SOBREMESA
Art & Writing
About Food
Sobremesa is a magazine filled with art & writing about food. Named after the Spanish word for relaxing at the table together after a heavy meal, the magazine is meant to be a metaphorical sobremesa for artists. We hope reading it makes you feel as sated and surrounded by community as sitting at the dinner table with your loved ones does. Tabloid-size and lovingly printed in small batches on recycled newsprint, Sobremesa is what your coffee table needs.
Volume 5: FIRE features:An exploration and photo essay of piib cooking by Jose Cuellar and Katie Rice
Memories of watching gleaning fires and pandan-flavored Tau Suan in Thailand by Pasinee Pramunwong
A found poem about climate change and cooking by Gayle Brandeis
A philosophical look at goat slaughters in Ghana and the transformative power of fire by Sohum Gupta
A series of fiery books and their corresponding vegetables by Jackie Rangel
Learning how to make fires from rambutan bricks in a kitchen to burning tamarack and alder in the Wallowas by Mana Adrian Gale
Capturing traditional Peruvian cooking over fire by Jono Foley
Fire as a foundational foodway + a recipe for campfire pizette fritte with pine cone syrup by Adrienne Snobeck and Wolvestudios
Uncovering the forbidden Flaming Dr. Pepper shot on Austin’s Dirty Sixth Street by Celeste Amidon
A poem about blackthorn and pain by Seán Carlson
A look at Desnudo’s coffee roaster by Kassandra
The continutal delight of collecting matchbooks by Jennie Bender
A brief look at cheesemaking in the Alps by Katie Rice
Available as an oversized tabloid magazine lovingly printed in small batches on recycled newsprint.
Sobremesa Volume 5: FIRE
From an exploration of piib cooking to roasting coffee in Austin, TX and eating Tau Suan by the light of the gleaning fires in Thailand, Volume 5 is all about fire.
SHOP PAST ISSUES
Volume 4 features:A guide to pairing vegetables with contemporary fiction by Jackie Rangel
A profile of the garden and gardener that supply Este in Austin, TX with its produce by Katie Rice
Photo essay of the process of coffee harvesting by Jono Foley
A lyric meditation on the importance of café y pan by Julieta Ornelas
A profile of New Haven-style apizza and the man slinging it in East Austin by Katie Rice
An ode to Jameson, crimson lips, and shattered nights by Aimee Seu
A loving, insightful essay and photo essay about a grandmother, a kitchen, and a legacy by Dimitri Staszewski
A series of photos that expand the idea of food photography by Paz
A poem about Monet, first experiences, and wasabi by Jerome Stracke
Available as an oversized tabloid magazine lovingly printed in small batches on recycled newsprint.
Volume 2 features:A lyric essay about disordered eating, boxing, hunger, desire, and the nourishment of bread with olive oil by Raisa Tolchinsky
A poem about Italian sandwiches and loss by Bella Castillo
Tomato toast recipe as meditation by licensed therapist Emma Weinstein
A graphic novel snippet about cannibalism, desire, and humanity by daymoy.
Recipes for when you’re stranded on a desert island by Ben Walker
Serving Jesus an ice cream cone by Jono Foley
A profile of Slateochre Farmstead, a farm focused on animal husbandry outside of Charlottesville, Virginia by Katie Rice
A photo essay pairing desires with meringue by Bella Castillo
A poem about love, weddings, and honey by Annie Schumacher
Available as an oversized tabloid magazine lovingly printed in small batches on recycled newsprint or as a digital PDF download sent directly to your email address.
Volume 3 features:An essay that explores the idea of “girl dinner,” nurturing oneself, and the fact that sometimes dinner is just a meal by Elizabeth Carroll
Illustration of life, death, and hunting/gathering by daymoy
A recipe for the most elegant, green-grape-infused cocktail you’ve ever seen by Roger Zubiate
Vegan pop tart recipe from the beloved (and now defunct) Happy Heart Kona in Hawaii by Isabel Thottam
Graphic memoir about peaches, fertility, and hope by Nicole LeFebrve
Auto-fiction exploring love, desire, and sour cherries by Katie Rice
A recipe for sour cherry and almond ice cream with a shortbread crumble by Katie Rice
An essay about harmony, transcendent combinations and Super Bowl sliders by Ben Klinkner
Available as an oversized tabloid magazine lovingly printed in small batches on recycled newsprint or as a digital PDF download sent directly to your email address.
STOCKISTS
Popping up around Chicago, IL
SUBMISSIONS
Volume 6 is all about dirt. Tell us about planting vegetables in the yard or making a dirty martini. Give us the dirty music your line cooks listen to. Write to us about dirt under your fingernails, cooking outdoors, the best way to clean a potato. Share an oral history of a farm in your town.
We'll happily look at drafts or fully realized work. We'll also happily look at pitches. Keep draft information and pitches relatively short! 3-5 sentences is great. If you can't explain your idea in that space, it's probably not ready to pitch yet. We want to know what the piece is about, but we also want to know why you're writing it and what it might bring to readers. Try to include the heart of the piece and not just the who/what/when of it all.
We accept art that can be reproduced in the printed form (mostly photos and illustrations), poetry, essay, fiction, recipes, and whatever other genre-bending pieces of writing you want to pitch.
Use this form to submit. Submissions are due by 11:59pm, June 7, 2026. We'll be back in touch by July 7, 2026.
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