Courier – Issue 34: Make it in food – Cover

Courier – Issue 34: Make it in food

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Courier is your favourite bi-monthly publication at the heart of stories of start-up culture and modern business. The magazine looks at stories of how sectors are being disrupted and progressive approaches to work and lifestyle that are defining an emerging generation.

Preorder now: ships beginning of April!

Making it in the world of food and drink – a jam-packed special edition featuring the latest trends, brands, people and opportunities.

Also in this issue:
-The business model of ghost kitchens
-Seaweed’s superpowers
-Dealing with geopolitical shifts
-Australia’s croissant queen
-An eating tour of Tel Aviv
-Fascinating food media
-A renegade urban winery
-Find funding in your supply chain
-Yakitori 101
-A portrait of Joe Holder
-Speciality stores from Lisbon to Tokyo
-Building trust online
-Direct-to-consumer cookware
-The economics of cafes
-Living with LA’s larb king

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