Serviette — Issue 8: Food is Vice

The eighth issue of Serviette, the food magazine Max Meighen started in Toronto in 2022, built around the theme Food is Vice.

The stories look at the less wholesome side of eating and drinking: a Turkish honey, known to ancient Greek writers, that can act as medicine or intoxicant; Soylent's afterlife as a BDSM staple; cider pressed from stolen fruit; and a late-night search through Berlin for good döner. Other pieces cover cooking with coca in Bogotá, a meal at a brothel in Nevada, the infringed rights of Indigenous lobster fishermen, staff at luxury parties where food waste is routine, a cookbook made by prisoners, and the 2010s online habit of putting bacon on everything.

Meighen worked as a chef and brewer, and in 2019 opened the Toronto restaurant, brewery and urban farm Avling before founding the magazine. Caitlin Stall-Paquet is its editorial director.

Serviette, 2026. 23 x 31 cm.