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Sneak Peek: Inside Fool Magazine's Sixth Issue

The issue's theme is 'fusion," and that can mean anything from California cooking to Australian wine making.

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Here's a preview of the upcoming sixth issue of Fool Magazine, the cult food and culture publication from co-editors-in-chief Per-Anders and Lotta Jörgensen. P-A Jörgensen tells Eater that the "fusion" theme is "a subject we've been thinking about for quite some time. We felt like very few come out and say, 'Yeah, I do fusion.' It's kind of a dirty word." The magazine playfully refers to it as "the F***** word."

The issue's thesis: "Everything really is fusion, more or less," Jörgensen says. "Nothing's really pure... everything's inspired by something." To that end, subjects covered in the fusion issue vary widely. There's an in-depth profile of Bar Tartine chefs Cortney Burns and Nick Balla, which is complete with profiles of their staff. "They all come from different places, and that is fusion to us," explains Jörgensen. Cover chef Iñaki Aizpitarte (Le Chateaubriand) stars in a fashion-inspired spread, there's a profile of "the godfather of fusion" Peter Gordon, olive oil expert Cristina Stribacu demonstrates her "perfect nose," and there's an investigation into a "new generation of Japanese chefs."

The magazines are hitting shelves now, so do keep an eye out for it. Below, a fun teaser for the issue: