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WHATS GUTS?

To the tune of What’s Beef?  

Guts is when you need to eat two types of tripe a night just to feel satisfied. 

Guts is when your dad doesn’t feel safe eating street food with you. 

Guts is when you walk around London wondering what Fergus Henderson is having for lunch. 

Guts is when I see menudo on the menu. 

The alternative titles for this magazine were, “What I Could Chew”, “Ass to Mouth”, “The Dirty Pages”, and “Nero di Seppia”. None of those felt entirely right, but all of them will be included in some way. They’re inside the guts, and the gut’s are inside me. I’m just trying to get them out. 

To the tune of Return of the “G” but the “G” is for Guts:

What’s up with Guts? Is it a blog? Is it a newsletter? Can we eat it? What's a magazine anyway? Is it a cult? Are they on drugs? When's it going to drop? When’s it going to the printers? 

Guts! They’re what we like to eat.

Guts! They’re what we like to spill. 

Guts!™ An offal forward, confession booth of a restaurant lifestyle magazine. Slash comic strip. Slash fiction workshop. 

There will be:

Words about tripe, liver, and brains. 

Interviews with restaurant workers about the interior lives of restaurant workers. 

Serialized fiction. 

Comix with an “x”.

There will not be:

Lists. 

AI anything. 

Anti-vegan or anti-vegetarian anything.

Carnivore diet bullshit. 

But we do eat brains over here. We put three types of stomach in our stomach. You’ve probably heard of nose to tail but what about ass to mouth? We eat all that too. Bourdain ate unwashed warthog anus in Namibia so eating cow vagina in Torino is the least we could do.

Our @guts.mag column is out today: An Offal Opinion travels to Lithuania!

A trip to Vilnius reveals a food scene carrying the full weight history: pagan roots, Soviet memory and a cuisine that feels undefined in the most fascinating way possible, still searching for a language of its own.

Full story – link in bio!

Our @guts.mag column is out today: An Offal Opinion travels to Lithuania!

A trip to Vilnius reveals a food scene carrying the full weight history: pagan roots, Soviet memory and a cuisine that feels undefined in the most fascinating way possible, still searching for a language of its own.

Full story – link in bio!

Our @guts.mag column is out today: An Offal Opinion travels to Lithuania!

A trip to Vilnius reveals a food scene carrying the full weight history: pagan roots, Soviet memory and a cuisine that feels undefined in the most fascinating way possible, still searching for a language of its own.

Full story – link in bio!

BEWARE THE MEN WITH FISH TATTOOS

SAGE ADVICE ON SURVIVING RESTAURANT KITCHENS FROM @hollycookhollycook

Sat in bed after a late kitchen shift, scrolling through Instagram in an attempt to calm my adrenaline-fueled brain, I came across a 1997 interview with Alexander McQueen. There he was, talking about the fundamental and primal purposes of fashion. His words piqued my interest. “It’s about attracting a mate, it’s about sexuality, it’s about showing a person who you are…”

As a shy and guarded child/teenager/grown woman, I always enjoyed fashion. Besides the fact I like colors/prints/fabrics, I found it a great outlet for showing parts of my personality that weren’t expressly visible to strangers. Put on a silky printed cowboy shirt and gold hoops and suddenly that shy girl feels a little bolder, a little more confident, whether she stays silent or not.

READ THE FULL STORY FROM @hollycookhollycook AT GUTSMAGAZINE.SUBSTACK.COM

ART BY @bcookproductions

BEWARE THE MEN WITH FISH TATTOOS

SAGE ADVICE ON SURVIVING RESTAURANT KITCHENS FROM @hollycookhollycook

Sat in bed after a late kitchen shift, scrolling through Instagram in an attempt to calm my adrenaline-fueled brain, I came across a 1997 interview with Alexander McQueen. There he was, talking about the fundamental and primal purposes of fashion. His words piqued my interest. “It’s about attracting a mate, it’s about sexuality, it’s about showing a person who you are…”

As a shy and guarded child/teenager/grown woman, I always enjoyed fashion. Besides the fact I like colors/prints/fabrics, I found it a great outlet for showing parts of my personality that weren’t expressly visible to strangers. Put on a silky printed cowboy shirt and gold hoops and suddenly that shy girl feels a little bolder, a little more confident, whether she stays silent or not.

READ THE FULL STORY FROM @hollycookhollycook AT GUTSMAGAZINE.SUBSTACK.COM

ART BY @bcookproductions

BEWARE THE MEN WITH FISH TATTOOS

SAGE ADVICE ON SURVIVING RESTAURANT KITCHENS FROM @hollycookhollycook

Sat in bed after a late kitchen shift, scrolling through Instagram in an attempt to calm my adrenaline-fueled brain, I came across a 1997 interview with Alexander McQueen. There he was, talking about the fundamental and primal purposes of fashion. His words piqued my interest. “It’s about attracting a mate, it’s about sexuality, it’s about showing a person who you are…”

As a shy and guarded child/teenager/grown woman, I always enjoyed fashion. Besides the fact I like colors/prints/fabrics, I found it a great outlet for showing parts of my personality that weren’t expressly visible to strangers. Put on a silky printed cowboy shirt and gold hoops and suddenly that shy girl feels a little bolder, a little more confident, whether she stays silent or not.

READ THE FULL STORY FROM @hollycookhollycook AT GUTSMAGAZINE.SUBSTACK.COM

ART BY @bcookproductions

BEWARE THE MEN WITH FISH TATTOOS

SAGE ADVICE ON SURVIVING RESTAURANT KITCHENS FROM @hollycookhollycook

Sat in bed after a late kitchen shift, scrolling through Instagram in an attempt to calm my adrenaline-fueled brain, I came across a 1997 interview with Alexander McQueen. There he was, talking about the fundamental and primal purposes of fashion. His words piqued my interest. “It’s about attracting a mate, it’s about sexuality, it’s about showing a person who you are…”

As a shy and guarded child/teenager/grown woman, I always enjoyed fashion. Besides the fact I like colors/prints/fabrics, I found it a great outlet for showing parts of my personality that weren’t expressly visible to strangers. Put on a silky printed cowboy shirt and gold hoops and suddenly that shy girl feels a little bolder, a little more confident, whether she stays silent or not.

READ THE FULL STORY FROM @hollycookhollycook AT GUTSMAGAZINE.SUBSTACK.COM

ART BY @bcookproductions

BEWARE THE MEN WITH FISH TATTOOS

SAGE ADVICE ON SURVIVING RESTAURANT KITCHENS FROM @hollycookhollycook

Sat in bed after a late kitchen shift, scrolling through Instagram in an attempt to calm my adrenaline-fueled brain, I came across a 1997 interview with Alexander McQueen. There he was, talking about the fundamental and primal purposes of fashion. His words piqued my interest. “It’s about attracting a mate, it’s about sexuality, it’s about showing a person who you are…”

As a shy and guarded child/teenager/grown woman, I always enjoyed fashion. Besides the fact I like colors/prints/fabrics, I found it a great outlet for showing parts of my personality that weren’t expressly visible to strangers. Put on a silky printed cowboy shirt and gold hoops and suddenly that shy girl feels a little bolder, a little more confident, whether she stays silent or not.

READ THE FULL STORY FROM @hollycookhollycook AT GUTSMAGAZINE.SUBSTACK.COM

ART BY @bcookproductions

BEWARE THE MEN WITH FISH TATTOOS

SAGE ADVICE ON SURVIVING RESTAURANT KITCHENS FROM @hollycookhollycook

Sat in bed after a late kitchen shift, scrolling through Instagram in an attempt to calm my adrenaline-fueled brain, I came across a 1997 interview with Alexander McQueen. There he was, talking about the fundamental and primal purposes of fashion. His words piqued my interest. “It’s about attracting a mate, it’s about sexuality, it’s about showing a person who you are…”

As a shy and guarded child/teenager/grown woman, I always enjoyed fashion. Besides the fact I like colors/prints/fabrics, I found it a great outlet for showing parts of my personality that weren’t expressly visible to strangers. Put on a silky printed cowboy shirt and gold hoops and suddenly that shy girl feels a little bolder, a little more confident, whether she stays silent or not.

READ THE FULL STORY FROM @hollycookhollycook AT GUTSMAGAZINE.SUBSTACK.COM

ART BY @bcookproductions

KIDNEY MIKE RAN A CULT CALLED WELLNESS
THE BIG TRIPE, PART TWO

This is the water cooler talk about the dead influencer in the OPD homicide squad-room. They’re laughing about it right now. He had over five million followers but nobody can remember his name. Liver King Light, they’re calling him. Tiffany Wheeler, the current FDA Agent and former homicide detective working the case, is laughing about it too. She hasn’t worked a homicide in years but she’s back at her old stomping grounds trying to make it all make sense. FDA doesn’t get a lot of murders in their jurisdiction. This particular homicide is questionable but Wheeler was working the case before the murder and doesn’t want to give it up. The Oakland Homicide Unit is a depressing place to be—Wheeler left for a reason—but she wants the collar anyway.

“Remember me, motherfuckers?”

“How could we ever forget?”

Miss Criminologist. Miss Too-Smart-For-The-Station-House. Miss Giving-a-Fuck-When-It’s-Not-Her-Turn-to-Give-a-Fuck. Tiffany Wheeler was one of the few detectives on the force who grew up in Oakland and still lived here too. That was ten years ago, she’s been priced out to Hayward now, but even back then it was a rare occurrence. It’s not common, police from the community they police. All the other cops gave her shit for it.

“You seriously not happy to see me?”

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

KIDNEY MIKE RAN A CULT CALLED WELLNESS
THE BIG TRIPE, PART TWO

This is the water cooler talk about the dead influencer in the OPD homicide squad-room. They’re laughing about it right now. He had over five million followers but nobody can remember his name. Liver King Light, they’re calling him. Tiffany Wheeler, the current FDA Agent and former homicide detective working the case, is laughing about it too. She hasn’t worked a homicide in years but she’s back at her old stomping grounds trying to make it all make sense. FDA doesn’t get a lot of murders in their jurisdiction. This particular homicide is questionable but Wheeler was working the case before the murder and doesn’t want to give it up. The Oakland Homicide Unit is a depressing place to be—Wheeler left for a reason—but she wants the collar anyway.

“Remember me, motherfuckers?”

“How could we ever forget?”

Miss Criminologist. Miss Too-Smart-For-The-Station-House. Miss Giving-a-Fuck-When-It’s-Not-Her-Turn-to-Give-a-Fuck. Tiffany Wheeler was one of the few detectives on the force who grew up in Oakland and still lived here too. That was ten years ago, she’s been priced out to Hayward now, but even back then it was a rare occurrence. It’s not common, police from the community they police. All the other cops gave her shit for it.

“You seriously not happy to see me?”

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

KIDNEY MIKE RAN A CULT CALLED WELLNESS
THE BIG TRIPE, PART TWO

This is the water cooler talk about the dead influencer in the OPD homicide squad-room. They’re laughing about it right now. He had over five million followers but nobody can remember his name. Liver King Light, they’re calling him. Tiffany Wheeler, the current FDA Agent and former homicide detective working the case, is laughing about it too. She hasn’t worked a homicide in years but she’s back at her old stomping grounds trying to make it all make sense. FDA doesn’t get a lot of murders in their jurisdiction. This particular homicide is questionable but Wheeler was working the case before the murder and doesn’t want to give it up. The Oakland Homicide Unit is a depressing place to be—Wheeler left for a reason—but she wants the collar anyway.

“Remember me, motherfuckers?”

“How could we ever forget?”

Miss Criminologist. Miss Too-Smart-For-The-Station-House. Miss Giving-a-Fuck-When-It’s-Not-Her-Turn-to-Give-a-Fuck. Tiffany Wheeler was one of the few detectives on the force who grew up in Oakland and still lived here too. That was ten years ago, she’s been priced out to Hayward now, but even back then it was a rare occurrence. It’s not common, police from the community they police. All the other cops gave her shit for it.

“You seriously not happy to see me?”

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

My round up of badass writing for May. Today featuring a regular to my page @garetheoinstorey, Me! For @guts.mag. And words written by Lena, for the glorious and important Berlin based newsletter community @spaetistories #writersuniverse #writers #substack #berlintheplacetobe #quotes 🌍🌍🌈✍️✍️

My round up of badass writing for May. Today featuring a regular to my page @garetheoinstorey, Me! For @guts.mag. And words written by Lena, for the glorious and important Berlin based newsletter community @spaetistories #writersuniverse #writers #substack #berlintheplacetobe #quotes 🌍🌍🌈✍️✍️

My round up of badass writing for May. Today featuring a regular to my page @garetheoinstorey, Me! For @guts.mag. And words written by Lena, for the glorious and important Berlin based newsletter community @spaetistories #writersuniverse #writers #substack #berlintheplacetobe #quotes 🌍🌍🌈✍️✍️

My round up of badass writing for May. Today featuring a regular to my page @garetheoinstorey, Me! For @guts.mag. And words written by Lena, for the glorious and important Berlin based newsletter community @spaetistories #writersuniverse #writers #substack #berlintheplacetobe #quotes 🌍🌍🌈✍️✍️

My round up of badass writing for May. Today featuring a regular to my page @garetheoinstorey, Me! For @guts.mag. And words written by Lena, for the glorious and important Berlin based newsletter community @spaetistories #writersuniverse #writers #substack #berlintheplacetobe #quotes 🌍🌍🌈✍️✍️

CISRÀ IS NO ORDINARY SOUP! CISRÀ FEEDS A VILLAGE!

BY IVO FREEMAN

This story begins as all stories about tripe soup should. At 3 o’clock in the morning.

We bundled into the car, a cream Lancia Ypsilon. No Bluetooth, just a USB stick with the driver’s personal selection of tunes loaded onto it. The ground was glistening with ice crystals in the headlights.

“Life During Wartime” by Talking Heads was blazing from the speakers.

Everyone in the car, driver included, was slowly waking up. Our destination was Dogliani–a small, pretty town in southern Piemonte, just at the boundary of what starts being called “Alta Langa.”

Every year around the first weekend of November, volunteers gather to prepare soup for the entire village. This is no ordinary soup, nor is it cooked in ordinary proportions. Historically, the cooking of this soup signifies the end of growing season. The festival in its honour is held to create a platform for local farmers selling the last of their autumnal produce.

The soup is called cisrà (chizz-RAH). Its fundamental ingredients are chickpeas, tripe, pumpkin, cabbage and caramelised onions.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

CISRÀ IS NO ORDINARY SOUP! CISRÀ FEEDS A VILLAGE!

BY IVO FREEMAN

This story begins as all stories about tripe soup should. At 3 o’clock in the morning.

We bundled into the car, a cream Lancia Ypsilon. No Bluetooth, just a USB stick with the driver’s personal selection of tunes loaded onto it. The ground was glistening with ice crystals in the headlights.

“Life During Wartime” by Talking Heads was blazing from the speakers.

Everyone in the car, driver included, was slowly waking up. Our destination was Dogliani–a small, pretty town in southern Piemonte, just at the boundary of what starts being called “Alta Langa.”

Every year around the first weekend of November, volunteers gather to prepare soup for the entire village. This is no ordinary soup, nor is it cooked in ordinary proportions. Historically, the cooking of this soup signifies the end of growing season. The festival in its honour is held to create a platform for local farmers selling the last of their autumnal produce.

The soup is called cisrà (chizz-RAH). Its fundamental ingredients are chickpeas, tripe, pumpkin, cabbage and caramelised onions.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

CISRÀ IS NO ORDINARY SOUP! CISRÀ FEEDS A VILLAGE!

BY IVO FREEMAN

This story begins as all stories about tripe soup should. At 3 o’clock in the morning.

We bundled into the car, a cream Lancia Ypsilon. No Bluetooth, just a USB stick with the driver’s personal selection of tunes loaded onto it. The ground was glistening with ice crystals in the headlights.

“Life During Wartime” by Talking Heads was blazing from the speakers.

Everyone in the car, driver included, was slowly waking up. Our destination was Dogliani–a small, pretty town in southern Piemonte, just at the boundary of what starts being called “Alta Langa.”

Every year around the first weekend of November, volunteers gather to prepare soup for the entire village. This is no ordinary soup, nor is it cooked in ordinary proportions. Historically, the cooking of this soup signifies the end of growing season. The festival in its honour is held to create a platform for local farmers selling the last of their autumnal produce.

The soup is called cisrà (chizz-RAH). Its fundamental ingredients are chickpeas, tripe, pumpkin, cabbage and caramelised onions.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

CISRÀ IS NO ORDINARY SOUP! CISRÀ FEEDS A VILLAGE!

BY IVO FREEMAN

This story begins as all stories about tripe soup should. At 3 o’clock in the morning.

We bundled into the car, a cream Lancia Ypsilon. No Bluetooth, just a USB stick with the driver’s personal selection of tunes loaded onto it. The ground was glistening with ice crystals in the headlights.

“Life During Wartime” by Talking Heads was blazing from the speakers.

Everyone in the car, driver included, was slowly waking up. Our destination was Dogliani–a small, pretty town in southern Piemonte, just at the boundary of what starts being called “Alta Langa.”

Every year around the first weekend of November, volunteers gather to prepare soup for the entire village. This is no ordinary soup, nor is it cooked in ordinary proportions. Historically, the cooking of this soup signifies the end of growing season. The festival in its honour is held to create a platform for local farmers selling the last of their autumnal produce.

The soup is called cisrà (chizz-RAH). Its fundamental ingredients are chickpeas, tripe, pumpkin, cabbage and caramelised onions.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

CISRÀ IS NO ORDINARY SOUP! CISRÀ FEEDS A VILLAGE!

BY IVO FREEMAN

This story begins as all stories about tripe soup should. At 3 o’clock in the morning.

We bundled into the car, a cream Lancia Ypsilon. No Bluetooth, just a USB stick with the driver’s personal selection of tunes loaded onto it. The ground was glistening with ice crystals in the headlights.

“Life During Wartime” by Talking Heads was blazing from the speakers.

Everyone in the car, driver included, was slowly waking up. Our destination was Dogliani–a small, pretty town in southern Piemonte, just at the boundary of what starts being called “Alta Langa.”

Every year around the first weekend of November, volunteers gather to prepare soup for the entire village. This is no ordinary soup, nor is it cooked in ordinary proportions. Historically, the cooking of this soup signifies the end of growing season. The festival in its honour is held to create a platform for local farmers selling the last of their autumnal produce.

The soup is called cisrà (chizz-RAH). Its fundamental ingredients are chickpeas, tripe, pumpkin, cabbage and caramelised onions.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

CISRÀ IS NO ORDINARY SOUP! CISRÀ FEEDS A VILLAGE!

BY IVO FREEMAN

This story begins as all stories about tripe soup should. At 3 o’clock in the morning.

We bundled into the car, a cream Lancia Ypsilon. No Bluetooth, just a USB stick with the driver’s personal selection of tunes loaded onto it. The ground was glistening with ice crystals in the headlights.

“Life During Wartime” by Talking Heads was blazing from the speakers.

Everyone in the car, driver included, was slowly waking up. Our destination was Dogliani–a small, pretty town in southern Piemonte, just at the boundary of what starts being called “Alta Langa.”

Every year around the first weekend of November, volunteers gather to prepare soup for the entire village. This is no ordinary soup, nor is it cooked in ordinary proportions. Historically, the cooking of this soup signifies the end of growing season. The festival in its honour is held to create a platform for local farmers selling the last of their autumnal produce.

The soup is called cisrà (chizz-RAH). Its fundamental ingredients are chickpeas, tripe, pumpkin, cabbage and caramelised onions.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

CISRÀ IS NO ORDINARY SOUP! CISRÀ FEEDS A VILLAGE!

BY IVO FREEMAN

This story begins as all stories about tripe soup should. At 3 o’clock in the morning.

We bundled into the car, a cream Lancia Ypsilon. No Bluetooth, just a USB stick with the driver’s personal selection of tunes loaded onto it. The ground was glistening with ice crystals in the headlights.

“Life During Wartime” by Talking Heads was blazing from the speakers.

Everyone in the car, driver included, was slowly waking up. Our destination was Dogliani–a small, pretty town in southern Piemonte, just at the boundary of what starts being called “Alta Langa.”

Every year around the first weekend of November, volunteers gather to prepare soup for the entire village. This is no ordinary soup, nor is it cooked in ordinary proportions. Historically, the cooking of this soup signifies the end of growing season. The festival in its honour is held to create a platform for local farmers selling the last of their autumnal produce.

The soup is called cisrà (chizz-RAH). Its fundamental ingredients are chickpeas, tripe, pumpkin, cabbage and caramelised onions.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

CISRÀ IS NO ORDINARY SOUP! CISRÀ FEEDS A VILLAGE!

BY IVO FREEMAN

This story begins as all stories about tripe soup should. At 3 o’clock in the morning.

We bundled into the car, a cream Lancia Ypsilon. No Bluetooth, just a USB stick with the driver’s personal selection of tunes loaded onto it. The ground was glistening with ice crystals in the headlights.

“Life During Wartime” by Talking Heads was blazing from the speakers.

Everyone in the car, driver included, was slowly waking up. Our destination was Dogliani–a small, pretty town in southern Piemonte, just at the boundary of what starts being called “Alta Langa.”

Every year around the first weekend of November, volunteers gather to prepare soup for the entire village. This is no ordinary soup, nor is it cooked in ordinary proportions. Historically, the cooking of this soup signifies the end of growing season. The festival in its honour is held to create a platform for local farmers selling the last of their autumnal produce.

The soup is called cisrà (chizz-RAH). Its fundamental ingredients are chickpeas, tripe, pumpkin, cabbage and caramelised onions.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

CISRÀ IS NO ORDINARY SOUP! CISRÀ FEEDS A VILLAGE!

BY IVO FREEMAN

This story begins as all stories about tripe soup should. At 3 o’clock in the morning.

We bundled into the car, a cream Lancia Ypsilon. No Bluetooth, just a USB stick with the driver’s personal selection of tunes loaded onto it. The ground was glistening with ice crystals in the headlights.

“Life During Wartime” by Talking Heads was blazing from the speakers.

Everyone in the car, driver included, was slowly waking up. Our destination was Dogliani–a small, pretty town in southern Piemonte, just at the boundary of what starts being called “Alta Langa.”

Every year around the first weekend of November, volunteers gather to prepare soup for the entire village. This is no ordinary soup, nor is it cooked in ordinary proportions. Historically, the cooking of this soup signifies the end of growing season. The festival in its honour is held to create a platform for local farmers selling the last of their autumnal produce.

The soup is called cisrà (chizz-RAH). Its fundamental ingredients are chickpeas, tripe, pumpkin, cabbage and caramelised onions.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

The latest article of our column with @guts.mag is out today: An Offal Opinion dives into the fine art of “dating restaurants”.

Think less about a serious relationship and more about a situationship with food: funny, a little chaotic, and refreshingly honest about what really happens when romance meets the menu. Including a bunch of offal, as usual.

Full story – link in bio!

Also, today GUTS MAGAZINE is turning two, Happy Tripe Birthday! 🥂

The latest article of our column with @guts.mag is out today: An Offal Opinion dives into the fine art of “dating restaurants”.

Think less about a serious relationship and more about a situationship with food: funny, a little chaotic, and refreshingly honest about what really happens when romance meets the menu. Including a bunch of offal, as usual.

Full story – link in bio!

Also, today GUTS MAGAZINE is turning two, Happy Tripe Birthday! 🥂

The latest article of our column with @guts.mag is out today: An Offal Opinion dives into the fine art of “dating restaurants”.

Think less about a serious relationship and more about a situationship with food: funny, a little chaotic, and refreshingly honest about what really happens when romance meets the menu. Including a bunch of offal, as usual.

Full story – link in bio!

Also, today GUTS MAGAZINE is turning two, Happy Tripe Birthday! 🥂

The latest article of our column with @guts.mag is out today: An Offal Opinion dives into the fine art of “dating restaurants”.

Think less about a serious relationship and more about a situationship with food: funny, a little chaotic, and refreshingly honest about what really happens when romance meets the menu. Including a bunch of offal, as usual.

Full story – link in bio!

Also, today GUTS MAGAZINE is turning two, Happy Tripe Birthday! 🥂

HAPPY BIRTHDAY TO GUTS! HAPPY BIRTHDAY TO ME!
HERES TO TWO YEARS OF TRIPE + AN ANNIVERSARY SALE

GUTS MAGAZINE turns two years old today! And far less critically, I turn thirty-five. We share a birthday because two years ago, launching an online magazine was the only way I could think to celebrate another lap around the sun. I was saying “magazine” in quotes at the time, because print was purely aspirational and my editorial vision was pretty limited in scope. To be honest, it still is. All I want from GUTS is to tell stories about offal and hospitality from the inside out. These days, we have that down with plenty of room to grow.

It’s been two fulfilling years with this magazine living inside my guts, my brain, my heart, every organ I’ve got. The metaphors write themselves at this point. Good things keep happening because of the words I publish here, so let me list a few of our most recent accomplishments.

READ THE FULL TEXT AND BUY THE MAGAZINE AT LINK IN BIO!

ALL LOVE. ❤️

HAPPY BIRTHDAY TO GUTS! HAPPY BIRTHDAY TO ME!
HERES TO TWO YEARS OF TRIPE + AN ANNIVERSARY SALE

GUTS MAGAZINE turns two years old today! And far less critically, I turn thirty-five. We share a birthday because two years ago, launching an online magazine was the only way I could think to celebrate another lap around the sun. I was saying “magazine” in quotes at the time, because print was purely aspirational and my editorial vision was pretty limited in scope. To be honest, it still is. All I want from GUTS is to tell stories about offal and hospitality from the inside out. These days, we have that down with plenty of room to grow.

It’s been two fulfilling years with this magazine living inside my guts, my brain, my heart, every organ I’ve got. The metaphors write themselves at this point. Good things keep happening because of the words I publish here, so let me list a few of our most recent accomplishments.

READ THE FULL TEXT AND BUY THE MAGAZINE AT LINK IN BIO!

ALL LOVE. ❤️

HAPPY BIRTHDAY TO GUTS! HAPPY BIRTHDAY TO ME!
HERES TO TWO YEARS OF TRIPE + AN ANNIVERSARY SALE

GUTS MAGAZINE turns two years old today! And far less critically, I turn thirty-five. We share a birthday because two years ago, launching an online magazine was the only way I could think to celebrate another lap around the sun. I was saying “magazine” in quotes at the time, because print was purely aspirational and my editorial vision was pretty limited in scope. To be honest, it still is. All I want from GUTS is to tell stories about offal and hospitality from the inside out. These days, we have that down with plenty of room to grow.

It’s been two fulfilling years with this magazine living inside my guts, my brain, my heart, every organ I’ve got. The metaphors write themselves at this point. Good things keep happening because of the words I publish here, so let me list a few of our most recent accomplishments.

READ THE FULL TEXT AND BUY THE MAGAZINE AT LINK IN BIO!

ALL LOVE. ❤️

HAPPY BIRTHDAY TO GUTS! HAPPY BIRTHDAY TO ME!
HERES TO TWO YEARS OF TRIPE + AN ANNIVERSARY SALE

GUTS MAGAZINE turns two years old today! And far less critically, I turn thirty-five. We share a birthday because two years ago, launching an online magazine was the only way I could think to celebrate another lap around the sun. I was saying “magazine” in quotes at the time, because print was purely aspirational and my editorial vision was pretty limited in scope. To be honest, it still is. All I want from GUTS is to tell stories about offal and hospitality from the inside out. These days, we have that down with plenty of room to grow.

It’s been two fulfilling years with this magazine living inside my guts, my brain, my heart, every organ I’ve got. The metaphors write themselves at this point. Good things keep happening because of the words I publish here, so let me list a few of our most recent accomplishments.

READ THE FULL TEXT AND BUY THE MAGAZINE AT LINK IN BIO!

ALL LOVE. ❤️

HAPPY BIRTHDAY TO GUTS! HAPPY BIRTHDAY TO ME!
HERES TO TWO YEARS OF TRIPE + AN ANNIVERSARY SALE

GUTS MAGAZINE turns two years old today! And far less critically, I turn thirty-five. We share a birthday because two years ago, launching an online magazine was the only way I could think to celebrate another lap around the sun. I was saying “magazine” in quotes at the time, because print was purely aspirational and my editorial vision was pretty limited in scope. To be honest, it still is. All I want from GUTS is to tell stories about offal and hospitality from the inside out. These days, we have that down with plenty of room to grow.

It’s been two fulfilling years with this magazine living inside my guts, my brain, my heart, every organ I’ve got. The metaphors write themselves at this point. Good things keep happening because of the words I publish here, so let me list a few of our most recent accomplishments.

READ THE FULL TEXT AND BUY THE MAGAZINE AT LINK IN BIO!

ALL LOVE. ❤️

HAPPY BIRTHDAY TO GUTS! HAPPY BIRTHDAY TO ME!
HERES TO TWO YEARS OF TRIPE + AN ANNIVERSARY SALE

GUTS MAGAZINE turns two years old today! And far less critically, I turn thirty-five. We share a birthday because two years ago, launching an online magazine was the only way I could think to celebrate another lap around the sun. I was saying “magazine” in quotes at the time, because print was purely aspirational and my editorial vision was pretty limited in scope. To be honest, it still is. All I want from GUTS is to tell stories about offal and hospitality from the inside out. These days, we have that down with plenty of room to grow.

It’s been two fulfilling years with this magazine living inside my guts, my brain, my heart, every organ I’ve got. The metaphors write themselves at this point. Good things keep happening because of the words I publish here, so let me list a few of our most recent accomplishments.

READ THE FULL TEXT AND BUY THE MAGAZINE AT LINK IN BIO!

ALL LOVE. ❤️

HAPPY BIRTHDAY TO GUTS! HAPPY BIRTHDAY TO ME!
HERES TO TWO YEARS OF TRIPE + AN ANNIVERSARY SALE

GUTS MAGAZINE turns two years old today! And far less critically, I turn thirty-five. We share a birthday because two years ago, launching an online magazine was the only way I could think to celebrate another lap around the sun. I was saying “magazine” in quotes at the time, because print was purely aspirational and my editorial vision was pretty limited in scope. To be honest, it still is. All I want from GUTS is to tell stories about offal and hospitality from the inside out. These days, we have that down with plenty of room to grow.

It’s been two fulfilling years with this magazine living inside my guts, my brain, my heart, every organ I’ve got. The metaphors write themselves at this point. Good things keep happening because of the words I publish here, so let me list a few of our most recent accomplishments.

READ THE FULL TEXT AND BUY THE MAGAZINE AT LINK IN BIO!

ALL LOVE. ❤️

HAPPY BIRTHDAY TO GUTS! HAPPY BIRTHDAY TO ME!
HERES TO TWO YEARS OF TRIPE + AN ANNIVERSARY SALE

GUTS MAGAZINE turns two years old today! And far less critically, I turn thirty-five. We share a birthday because two years ago, launching an online magazine was the only way I could think to celebrate another lap around the sun. I was saying “magazine” in quotes at the time, because print was purely aspirational and my editorial vision was pretty limited in scope. To be honest, it still is. All I want from GUTS is to tell stories about offal and hospitality from the inside out. These days, we have that down with plenty of room to grow.

It’s been two fulfilling years with this magazine living inside my guts, my brain, my heart, every organ I’ve got. The metaphors write themselves at this point. Good things keep happening because of the words I publish here, so let me list a few of our most recent accomplishments.

READ THE FULL TEXT AND BUY THE MAGAZINE AT LINK IN BIO!

ALL LOVE. ❤️

HAPPY BIRTHDAY TO GUTS! HAPPY BIRTHDAY TO ME!
HERES TO TWO YEARS OF TRIPE + AN ANNIVERSARY SALE

GUTS MAGAZINE turns two years old today! And far less critically, I turn thirty-five. We share a birthday because two years ago, launching an online magazine was the only way I could think to celebrate another lap around the sun. I was saying “magazine” in quotes at the time, because print was purely aspirational and my editorial vision was pretty limited in scope. To be honest, it still is. All I want from GUTS is to tell stories about offal and hospitality from the inside out. These days, we have that down with plenty of room to grow.

It’s been two fulfilling years with this magazine living inside my guts, my brain, my heart, every organ I’ve got. The metaphors write themselves at this point. Good things keep happening because of the words I publish here, so let me list a few of our most recent accomplishments.

READ THE FULL TEXT AND BUY THE MAGAZINE AT LINK IN BIO!

ALL LOVE. ❤️

@thebloodyfoody sent me this story, fully formed, last July. Unfortunately, to get it into the layout for GUTS #1, I had to make some cuts, but it is reprinted here in all of its original glory. Lana, AKA That Bloody Foody, is a Berlin-based writer and cook running food tours and hosting writer meet-ups throughout the city. She is a wonderful connector of stories, people, food, and livers. Please enjoy her wonderful words and recipe, make it yourself, and if you want to catch it in print, buy a copy of GUTS #1.

-JAKE MIKE BOY

A CHICKEN LIVER RECIPE MEANT TO PROTECT YOU

BY Lana-Emerald Mary Astin

THE FIRST TIME I ATE CHICKEN liver was probably in pâté. I’ve always liked the taste, liver sausage was my childhood sandwich of choice, but our relationship didn’t truly blossom until I ate livers with peri peri sauce. Sundays after a shift, my waitress friends and I would get glittery in the restaurant toilets and head to Nando’s to feast. This was just before filling our stomachs with vodka, lime, soda, and worse at the karaoke club. The chicken livers were meant to protect me.

READ THE FULL STORY ON GUTSMAGAZINE.SUBSTACK.COM

ART BY THE INCOMPARABLE @pokeeeeeeeoh SO GOOD I HAD TO RUN IT BACK. SO GOOD I HAD TO GET IT PRINTED ON MY STOMACH.

@thebloodyfoody sent me this story, fully formed, last July. Unfortunately, to get it into the layout for GUTS #1, I had to make some cuts, but it is reprinted here in all of its original glory. Lana, AKA That Bloody Foody, is a Berlin-based writer and cook running food tours and hosting writer meet-ups throughout the city. She is a wonderful connector of stories, people, food, and livers. Please enjoy her wonderful words and recipe, make it yourself, and if you want to catch it in print, buy a copy of GUTS #1.

-JAKE MIKE BOY

A CHICKEN LIVER RECIPE MEANT TO PROTECT YOU

BY Lana-Emerald Mary Astin

THE FIRST TIME I ATE CHICKEN liver was probably in pâté. I’ve always liked the taste, liver sausage was my childhood sandwich of choice, but our relationship didn’t truly blossom until I ate livers with peri peri sauce. Sundays after a shift, my waitress friends and I would get glittery in the restaurant toilets and head to Nando’s to feast. This was just before filling our stomachs with vodka, lime, soda, and worse at the karaoke club. The chicken livers were meant to protect me.

READ THE FULL STORY ON GUTSMAGAZINE.SUBSTACK.COM

ART BY THE INCOMPARABLE @pokeeeeeeeoh SO GOOD I HAD TO RUN IT BACK. SO GOOD I HAD TO GET IT PRINTED ON MY STOMACH.

@thebloodyfoody sent me this story, fully formed, last July. Unfortunately, to get it into the layout for GUTS #1, I had to make some cuts, but it is reprinted here in all of its original glory. Lana, AKA That Bloody Foody, is a Berlin-based writer and cook running food tours and hosting writer meet-ups throughout the city. She is a wonderful connector of stories, people, food, and livers. Please enjoy her wonderful words and recipe, make it yourself, and if you want to catch it in print, buy a copy of GUTS #1.

-JAKE MIKE BOY

A CHICKEN LIVER RECIPE MEANT TO PROTECT YOU

BY Lana-Emerald Mary Astin

THE FIRST TIME I ATE CHICKEN liver was probably in pâté. I’ve always liked the taste, liver sausage was my childhood sandwich of choice, but our relationship didn’t truly blossom until I ate livers with peri peri sauce. Sundays after a shift, my waitress friends and I would get glittery in the restaurant toilets and head to Nando’s to feast. This was just before filling our stomachs with vodka, lime, soda, and worse at the karaoke club. The chicken livers were meant to protect me.

READ THE FULL STORY ON GUTSMAGAZINE.SUBSTACK.COM

ART BY THE INCOMPARABLE @pokeeeeeeeoh SO GOOD I HAD TO RUN IT BACK. SO GOOD I HAD TO GET IT PRINTED ON MY STOMACH.

@thebloodyfoody sent me this story, fully formed, last July. Unfortunately, to get it into the layout for GUTS #1, I had to make some cuts, but it is reprinted here in all of its original glory. Lana, AKA That Bloody Foody, is a Berlin-based writer and cook running food tours and hosting writer meet-ups throughout the city. She is a wonderful connector of stories, people, food, and livers. Please enjoy her wonderful words and recipe, make it yourself, and if you want to catch it in print, buy a copy of GUTS #1.

-JAKE MIKE BOY

A CHICKEN LIVER RECIPE MEANT TO PROTECT YOU

BY Lana-Emerald Mary Astin

THE FIRST TIME I ATE CHICKEN liver was probably in pâté. I’ve always liked the taste, liver sausage was my childhood sandwich of choice, but our relationship didn’t truly blossom until I ate livers with peri peri sauce. Sundays after a shift, my waitress friends and I would get glittery in the restaurant toilets and head to Nando’s to feast. This was just before filling our stomachs with vodka, lime, soda, and worse at the karaoke club. The chicken livers were meant to protect me.

READ THE FULL STORY ON GUTSMAGAZINE.SUBSTACK.COM

ART BY THE INCOMPARABLE @pokeeeeeeeoh SO GOOD I HAD TO RUN IT BACK. SO GOOD I HAD TO GET IT PRINTED ON MY STOMACH.

@thebloodyfoody sent me this story, fully formed, last July. Unfortunately, to get it into the layout for GUTS #1, I had to make some cuts, but it is reprinted here in all of its original glory. Lana, AKA That Bloody Foody, is a Berlin-based writer and cook running food tours and hosting writer meet-ups throughout the city. She is a wonderful connector of stories, people, food, and livers. Please enjoy her wonderful words and recipe, make it yourself, and if you want to catch it in print, buy a copy of GUTS #1.

-JAKE MIKE BOY

A CHICKEN LIVER RECIPE MEANT TO PROTECT YOU

BY Lana-Emerald Mary Astin

THE FIRST TIME I ATE CHICKEN liver was probably in pâté. I’ve always liked the taste, liver sausage was my childhood sandwich of choice, but our relationship didn’t truly blossom until I ate livers with peri peri sauce. Sundays after a shift, my waitress friends and I would get glittery in the restaurant toilets and head to Nando’s to feast. This was just before filling our stomachs with vodka, lime, soda, and worse at the karaoke club. The chicken livers were meant to protect me.

READ THE FULL STORY ON GUTSMAGAZINE.SUBSTACK.COM

ART BY THE INCOMPARABLE @pokeeeeeeeoh SO GOOD I HAD TO RUN IT BACK. SO GOOD I HAD TO GET IT PRINTED ON MY STOMACH.

@aliciadkennedy is a food and culture writer whose second book, On Eating, is out next Tuesday. I’m only four chapters in and I can already tell you it’s fantastic. Go pre-order it now! Catch her on tour! For my money, she is one of the best writers working today. Her newsletter, From the Desk of Alicia Kennedy has been an essential weekly read for years and her first book, No Meat Required, is an enlightening cultural history of plant-based eating. She also just launched Tomato Tomato, a digital magazine about all the places where food meets culture, publishing stories from writers like Millicent Souris, Rebecca Thimmesch, and Apoorva Sripathi in the first issue. It’s characteristically great.

Just reading Alicia’s work has made my writing better and thinking sharper. And the community she fosters has connected me with countless other great writers too. Point blank, there is no GUTS without Alicia Kennedy setting an example with her own newsletter. She is particularly inspiring to me because she does the job of being a writer as herself—not an easy feat in the world today. From its inception, I knew I wanted her to be in GUTS #1 somehow, and a Q&A seemed the natural way. I’m so glad she agreed and gave me such brilliant responses to these questions. It’s a short back and forth, but illuminating nonetheless.

Originally printed in GUTS #1, you can read it online at gutsmagazine.substack.com

@aliciadkennedy is a food and culture writer whose second book, On Eating, is out next Tuesday. I’m only four chapters in and I can already tell you it’s fantastic. Go pre-order it now! Catch her on tour! For my money, she is one of the best writers working today. Her newsletter, From the Desk of Alicia Kennedy has been an essential weekly read for years and her first book, No Meat Required, is an enlightening cultural history of plant-based eating. She also just launched Tomato Tomato, a digital magazine about all the places where food meets culture, publishing stories from writers like Millicent Souris, Rebecca Thimmesch, and Apoorva Sripathi in the first issue. It’s characteristically great.

Just reading Alicia’s work has made my writing better and thinking sharper. And the community she fosters has connected me with countless other great writers too. Point blank, there is no GUTS without Alicia Kennedy setting an example with her own newsletter. She is particularly inspiring to me because she does the job of being a writer as herself—not an easy feat in the world today. From its inception, I knew I wanted her to be in GUTS #1 somehow, and a Q&A seemed the natural way. I’m so glad she agreed and gave me such brilliant responses to these questions. It’s a short back and forth, but illuminating nonetheless.

Originally printed in GUTS #1, you can read it online at gutsmagazine.substack.com

@aliciadkennedy is a food and culture writer whose second book, On Eating, is out next Tuesday. I’m only four chapters in and I can already tell you it’s fantastic. Go pre-order it now! Catch her on tour! For my money, she is one of the best writers working today. Her newsletter, From the Desk of Alicia Kennedy has been an essential weekly read for years and her first book, No Meat Required, is an enlightening cultural history of plant-based eating. She also just launched Tomato Tomato, a digital magazine about all the places where food meets culture, publishing stories from writers like Millicent Souris, Rebecca Thimmesch, and Apoorva Sripathi in the first issue. It’s characteristically great.

Just reading Alicia’s work has made my writing better and thinking sharper. And the community she fosters has connected me with countless other great writers too. Point blank, there is no GUTS without Alicia Kennedy setting an example with her own newsletter. She is particularly inspiring to me because she does the job of being a writer as herself—not an easy feat in the world today. From its inception, I knew I wanted her to be in GUTS #1 somehow, and a Q&A seemed the natural way. I’m so glad she agreed and gave me such brilliant responses to these questions. It’s a short back and forth, but illuminating nonetheless.

Originally printed in GUTS #1, you can read it online at gutsmagazine.substack.com

@aliciadkennedy is a food and culture writer whose second book, On Eating, is out next Tuesday. I’m only four chapters in and I can already tell you it’s fantastic. Go pre-order it now! Catch her on tour! For my money, she is one of the best writers working today. Her newsletter, From the Desk of Alicia Kennedy has been an essential weekly read for years and her first book, No Meat Required, is an enlightening cultural history of plant-based eating. She also just launched Tomato Tomato, a digital magazine about all the places where food meets culture, publishing stories from writers like Millicent Souris, Rebecca Thimmesch, and Apoorva Sripathi in the first issue. It’s characteristically great.

Just reading Alicia’s work has made my writing better and thinking sharper. And the community she fosters has connected me with countless other great writers too. Point blank, there is no GUTS without Alicia Kennedy setting an example with her own newsletter. She is particularly inspiring to me because she does the job of being a writer as herself—not an easy feat in the world today. From its inception, I knew I wanted her to be in GUTS #1 somehow, and a Q&A seemed the natural way. I’m so glad she agreed and gave me such brilliant responses to these questions. It’s a short back and forth, but illuminating nonetheless.

Originally printed in GUTS #1, you can read it online at gutsmagazine.substack.com

@aliciadkennedy is a food and culture writer whose second book, On Eating, is out next Tuesday. I’m only four chapters in and I can already tell you it’s fantastic. Go pre-order it now! Catch her on tour! For my money, she is one of the best writers working today. Her newsletter, From the Desk of Alicia Kennedy has been an essential weekly read for years and her first book, No Meat Required, is an enlightening cultural history of plant-based eating. She also just launched Tomato Tomato, a digital magazine about all the places where food meets culture, publishing stories from writers like Millicent Souris, Rebecca Thimmesch, and Apoorva Sripathi in the first issue. It’s characteristically great.

Just reading Alicia’s work has made my writing better and thinking sharper. And the community she fosters has connected me with countless other great writers too. Point blank, there is no GUTS without Alicia Kennedy setting an example with her own newsletter. She is particularly inspiring to me because she does the job of being a writer as herself—not an easy feat in the world today. From its inception, I knew I wanted her to be in GUTS #1 somehow, and a Q&A seemed the natural way. I’m so glad she agreed and gave me such brilliant responses to these questions. It’s a short back and forth, but illuminating nonetheless.

Originally printed in GUTS #1, you can read it online at gutsmagazine.substack.com

@aliciadkennedy is a food and culture writer whose second book, On Eating, is out next Tuesday. I’m only four chapters in and I can already tell you it’s fantastic. Go pre-order it now! Catch her on tour! For my money, she is one of the best writers working today. Her newsletter, From the Desk of Alicia Kennedy has been an essential weekly read for years and her first book, No Meat Required, is an enlightening cultural history of plant-based eating. She also just launched Tomato Tomato, a digital magazine about all the places where food meets culture, publishing stories from writers like Millicent Souris, Rebecca Thimmesch, and Apoorva Sripathi in the first issue. It’s characteristically great.

Just reading Alicia’s work has made my writing better and thinking sharper. And the community she fosters has connected me with countless other great writers too. Point blank, there is no GUTS without Alicia Kennedy setting an example with her own newsletter. She is particularly inspiring to me because she does the job of being a writer as herself—not an easy feat in the world today. From its inception, I knew I wanted her to be in GUTS #1 somehow, and a Q&A seemed the natural way. I’m so glad she agreed and gave me such brilliant responses to these questions. It’s a short back and forth, but illuminating nonetheless.

Originally printed in GUTS #1, you can read it online at gutsmagazine.substack.com

@aliciadkennedy is a food and culture writer whose second book, On Eating, is out next Tuesday. I’m only four chapters in and I can already tell you it’s fantastic. Go pre-order it now! Catch her on tour! For my money, she is one of the best writers working today. Her newsletter, From the Desk of Alicia Kennedy has been an essential weekly read for years and her first book, No Meat Required, is an enlightening cultural history of plant-based eating. She also just launched Tomato Tomato, a digital magazine about all the places where food meets culture, publishing stories from writers like Millicent Souris, Rebecca Thimmesch, and Apoorva Sripathi in the first issue. It’s characteristically great.

Just reading Alicia’s work has made my writing better and thinking sharper. And the community she fosters has connected me with countless other great writers too. Point blank, there is no GUTS without Alicia Kennedy setting an example with her own newsletter. She is particularly inspiring to me because she does the job of being a writer as herself—not an easy feat in the world today. From its inception, I knew I wanted her to be in GUTS #1 somehow, and a Q&A seemed the natural way. I’m so glad she agreed and gave me such brilliant responses to these questions. It’s a short back and forth, but illuminating nonetheless.

Originally printed in GUTS #1, you can read it online at gutsmagazine.substack.com

THE WORLD CUP, SACK CHEESE, & BAD TRIPE
WHAT DOES ALL THIS HAVE TO DO WITH BOSNIA & HERZEGOVINA?

Bosnia and Herzegovina won the 2026 FIFA World Cup on Tuesday and threw a huge party afterward. Okay, they didn’t win, they qualified, but the following blowout on the streets of Sarajevo told a very different story. After the nail-biting win over Italy that ensured Bosnia a place in the upcoming tournament, people were reveling and screaming and celebrating like they brought the cup all the way home. Restaurants were giving away free food and drinks in Zenica. It was the countries second time qualifying for the World Cup overall and first time since 2014, coincidentally the last time Italy qualified too. Knocked out now by three Balkan countries in a row—Bosnia, Northern Macedonia, and Sweden– Italians were not dancing through the streets of Rome on Tuesday night with victory on their minds. Oh, I’m sure Bar San Calisto in Trastevere was as lit as ever—just tinged with a little more springtide sadness than usual. Think Toni Servillo as Jep depressed on the dance floor in Paolo Sorrentino’s La grande bellezza.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

THE WORLD CUP, SACK CHEESE, & BAD TRIPE
WHAT DOES ALL THIS HAVE TO DO WITH BOSNIA & HERZEGOVINA?

Bosnia and Herzegovina won the 2026 FIFA World Cup on Tuesday and threw a huge party afterward. Okay, they didn’t win, they qualified, but the following blowout on the streets of Sarajevo told a very different story. After the nail-biting win over Italy that ensured Bosnia a place in the upcoming tournament, people were reveling and screaming and celebrating like they brought the cup all the way home. Restaurants were giving away free food and drinks in Zenica. It was the countries second time qualifying for the World Cup overall and first time since 2014, coincidentally the last time Italy qualified too. Knocked out now by three Balkan countries in a row—Bosnia, Northern Macedonia, and Sweden– Italians were not dancing through the streets of Rome on Tuesday night with victory on their minds. Oh, I’m sure Bar San Calisto in Trastevere was as lit as ever—just tinged with a little more springtide sadness than usual. Think Toni Servillo as Jep depressed on the dance floor in Paolo Sorrentino’s La grande bellezza.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

THE WORLD CUP, SACK CHEESE, & BAD TRIPE
WHAT DOES ALL THIS HAVE TO DO WITH BOSNIA & HERZEGOVINA?

Bosnia and Herzegovina won the 2026 FIFA World Cup on Tuesday and threw a huge party afterward. Okay, they didn’t win, they qualified, but the following blowout on the streets of Sarajevo told a very different story. After the nail-biting win over Italy that ensured Bosnia a place in the upcoming tournament, people were reveling and screaming and celebrating like they brought the cup all the way home. Restaurants were giving away free food and drinks in Zenica. It was the countries second time qualifying for the World Cup overall and first time since 2014, coincidentally the last time Italy qualified too. Knocked out now by three Balkan countries in a row—Bosnia, Northern Macedonia, and Sweden– Italians were not dancing through the streets of Rome on Tuesday night with victory on their minds. Oh, I’m sure Bar San Calisto in Trastevere was as lit as ever—just tinged with a little more springtide sadness than usual. Think Toni Servillo as Jep depressed on the dance floor in Paolo Sorrentino’s La grande bellezza.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

THE WORLD CUP, SACK CHEESE, & BAD TRIPE
WHAT DOES ALL THIS HAVE TO DO WITH BOSNIA & HERZEGOVINA?

Bosnia and Herzegovina won the 2026 FIFA World Cup on Tuesday and threw a huge party afterward. Okay, they didn’t win, they qualified, but the following blowout on the streets of Sarajevo told a very different story. After the nail-biting win over Italy that ensured Bosnia a place in the upcoming tournament, people were reveling and screaming and celebrating like they brought the cup all the way home. Restaurants were giving away free food and drinks in Zenica. It was the countries second time qualifying for the World Cup overall and first time since 2014, coincidentally the last time Italy qualified too. Knocked out now by three Balkan countries in a row—Bosnia, Northern Macedonia, and Sweden– Italians were not dancing through the streets of Rome on Tuesday night with victory on their minds. Oh, I’m sure Bar San Calisto in Trastevere was as lit as ever—just tinged with a little more springtide sadness than usual. Think Toni Servillo as Jep depressed on the dance floor in Paolo Sorrentino’s La grande bellezza.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

THE WORLD CUP, SACK CHEESE, & BAD TRIPE
WHAT DOES ALL THIS HAVE TO DO WITH BOSNIA & HERZEGOVINA?

Bosnia and Herzegovina won the 2026 FIFA World Cup on Tuesday and threw a huge party afterward. Okay, they didn’t win, they qualified, but the following blowout on the streets of Sarajevo told a very different story. After the nail-biting win over Italy that ensured Bosnia a place in the upcoming tournament, people were reveling and screaming and celebrating like they brought the cup all the way home. Restaurants were giving away free food and drinks in Zenica. It was the countries second time qualifying for the World Cup overall and first time since 2014, coincidentally the last time Italy qualified too. Knocked out now by three Balkan countries in a row—Bosnia, Northern Macedonia, and Sweden– Italians were not dancing through the streets of Rome on Tuesday night with victory on their minds. Oh, I’m sure Bar San Calisto in Trastevere was as lit as ever—just tinged with a little more springtide sadness than usual. Think Toni Servillo as Jep depressed on the dance floor in Paolo Sorrentino’s La grande bellezza.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

THE WORLD CUP, SACK CHEESE, & BAD TRIPE
WHAT DOES ALL THIS HAVE TO DO WITH BOSNIA & HERZEGOVINA?

Bosnia and Herzegovina won the 2026 FIFA World Cup on Tuesday and threw a huge party afterward. Okay, they didn’t win, they qualified, but the following blowout on the streets of Sarajevo told a very different story. After the nail-biting win over Italy that ensured Bosnia a place in the upcoming tournament, people were reveling and screaming and celebrating like they brought the cup all the way home. Restaurants were giving away free food and drinks in Zenica. It was the countries second time qualifying for the World Cup overall and first time since 2014, coincidentally the last time Italy qualified too. Knocked out now by three Balkan countries in a row—Bosnia, Northern Macedonia, and Sweden– Italians were not dancing through the streets of Rome on Tuesday night with victory on their minds. Oh, I’m sure Bar San Calisto in Trastevere was as lit as ever—just tinged with a little more springtide sadness than usual. Think Toni Servillo as Jep depressed on the dance floor in Paolo Sorrentino’s La grande bellezza.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

THE WORLD CUP, SACK CHEESE, & BAD TRIPE
WHAT DOES ALL THIS HAVE TO DO WITH BOSNIA & HERZEGOVINA?

Bosnia and Herzegovina won the 2026 FIFA World Cup on Tuesday and threw a huge party afterward. Okay, they didn’t win, they qualified, but the following blowout on the streets of Sarajevo told a very different story. After the nail-biting win over Italy that ensured Bosnia a place in the upcoming tournament, people were reveling and screaming and celebrating like they brought the cup all the way home. Restaurants were giving away free food and drinks in Zenica. It was the countries second time qualifying for the World Cup overall and first time since 2014, coincidentally the last time Italy qualified too. Knocked out now by three Balkan countries in a row—Bosnia, Northern Macedonia, and Sweden– Italians were not dancing through the streets of Rome on Tuesday night with victory on their minds. Oh, I’m sure Bar San Calisto in Trastevere was as lit as ever—just tinged with a little more springtide sadness than usual. Think Toni Servillo as Jep depressed on the dance floor in Paolo Sorrentino’s La grande bellezza.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

THE WORLD CUP, SACK CHEESE, & BAD TRIPE
WHAT DOES ALL THIS HAVE TO DO WITH BOSNIA & HERZEGOVINA?

Bosnia and Herzegovina won the 2026 FIFA World Cup on Tuesday and threw a huge party afterward. Okay, they didn’t win, they qualified, but the following blowout on the streets of Sarajevo told a very different story. After the nail-biting win over Italy that ensured Bosnia a place in the upcoming tournament, people were reveling and screaming and celebrating like they brought the cup all the way home. Restaurants were giving away free food and drinks in Zenica. It was the countries second time qualifying for the World Cup overall and first time since 2014, coincidentally the last time Italy qualified too. Knocked out now by three Balkan countries in a row—Bosnia, Northern Macedonia, and Sweden– Italians were not dancing through the streets of Rome on Tuesday night with victory on their minds. Oh, I’m sure Bar San Calisto in Trastevere was as lit as ever—just tinged with a little more springtide sadness than usual. Think Toni Servillo as Jep depressed on the dance floor in Paolo Sorrentino’s La grande bellezza.

READ THE FULL STORY AT GUTSMAGAZINE.SUBSTACK.COM

When I launched GUTS in 2024, print was a faraway dream. Now it feels like the best thing I’ve ever done. Prints not without its difficulties, but its got its rewards too. To be included in the first London Food in Print Magazine Fair alongside all these great publications has got to be the biggest reward to date. Huge thanks to @fatboyzine @vittlesmagazine and @pitmagazineuk for putting this on, it’s a brilliant idea. The food writing community is so worth celebrating and exploring and I’m so damn excited to meet the people behind all these beautiful food mags!!

London readers please come say hello! I will be the guy between @guzzlemag and @gnawmag who is just happy to be there.

When I launched GUTS in 2024, print was a faraway dream. Now it feels like the best thing I’ve ever done. Prints not without its difficulties, but its got its rewards too. To be included in the first London Food in Print Magazine Fair alongside all these great publications has got to be the biggest reward to date. Huge thanks to @fatboyzine @vittlesmagazine and @pitmagazineuk for putting this on, it’s a brilliant idea. The food writing community is so worth celebrating and exploring and I’m so damn excited to meet the people behind all these beautiful food mags!!

London readers please come say hello! I will be the guy between @guzzlemag and @gnawmag who is just happy to be there.

When I launched GUTS in 2024, print was a faraway dream. Now it feels like the best thing I’ve ever done. Prints not without its difficulties, but its got its rewards too. To be included in the first London Food in Print Magazine Fair alongside all these great publications has got to be the biggest reward to date. Huge thanks to @fatboyzine @vittlesmagazine and @pitmagazineuk for putting this on, it’s a brilliant idea. The food writing community is so worth celebrating and exploring and I’m so damn excited to meet the people behind all these beautiful food mags!!

London readers please come say hello! I will be the guy between @guzzlemag and @gnawmag who is just happy to be there.