An Interview with Carolina Meurkens and Ron Collins by Monique Murad Photography by Mariah Miranda Café Cino, a Black, queer owned coffee & tea pop-up, is much more than just another city spot to get your morning boost. Born as a love story, the café is an intentional space to gather, to experiment, to come … Read more(Issue 18) Feature: Café Cino – a labor of love and community
Hello and welcome to the 13th Issue of Mixed Mag. I am so happy to have you here. What if I told you that longevity really can be achieved through food — if you follow an approach based on facts, not the newest craze? I’m a City Girl in every way: A twenty something, career-oriented, … Read moreEditor’s Note: Hot Girl Tips for a Healthy Gut by Stephanie Eyocko
FLAVOR NOTES: bubbly, sweet, floralVIBE NOTES: sugar, spice, everything nice Blossom, Bubbles, and Buttercup have dedicated their lives to fighting crime and the forces of evil. I’ve dedicated my free time to making fun cocktails. So basically we’re the same! The Powerpuff Girls was the first cartoon that I have distinct memories of watching as … Read moreThe Powerpuff Girls by Leanne Su
Like most home chefs, I adore cookbooks; sadly, though, with a small apartment and not a lot of space, I have been forced to pick and choose which ones to purchase and keep on the shelf. And this most definitely includes ones of the, shall we say, vintage variety. If you love antique markets and … Read moreWhy I’ll Never Toss My Vintage Cookbooks by Lisa Wright
Chef Brian Lumley & fiancé Mishonie Swack. Photo Cred: The Jamaica Observer Google ‘Brian Lumley’ and you’ll find both the British fantasy author and the Jamaican culinary prodigy. Interestingly, both are shaping narratives in their own right, with fiction and the food scene as their respective canvases. For the latter, years of … Read moreMeet Brian Lumley, The Jamaican Chef With A Sublime Spin On Sunday Brunch by Sasha Lee
In my mind, pakoras are synonymous with daawats (transliterated as “feast,” but used as “big food parties”). Crispy on the outside, soft in the middle, pakoras are one of my favourite salty treats because they are a lazy cook’s dream. It takes less than 5 minutes to put the ingredients together, and you can shallow … Read morePakoras for the Lazy Home Cook by Sania Saeed
One of the best things about being a bartender is never knowing what to expect. True, like any other job, there are your basic job expectations: be on time, dress for success, and, of course, that perennial favorite that anyone in the industry knows to be a blatant falsehood—the customer is always right. But, as … Read moreThe Many Faces of a Bartender by Lisa Wright
Interview by Stephanie Eyocko. Photography by Eldred Bell If you take a stroll through Fells Point, you’ll be met with high-rise hotels, high-end retailers, Whole Foods, office buildings, and the harbor itself. The neighborhood is majority White and Blk Swan is a first of its “urban elevated,” kind. When you see the Black logo with … Read more(Issue 9) Food Feature: Blk Swan, the Experience
Scotch Egg are simple but feel elaborate; historic, and span nations. Traditionally, they are hard-boiled eggs nestled inside a tasty beef cover, coated with breadcrumbs and deep-fried until crispy.
The meals at Tables Turn are sold as eye-catching combos. The distinguishing “mix + match” menu setup — “Beef Tacos + Corn + Wings” / “Popcorn Chicken + Waffles + Wings Tossed in Signature Sauce, Spicy Mayo, Cheese, and Honey Mustard” etc — explains their fitting slogan choice — “good food equals good mood” — and why potential customers find it hard to believe they’re a local gem.