image quality, ethical publication values and often-innovative art direction, FIELDS is as smart as it is beautiful.

Our readers engage with FIELDS as a consistent source of inspiring content and alternative reflections on international affairs, human rights, arts and social justice. We are global daydreamers, we firmly believe that the world cannot be viewed solely through a western perspective. We are passionate about what we are doing and want to make our voices heard as far as we can.