Spoiled Rotten explores spoilage and the spoiled, digging into what’s stale, overripe, curdled, wasted, and reborn in food culture. A 256-page pocket-sized magazine of essays, recipes, and art including:

A private chef’s tell-all on the excess and absurdity of cooking for billionaires, and the sharks that follow their superyachts for scraps by Katy Severson
A cultural critique of how Western food systems' pursuit of convenience has eroded our tolerance for discomfort and by extent, deliciousness, by Anikah Shaokat
A journey into the world of wassailing in the English countryside and what happens when rituals fail by Amber Husain
A meditation on the ghost of the Burger King at the U.S. military’s Bagram Air Base by Aria Aber
Recipes that rescue ingredients past their prime, including an ingenious cursed custard by Oliver Costello of TOAD Bakery, a black sesame banana bun by Kendra Vaculin and a molten chocolate panade by Andrew Janjigian
The mold, mites, slime and other unsavory realities of cheesemaking, and how cleaning up mess becomes a form of care by H Conley
A wine professional on the wine purchasing habits of The Real Housewives and the taste of conspicuous consumption by Charlotte Buck
An exploration of the rot endemic to sugarcane production and communing with the ghosts its left behind by Bitter Kalli and Amirio Freeman
A family legacy of enthusiastic eating involving the world haggis eating championship with Laura Pitcher
Plus the fantasy of being coddled by room service, navigating “the danger zone” for perishable foods with parents who don’t believe in it, a spit-exchange circle for making chicha de jora, dumpster diving for survival in Manila, the rise of human composting for burial, a case for bringing back the time-honored tradition of throwing rotten-tomatoes, a special themed crossword puzzle and much more.