Twelve (12) 2-1/2" square mini cards + Twelve (12) 2-3/4" square mini envelopes in a 3"x3" square kraft box.



Great as gift tags for:
* gift baskets
* flower arrangements
* plant gifts.
* party favor gifts
* stocking stuffers
* tiny messages :)



Soft white, 100% cotton, acid-free archival paper

Twelve (12) 2-1/2" square mini cards + Twelve (12) 2-3/4" square mini envelopes in a 3"x3" square kraft box.



Great as gift tags for:
* gift baskets
* flower arrangements
* plant gifts.
* party favor gifts
* stocking stuffers
* tiny messages :)



Soft white, 100% cotton, acid-free archival paper

EATEN No. 12: Party celebrates the debauchery of olde, with stories ranging from the origins of champagne to fish served artistically in a shoe to history’s fabulous feline fêtes and more! (Autumn 2021)

Contributors include:

* Nathan Myhrvold on the Neapolitan origins of the pizza party
* Livia Djelani on celebrating with tumpeng in Indonesia
* Natalie Love Cruz on the bartender that brought us the cocktail party
* Carlynn Crosby on dining with Salvador Dalí

EATEN No. 19: Meat features all the juicy historical tales your carnivorous heart desires, from the saga of döner kebap in Berlin, a story of a meat-loving Indian king, and a biography of the world's oldest ham. (Winter 2024)

Contributors include:

* Victoria Flexner on the history of making meaty monsters in the medieval European kitchen
* Freda Mumbayo on corned beef and colonialism in Ghana
* Arabella Paulovich on chicken adobo and the farmworkers' movement
* Percy Bysse Shelley on why you should definitely not be eating any meat at all

EATEN No. 16: Spicy celebrates some of the most flavorful, fiery, and fascinating moments of culinary history, from everyone’s obsession with Dracula’s paprika to the origins of New Mexico’s signature chiles and the bloody story of nutmeg. (Spring 2023)

Contributors include:

* Alana Al-Hatlani on the relationship between the devil and spice
* Sejal Sukhadwala on the British origins of curry powder
* Sam Bilton on the evolution of gingerbread
* Zoe Suen on the prolific rise of Lao Gan Ma chili oil

EATEN No. 3: Rare showcases the unique and the unusual, with stories covering topics from the near disappearance of a striking American pepper to the saga of the priceless pearl pickles of Australia and the origins of Belgium's best (and rarest) beef. (Summer/Autumn 2018)

Contributors include:

* Laurel Randolph on the Fine Wines of Los Angeles
* Declan Henesey on Eating the Exotic in Victorian England
* Maite Gomez-Rejón on Mexico's First Female Cookbook Author
* Victoria Flexner on Grains of Paradise in the Medieval World

EATEN No. 15: Salty is keeping things savory for the autumn and includes stories on everything from the life and times of MSG to the fight over the real feta to the relationship between salt and empire in India. (Autumn 2022)

Contributors include:

* Jonathan Feakins on the global saga of sea turtle soup
* Rashmi Narayan on the fiery rise of Tabasco sauce
* Zeb Larson on the real history of Biltong
* Sharon Hunt on centuries of life in the land of cod

EATEN No. 14: Processed includes all the calories, trans-fats, and knowledge you need to get in the groove, from tales of junk food diplomacy to the saga of sourdough in Jewish China and the enduring turmoil of the Oleo Wars. (Summer 2022)

Contributors include:

* Nawal Nasrallah on the long lost flavors of Middle Eastern fish sauce
* James Mielke on the life and times of the real Chef Boy-ar-dee
* Yesica Balderrama on the magic of Maruchan in Mexico
* Sohel Sarkar on the unlikely rise of soy nuggets in India

Twelve (12) 2-1/2" square mini cards + Twelve (12) 2-3/4" square mini envelopes in a 3"x3" square kraft box.



Great as gift tags for:
* gift baskets
* flower arrangements
* plant gifts.
* party favor gifts
* stocking stuffers
* tiny messages :)



Soft white, 100% cotton, acid-free archival paper

Toothache issue five takes us to San Francisco, Tokyo, Singapore, South Korea, and Los Angeles, where we spoke to a wide range of chefs and pastry chefs. A magazine made entirely by chefs; this issue continues our mission to offer the most personal looks into each award-winning chef's craft and thoughts. With a mix of in-depth interviews, conversations, full-page photographs, and recipes geared for the professional kitchen, Toothache has something to offer to not only cooks but food lovers as well.

This issue includes:
Dave Beran - Dialogue • Julien Royer - Odette • Sung Anh - Mosu • Thomas Frebel - Inua • Brandon Jew - Mister Jiu's • Melissa Chou - Mister Jiu's • Clement Hsu - Breadbelly • Katherine Campecino-Wong - Breadbelly • James Wong - Breadbelly • Fabrizio Fiorani

This issue also includes an in-depth feature on different beautiful mignardises by Toothache creator and pastry chef, Nick Muncy.

Twelve (12) 2-1/2" square mini cards + Twelve (12) 2-3/4" square mini envelopes in a 3"x3" square kraft box.



Great as gift tags for:
* gift baskets
* flower arrangements
* plant gifts.
* party favor gifts
* stocking stuffers
* tiny messages :)



Soft white, 100% cotton, acid-free archival paper