Food Documentary Magazine

Magazine F No.13 CLAM (EN)

Category

Magazine > Culture / Lifestyle

Publisher Baemin, Magazine B | 170 X 240mm, 144 pages

■ About the Publication

Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

■ About the Publishers

Baemin

Baemin is a food-tech company, founded in June 2010, by owner Bongjin Kim. With over 3 billion downloads, it is considered Korea’s number one delivery app that leads the food delivery industry under the mission of “Good Food Wherever You Want”. It now plans to expand its multi food-tech company in creating unique businesses like Baemin Riders, Baemin-Chan, and Baemin-Sanghwe.

Magazine B

Magazine B is an ad-free monthly publication that dedicates each issue to one well-balanced brand unearthed from around the globe. The magazine introduces the brand’s hidden stories, as well as its sensibility and culture, and is an easy but also serious read for anyone with an interest in brands.

■ About the Issue

Clams refer to mollusks with complex anatomical structures, spanning a range of species such as scallops, razor clams, butter clams, blood cockles, Asian hardshell clams, and mussels. Feeding mostly on only microorganisms like plankton, clams are like crops—two things that became both sustenance and treasures to humans since before the age of agrarian societies. Known as environmental cleaners that remove nitrogen from ocean waters and lower carbon dioxide levels in the air, clams are emerging as a sustainable food for the future. The unrivaled aroma and texture of these mollusks inspired myriad clam dishes across the globe, with some comparing the wide flavor nuances to the different marks of terroir on wines.

■ Contents

2 Intro

8 Letter from F

12 Oregon Seafare

Blue Siren Shellfish, a local wild seafood harvesting brand

26 Clam Divers

Divers who catch wild clams

30 Clam Exploration

A great resource for humans prior to agrarian society

38 Academic Manual

Extensive facts and information about clams

52 Fishmongers

Seafood experts from across the globe stick to sustainable fishing ethics

74 F Cut

Mysterious traces of the evolution of life, engraved on clam shells

84 Interview

84 Shina Wysocki·Marco Pinchot

Chelsea Farm Owner Shina Wysocki and Business Developer Manager Marco Pinchot focus on clam farming as a means for both environmental restoration and economic profit

90 Coastal Foragers

People who forage from the ocean while staying connected to nature

96 Interview

96 Jacob Harth

Jacob Harth, a chef who calls attention to the importance of traceable seafood

106 On the Table

Clam recipes based on countless innovations and experiments

130 Into the Market

Raw clams caught using a sustainable fishing practice and their convenient, processed counterparts

134 References

Books and movies recommended by chefs, clam experts, and coastal foragers

136 Outro

142 Dictionary

143 Index

14 – Oregon Seafare

28 – Clam Divers

40 – Academic Manual

66 – Fishmongers / Flying Fish Company

68 - Fishmongers / Flying Fish Company

84 – Interview / Shina Wysocki·Marco Pinchot

90 – Coastal Foragers / Kondo Taku

102 - Interview / Jacob Harth

128 - On the Table / Ceviche Project

136 – Image of Clams at Market