{"title":"Latest + Membership","description":null,"products":[{"product_id":"membership","title":"Cake Zine Membership","description":"\u003cp\u003e\u003cstrong\u003eWhy Membership?\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe would like to make the business more sustainable by enabling you, our loving and engaged readers, to support this work directly.\u003c\/p\u003e\r\n\u003cp\u003eWe love what Cake Zine has become, and we hope you do too. That said, running a magazine takes a lot of work. Cake Zine is currently sustained by our team’s largely uncompensated labor. We set out to make an art project, but we've found ourselves running a business, all while working regular jobs.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhat a membership program allows us to do:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eMemberships help us pay our contributors, compensate our team, cover printing and operating costs, and allow us to grow the magazine. Most of all, they help us keep making Cake Zine on our own terms.\u003c\/p\u003e","brand":"Cake Zine","offers":[{"title":"Reader","offer_id":40952651513905,"sku":"membership:reader","price":72.0,"currency_code":"USD","in_stock":true},{"title":"Insider","offer_id":40952651546673,"sku":"membership:insider","price":105.0,"currency_code":"USD","in_stock":true},{"title":"Cake Boss","offer_id":40952651579441,"sku":"membership:cake-boss","price":260.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/7610\/9873\/files\/cz.png?v=1774269486"},{"product_id":"spoiled-rotten","title":"Volume 8: Spoiled Rotten","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003ePre-orders are expected to ship late October.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cem\u003eSpoiled Rotten\u003c\/em\u003e \u003c\/span\u003e\u003cspan\u003eexplores 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:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eA 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 \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eA cultural critique of how Western food systems' pursuit of convenience has eroded our tolerance for discomfort and by extent, deliciousness, by Anikah Shaokat\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eA journey into the world of wassailing in the English countryside and what happens when rituals fail by Amber Husain \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eA meditation on the ghost of the Burger King at the U.S. military’s Bagram Air Base by Aria Aber\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eRecipes 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\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eThe mold, mites, slime and other unsavory realities of cheesemaking, and how cleaning up mess becomes a form of care by H Conley\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eA wine professional on the wine purchasing habits of \u003c\/span\u003e\u003cspan\u003e\u003cem\u003eThe Real Housewives\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e and the taste of conspicuous consumption by Charlotte Buck\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eAn exploration of the rot endemic to sugarcane production and communing with the ghosts its left behind by Bitter Kalli and Amirio Freeman\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eA family legacy of enthusiastic eating involving the world haggis eating championship with Laura Pitcher\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ePlus 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eUK \u0026amp; EU Customers! \u003c\/strong\u003eCheaper shipping is available through our distributor, \u003ca href=\"https:\/\/publicknowledgebooks.com\/collections\/vendors?q=Cake+Zine\u0026amp;sort_by=created-descending\"\u003ePublic Knowledge Books\u003c\/a\u003e.\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-family: monospace; font-size: 13px; display: block;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan style=\"font-family: monospace; font-size: 13px; display: block;\"\u003e\u003cspan style=\"font-family: monospace; font-size: 13px; display: block;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"font-family: monospace; font-size: 13px; display: block;\"\u003e256 pages\u003c\/span\u003e3.4in x 6.5in (8.7cm × 16.4cm)\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"font-family: monospace; font-size: 13px; display: block;\"\u003eOctober 2026, English\u003c\/span\u003eISBN 979-8-218-91687-9\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-family: monospace; font-size: 13px; display: block;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThis is issue is currently available for pre-order, it is \u003c\/span\u003e\u003cspan\u003eexpected to ship late October.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"A Cake Zine Publication","offers":[{"title":"Default Title","offer_id":41234635456561,"sku":"CZ008-001","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/7610\/9873\/files\/sr_cover_wip_2_front.jpg?v=1790006150"}],"url":"https:\/\/cakezine.com\/en-mx\/collections\/latest-membership.oembed","provider":"Cake Zine","version":"1.0","type":"link"}