Issue 11

Photo by Alexa Viscius

We could not be more excited to announce that Issue 11 is available for pre-order! This year’s Spring + Summer issue includes an interview with a Herman Miller archivist, a DIY guide to weaving with found materials, stories of love for Lake Michigan and family cabins, and a stunning collaboration between a Chicago florist and design studio. All issues are on sale for $12 in our online shop through Friday, June 7th using the code midwest12!

For each issue, our contributor's creative talent continues to amaze and inspire us, and this publication would simply not be possible without them. Thank you again for your support and being part of the Driftless community.

Visit our online shop to pre-order your issue!

Issue 9

We could not be more excited to announce that Issue 8 is available for pre-order! This year's Spring + Summer issue includes an interview with a husband-and-wife ceramics company in Detroit, recipes created over open fires in the Northwoods of Minnesota, and a profile of a diversified, organic farm in southern Michigan.

For each issue, our contributor's creative talent continues to amaze and inspire us, and this publication would simply not be possible without them. Thank you again for your support and being part of the Driftless community.

You can pre-order Issue 9 for $12 through Friday, May 4th!

With Food + Love Pop-Up Dinner Series

interview by Leah Fithian and Anna Powell Teeter of Driftless Magazine
with Sherrie Castellano of With Food + Love
winter photographs by Amanda Paa of Heartbeet Kitchen
spring photographs by Meghan Izaguirre

How did you get the word out about the pop-up?
The food community in St. Louis is really engaged and supportive, and the concept has been warmly received mainly through my blog and social media.

What was your inspiration for the menu?
I plan my menu exclusively around what is available to me. I work with some wonderful farmers and I utilize whatever they have growing or whatever they have foraged.

Why do you feel it's important to gather people around the table to share a meal together?
I have a deep desire to care for others through food. It is truly my love language. These meals are a great reminder that slowing down and enjoying unplugged time with others is still very much alive and well.

Where you live and what do you do?
I live in Saint Louis, Missouri. I am the content creator behind my blog, With Food + Love. I am a pop-up chef. And I'm the director of marketing for Big Heart Tea Co. — a badass women run, ethically sourced herbal tea company.

When did you first begin the pop-up dinner series?
May 2016. Since then I've held them about every two months. More information here! The next one is our Early Summer dinner on June 10th. 

How many people are typically invited and involved?
My pop-up dinners are open to everyone. It is an all inclusive event. No invitations, no special lists, anyone can attend. But there is a limited amount of seats available (about 24 per dinner).

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WINTER DINNER — January 22, 2017

Polenta
braggadocio polenta, sweet dumpling squash, black pepper turnip ragù

The Last Hour
bitter cacao nibs, wild elderberry syrup, aeries port, pinckney bend vodka

Mousse Me
bissinger’s dark chocolate, caramel, hibiscus, blood oranges - recipe here!

Pears + Pine
pear shrub, wild pine syrup, pinckney bend gin

Bowl of Winter Whites + Seeds
fennel, cauliflower, white beans, yogurt, seed loaf

Salad – From The Earth
beets, baetje farms coeur de la crème, oregano vinegar, wild chamomile greens

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FOREVER SPRING DINNER — April 13, 2017

Plucked, Spring Mix Salad
pea shoots, spring greens, petite radish, herbs, johnny jump-ups, wild violet vinegar

Brewed, Oolong Broth Stew
forever spring oolong, asparagus, potatoes, carrots, crispy lentils

Sorrel Sour
sorrel syrup, parsley, 360 vodka

Churned, Golden Affogato
vanilla ice cream, sunshine dust, salty cacao nibs

Brings May Flowers
hibiscus, wild violet, rose lavender, lilac bitters,
lion’s tooth dandelion liqueur, 360 vodka

Pulled, Green Garlic Soup
green garlic, tokyo long whites, spinach,hemp seed dukkah

Foraged, Ramp Tartine
ramps, white beans, union loafer baguette, flory’s truckle

Issue 7 Submissions

Interested in contributing content to Driftless? Know of an incredible small business that would make a great feature? Have a seasonal recipe you just can’t get enough of? Just got back from an unbelievable adventure? Let us know – we would love to hear more!

Our content is based on contributions from our readers, and we highly value the interest and expertise that local stories bring to the table. When accepting submissions for print, we are looking for content based around Midwest America. Our definition of the Midwest includes Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, and Wisconsin. 

Submissions for Issue 7 – Spring + Summer 2017 – are now open. In order to submit a feature for consideration, fill out our online form and submission fee of $12. Submissions will not be considered until the fee is paid. This submission fee helps support the cost of printing – Driftless is completely ad-free, and by paying the submission fee you help ensure we can continue printing physical copies of the magazine. You’ll also receive a complimentary issue for submitting.

Any questions can be directed to info@readdriftless.com with a subject line of "Issue 7 Submission Inquiry." We couldn't be more excited for this 2017 Spring + Summer issue, and look forward to seeing your work!